Ingredients:
 

•     30                square shortbread cookies
•     6      tbsp      unsalted butter -- melted
•     1/4   c           powdered sugar

                         Filling:
 

•     2                   eggs
•     3                   egg yolks
•     3/4   c            sugar
•     1/2   c            fresh lemon juice
•     1      tbsp       grated lemon rind
•     1/2   c            cold unsalted butter -- cut in pats

                         Granish:
 

•     1/2   c           heavy cream -- whipped
•                          fresh raspberries
•                          fresh blackberries
•                          mint sprigs -- optional

 

Direction:

 Prepare crust: Place cookies in food processor.  Whirl until finely
 crumbled; you should have about 2 cups cookie crumbs.  Add butter and
 sugar.  Whirl until combined.  Scrape into 9-inch tart pan with
 removeable bottom, pressing evenly over bottom and up sides.
 Refrigerate until firm.

 Prepare filling:  Stir together eggs, egg yolks, suar and lemon juice in
 heavy-bottomed saucepan.  Place over low heat; cook 6-10 minutes,
 stirring constantly until thickened and just beginning to simmer; do not
 let boil.  Do not overstir or stir too vigorously, or mixture will
 separate.  Place pan in large bowl of cold water.  Stir in butter until
 blended.  Cover with waxed paper.  Let cool 45 minutes.

 Pour filling into tart shell.  Refrigerate to chill thoroughly.

 To garnish:  spoon whipped cream into a pastry bag fitted with a star
 tip.  Pipe cream onto tart.  Arrange fruit on top.  Garnish with fresh
 mint sprigs if desired.