5 egg yolks (save the egg whites for an angel food cake or meringue cookies!)
1/2 cup granulated sugar
1/4 cup fresh lemon juice (about 3 lemons)
freshly grated zest of 3 lemons
6 tablespoons unsalted butter
Variety of fruit (I used blackberries, strawberries, and mandarin oranges)
Combine egg yolks and sugar in medium saucepan. Whisk vigorously until light yellow color, about 1 minute. Add lemon juice and zest, whisk another minute. Place over low to medium heat and cook, stirring constantly. Be careful not to let it become too hot or else you'll end up with scrambled eggs! It's done when the back of a spoon can be coated and a swipe of the finger leaves a clean line (about 10 minutes). Remove from heat and add butter 1 tablespoon at a time, stirring after each one until smooth. Let cool, stirring occasionally. Transfer to a sealed container and refrigerate until completely cool before using.
Meanwhile, prepare your pie shell as directed or make your own!
When pie shell is cool, spread lemon curd evenly over the bottom and arrange fruit on top. Serve at once or refrigerate up to an hour before serving.