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["Whisk the juice, sugar eggs and yolks together in a saucepan, being careful not to aerate it too much.", "Cook over medium heat, stirring constantly but gently with the whisk.", "Cook until it thickens and the whisk leaves light lines; it will still be quite liquid.", "Do not let it boil.", "Strain it into a bowl and press plastic wrap onto the hot surface.", "Preheat oven to 425 degrees F. Invert a 10-inch cake pan over the dough (towards the edge of the tray so you waste a minimum amount of dough) and press.", "Lift off and use a pizza cutter to cut around the imprint of the circle.", "Lift the circle of dough out and place on a cookie sheet lined with parchment paper.", "Dock it.", "Center the round metal bottom of 9-inch tart mold over the dough and press.", "Cut around at 1-inch intervals to form a decorative ""fringe"".", "Weigh the metal bottom down with heavy objects.", "(I place an 8-inch cake pan on top and fill it with stacked tartlet molds - about 3 1/2 pounds worth.)", "Bake about 18 minutes, until the edges are golden, then remove the weights and metal tart bottom.", "Reduce heat to 350 degrees F. and bake for another 5 to 7 minutes, until the center is golden.", "Remove from oven and spread the lemon curd evenly in the center.", "Put back in the oven for 2 to 3 minutes to set the filling.", "Remove from oven and scatter the berries around the outside edge of the lemon filling.", "Serve within an hour.", "Cut with a pizza wheel."]
