Combine 1/2 cup of sugar with the flour and sift together 4 times.

When ready to serve, sprinkle fresh berries on top.

Cool at room temperature 15 minutes refrigerate at least 3 hours until set. Remove from heat stir in 2 tablespoons butter. Cook 2 minutes longer, stirring constantly. Cook over medium heat, stirring constantly, until mixture starts to gently boil. Gradually stir yolk mixture into hot mixture in saucepan. Gradually beat about 1/2 cup hot mixture into egg yolks.

In small bowl, beat egg yolks with whisk.

Heat to boiling boil 1 minute, stirring constantly, until mixture is bubbly and thickened. Gradually stir in water, lemon zest and lemon juice until smooth.

In 2-quart saucepan, mix 1 cup sugar and the cornstarch.

Bake 14 to 18 minutes or until crust is set in center but still pale. Pat and press dough very firmly on bottom and up sides of tart pan. Stir in flour until blended (dough will be crumbly but can be pressed together).

In large bowl, beat 3/4 cup softened butter and 1/4 cup sugar with spoon until well mixed.

Spray 9-inch tart pan with 1-inch rim and removable bottom with cooking spray. Cover edges with foil, if necessary, to prevent over-browning. Bake until filling has puffed around the edges, about 30 minutes. Spoon lemon curd into tart shell, and smooth the top. Remove from heat and allow to cool slightly. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Cover with plastic wrap, pressing it right against the surface of the curd.

Adjust sugar to taste the curd should be tart, but may need additional sugar if the lemons were unripe. Remove from heat, and continue to stir to stop the cooking. Whisk constantly until mixture thickens to a pudding-like consistency do not allow it to boil. Return mixture to saucepan, and place over low heat. Slowly add hot lemon mixture to eggs until blended.

In bowl of a mixer, combine eggs and egg yolks until blended.Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted. In a medium nonreactive saucepan, combine juice and zest. Squeeze lemons to extract 1 cup of juice. While shell is in freezer, prepare lemon curd.Prick the bottom with a fork, and place the shell in the freezer for 30 minutes. Press the dough into the pan and trim the edges. Heavily butter a 10-inch tart pan with a removable bottom.Freeze one for future use, chill the other for at least 1 hour. Slowly add the flour to the butter mixture, stirring until completely blended. In a medium bowl, combine the flour with salt. Add egg yolk and the milk, and beat to combine. Make the crust: in the bowl of a mixer, cream together butter and sugar.

Barefoot contessa lemon curd tart