Make the crust: Mix the flour, salt, and sugar within the bowl of a meals processor. Add butter and mix till the combination types massive clumps — simply preserve working it; it’d take one other full minute for it to return collectively, however it can. Set a marble or two of dough apart, and switch the remainder of it to a 9-inch spherical tart pan with a detachable backside [I’m using this one] set on a big baking sheet (for drips and stability). Press the dough evenly throughout the underside and up the edges. Switch to the freezer for quarter-hour, till stable.

Parbake crust: As soon as agency, prick throughout with a fork. Coat a chunk of foil with nonstick spray and press it oiled-side-down tightly towards the frozen crust, so it’s tightly molded to the form. Bake tart with foil (no pie weights wanted) for 20 minutes, then fastidiously, gently, a bit of at a time, peel again foil and discard. If cracks have shaped, use the marbles of dough you put aside to patch it. Return the crust to the oven for five minutes, till golden at edges and dry to the contact. Set the crust apart.

In the meantime, make the filling: Place sugar and salt in a medium-sized pot and fantastic grate the zest of 4 lemons over it. Use your fingertips to rub the zest into the sugar and salt, releasing as a lot taste as you may and breaking apart the zest strips a bit of. Add eggs and whisk till evenly mixed. Squeeze the lemons to make a strained 2/3 cup of juice and whisk juice into egg-sugar-zest combination.

Switch the saucepan to the range and warmth over low-medium, stirring always as soon as the combination begins to heat, till thickened, about 5 to 10 minutes. [It will thicken at about 175°F, or just below a simmer, but it should both look thicker and feel thicker, as your whisk will drag a little.] Add butter, a chunk or two at a time, and stir till melted. Take away from warmth and pour into the tart crust. (It’s fantastic if the crust remains to be sizzling from the oven.)

Bake the tart: For quarter-hour or till the filling is generally set. Chill the tart fully within the fridge; it can end setting as soon as cool.

Serve: Gently push up on the underside of the tart pan to tug down the edges of the pan. Switch the tart to serving plate and reduce into wedges. Serve with dollops of whipped cream and recent berries.