Preheat the oven to 350 degrees. Line & grease a 9 inch springform pan.

Transfer to the prepared springform pan and press into the bottom and about an inch up the sides.

Bake the crust for 10 minutes, remove and set aside while preparing the filling.

Combine lemon juice and cornstarch, stirring until the cornstarch dissolves.

In a large saucepan (not on the stove yet), combine eggs, egg yolks and sugar. Beat with a mixer on a high speed until light in color and sugar is mostly dissolved. Add lemon juice mixture, combining thoroughly with the mixer on a low speed to prevent splashing.

Place the pan on the stove and turn heat to a low setting. Continue stirring or using your mixer on a low speed, scraping the bottom and sides with a spatula frequently. To prevent the eggs from cooking, the mixture needs to heat very slowly and needs to be stirred constantly.

Once the mixture has thickened and coats a spoon, remove from heat and stir in butter. Next pour into the pre-baked tart shell. Bake for another 10 minutes then let cool to room temp. The filling will be jiggly and won’t set until it has been chilled through in the fridge.

Top with fresh whipped cream and/or berries if you wish.