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1
Preheat oven to 350F. Grease a 9-inch springform pan or pie pan.
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2
To prepare crust, place flour, salt and sugar in a food processor to mix. Add butter and process until the mixture resembles coarse meal. While the machine is running, pour in ice water slowly. The dough should hold together when pinched. Add a little more water if necessary.
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3
Gather dough and put it into a bowl. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
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4
Remove the dough from the fridge. Roll it out on a floured surface, until around 3mm thick. Line the prepared pan with the rolled dough. Make sure you leave a tiny overhang of dough. Use a small kitchen knife to trim the excess from around the edges. Freeze the crust for an hour.
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5
Line the top of the chilled crust with tin foil. Completely fill the foil covered shell with pie weights or dried beans, and bake for 20 to 25 minutes. Remove tin foil. Bake for another 10 minutes. Then remove the crust from the oven and let it cool completely on a wire rack.
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6
To prepare filling, mix lemon zest and sugar with a fork.
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7
In a large bowl, cream the butter. Add the sugar mixture and beat together. Add the eggs, lemon juice and salt and mix together until thoroughly combined.
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8
Pour the mixture into a pan and cook over low heat while stirring constantly for about 10 - 15 minutes or until the curd starts to thicken and coat the back of a wooden spoon. Remove from heat and cool.
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9
Push the lemon curd through a sieve and into a bowl to make it super smooth. Pour the lemon curd into the prepared tart shell, and place it in refrigerator for an hour.
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10
Garnish with raspberries and serve.
