Lemon Tart with Fresh Berries

COMBINE eggs, lemon, lemon juice and sugar in a large metal bowl and place over a pot of simmering water to create a double boiler.

WHISK the mixture until it becomes thick to form a lemon curd (about 7 to 9 minutes). Be sure to hold the bowl with a thick towel to prevent burning your hand.

REMOVE the bowl from the heat and whisk in the cold butter until it is combined.

TRANSFER the lemon curd to a bowl and cover with foil and place in the refrigerator until it has completely cooled.

PLACE the flour, sugar and butter into a food processor and pulse until the butter is the size of a small pea.

ADD in the egg, vanilla and water and pulse until just combined.

PLACE the dough onto a flour-dusted surface and roll out until the dough is 1/8 inches thick.

TRANSFER the dough into Reynolds^® Bakeware pie pan and form until it fits. Trim off any access dough and pierce the dough all over the bottom of the pan using a fork.

PLACE a sheet of foil over the pie dough and press down until it has formed to the pie shell and bake in the oven on 350° for 25 minutes. Cool completely.

POUR the chilled lemon curd into the cooled pie crust and pour on the mixed berries and chill before serving.