In a mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs with pea-sized butter pieces.
1 ¼ cups all-purpose flour, ½ cup unsalted butter, 2 tablespoons sugar, ¼ teaspoon salt
Add one egg to the mixture and gently knead until a cohesive dough forms. Turn onto a lightly floured surface and press into a flat disk. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
2 large eggs
Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Carefully transfer it into a greased springform pan, pressing it into the bottom and sides, then trim excess dough. Poke the crust with a fork a few times.
Bake the crust for 15-20 minutes until golden brown. Remove from oven and let cool slightly.
In a small saucepan, whisk together the eggs, lemon juice, lemon zest, sugar, and melted butter. Cook over medium-low heat, stirring continuously, until the mixture thickens and coats the back of a spoon, about 10 minutes.
2 large eggs, ½ cup fresh lemon juice, 1 tablespoon zest of lemon, ¾ cup granulated sugar, 3 tablespoons unsalted butter
Pour the warm lemon curd into the cooled crust and spread evenly with a spatula. Chill the cake in the refrigerator for at least 2 hours to set.
Just before serving, arrange the fresh raspberries on top of the set lemon filling for a vibrant finish.
1 pint fresh raspberries
