Beat the butter with a mixer on medium speed for 30 seconds. You can use a stand mixer with the paddle attachment, or you can use a hand mixer.

Add the powdered sugar and beat for one minute.

Scrape the bowl as needed.

Add the egg and beat to combine, for about one minute.

Add the flour and salt, and mix on low. The dough will start to come together.

Use a spatula to finish mixing, or finish mixing by hand.

Don’t over mix the dough once you add the flour in, but make sure there aren’t any dry bits of flour in the dough. It shouldn’t be too sticky, but also shouldn’t be dry.

Gather the dough into a ball and wrap in a piece of plastic wrap. Flatten it into a disc.

Place the dough in the fridge for at least 1 hour, or up to 2 days. You can also freeze the dough for up to 2 months, in an airtight container, or freezer ziplock bag. To thaw, remove the dough to the fridge the night before you plan to use it.

Remove the dough from the fridge and let it sit at room temperature for 10 minutes.

Unwrap it, and place it on a lightly floured counter.

Use a rolling pin to roll out the dough until it’s about 1/4” thick, and its diameter measures about 11 inches.

Fold the dough in half and lift it from the counter. Place on top of a 9-inch tart pan with a removable bottom, or a 9” pie pan.

Then unfold the dough to cover the entire surface of the tart pan.

Adjust the pastry to fit into the pan, don’t stretch it too much. Press the dough gently on the bottom and up against the sides of the tart dish.

Use a knife or scissors to trim off the excess dough off the top. You can also use your fingers to crease the sides of the dough along the edges of the pan.

Prick all over the bottom of the tart with a fork.

Place the dough in the fridge for 15 minutes.

Meanwhile pre-heat the oven to 375ºF for conventional, or 350ºF for convection oven.

Remove the dough from the fridge and line the bottom of the dough with parchment paper or foil. Fill it up with baking beads or dry beans. I didn’t line my pan with the beads or beans because I use this pan that has a silicone edge that fits the bottom and sides of the pan and prevents shrinkage, you can check it out on the photos above in the post.

Bake the crust for 15 minutes in the pre-heated oven. Remove the beads by pulling the parchment paper up, or if you’re using a pan like mine, remove the silicone edge, and return the pan to the oven for another 5 to 10 minutes, until the bottom and sides are fully baked, and lightly golden brown.

Remove from the oven and let the pie crust cool down for at least 20 minutes or so. Waiting for the pie crust to cool down will prevent it from getting soggy once you fill it with the Lemon Filling.

Pre-heat the oven to 350ºF for conventional oven and 325ºF for convection oven.

Beat the butter and sugar together with a mixer for one minute.

Add the egg yolks and beat for 30 seconds. Add the eggs to the bowl and beat for one minute. Scrape the bowl and beat for another minute.

Add the lemon zest and lemon juice to the bowl. Beat to combine.

Transfer the mixture to a medium saucepan, place over medium heat.

Cook the lemon filling, stirring with a spatula.

Don’t stop stirring at any point, and don’t keep the heat too high.

You don’t want the mixture to come to a boil. Cook for a few minutes, until the curd registers 170ºF. It should be thick and coating the spatula.

Remove the curd from the heat.

If you notice little bits of cooked egg, which will look like white clumps, strain the curd. If you did a good job at stirring the whole time, and maintaining the heat low, that shouldn’t be an issue. However, it can happen, specially if it’s your first time making this type of curd.

Pour the curd over the slightly cooled crust.

Bake in the pre-heated oven for 10 to 15 minutes, until the filling is slightly jiggly in the center but looks a bit firm.

Remove from the oven.

Let it cool down before placing it in the refrigerator for at least 5 hours.

Beat the heavy cream, powdered sugar, and vanilla with the whisk attachment, or with a hand mixer over medium-high speed. It should take about 3 minutes or so to achieve stiff peaks.

Place the cream in a piping bag fitted with the tip of your choice.

I used tip 4B.

Place the pie plate on top of a cup, to slide the sides down.

Pipe the cream on the pie. Decorate with the lemon slices and fresh raspberries.

Slice and serve.

Store the pie in an air-tight container in the fridge for up to 3 days. You can freeze the pie for up to 2 months.