Combine flour, sugar, and salt in a mixing bowl. Add cold, cubed butter and use a pastry cutter or food processor to cut in until the mixture resembles coarse crumbs with pea-sized butter pieces. Press the mixture into the bottom and up the sides of a 9-inch tart pan to form an even crust. Chill in the refrigerator for 15 minutes.
1 cup all-purpose flour, 1/4 cup granulated sugar, 1/2 cup unsalted butter, 1 pinch salt
Bake the crust in a preheated 350°F (175°C) oven for 15-20 minutes until golden brown and set. Remove from oven and let cool completely on a wire rack.
In a saucepan, whisk together eggs, sugar, lemon juice, lemon zest, and a pinch of salt. Cook over medium heat, whisking constantly, until the mixture thickens and just begins to simmer, about 5-7 minutes. Remove from heat and strain through a fine mesh sieve into a bowl to remove any cooked egg bits. Allow to cool slightly.
2 large eggs, 1 cup granulated sugar, 1/2 cup fresh lemon juice, 2 teaspoons lemon zest
Pour the cooled custard into the prepared tart crust, spreading evenly. Arrange fresh raspberries on top of the custard, pressing them gently into the surface.
1 cup fresh raspberries
Chill the assembled tart in the refrigerator for at least 2 hours until set. Serve chilled, optionally garnished with extra lemon zest or mint leaves for decoration.
