1 1/2 cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons butter, melted
9 or 10-inch tart pan
2 large eggs, plus 2 egg yolks
3/4 cup granulated sugar
1 tablespoon grated lemon zest
1/2 cup freshly squeezed lemon juice
3 tablespoons heavy cream
1/2 cup (1 stick) unsalted butter, cut into small pieces
Preheat oven to 350 degrees F and prepare a 9 or 10-inch tart pan by lightly buttering it.
In a medium bowl mix together the graham cracker crumbs, sugar, and melted butter and pour into the bottom of the prepared tart pan. Press evenly (and well) all around the pan and the sides so that you have an even and firm crust. Place in oven and bake until golden brown, about 8-10 minutes. Remove from oven and let cool completely.
In a medium heat proof bowl, place the eggs, sugar, lemon zest & juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (double boiler) and cook on moderate heat, whisking constantly, until mixture becomes thick and registers about 170 degrees F (or coats the back of a wooden spoon and leaves a clear pass when you run your finger through it).
Remove the curd from the heat and immediate strain mixture through a fine mesh strainer. Add the butter, a few cubes at a time and whisk until completed melted and mixture is smooth. Take your time with this part of the process- the whisking helps the curd become airy and light. Allow to cool until room temperature and pour into prepared shell. Refrigerate at least 4 hours until chilled. Serve with berries and freshly whipped cream.