In a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the cubes of butter and process until combined, about 1-2 minutes. Your dough should resemble course meal.

Start with 3 tbs of water, pulse until combined. If the crust doesn’t hold together add more water, a bit at a time, until it does.

Dump the dough into a 4 inch deep, 9 inch wide tart pan with a remove-able bottom (you can also use a pie pan). Starting with the sides, form the crust inside the pan, trying your best to make it all as even as possible. Cover with plastic wrap and chill for a least 3 hours.

Preheat oven to 375.

Place a sheet of parchment paper inside your tart and fill with pie weights. If you don’t have any, dried beans work great.

Bake for 20-25 minutes or until your tart is a light golden brown. Remove from oven, allow to cool slightly. remove pie weights.

Add the lemon zest, lemon juice, beer, sugar, corn starch, whole eggs and yolks to a bowl and whisk until well combined. Add the lemon mixture to a pan over medium/low heat along with the butter. Whisk until thickened, about 10 minutes. Allow to cool to room temperature.

Add the curd to the crust and chill until set, about 4 hours.

Just prior to serving add the berries to a shallow bowl of pie pan and cover with 1/2 cup beer. Allow to stand at room temperature for 15-20 minutes. Drain and return to bowl with the sugar, stir to combine.

Add all of the whipped cream ingredients to a stand mixer and mix on high until soft peaks form, about 4 minutes.

Top tart with berries and whipped cream just prior to serving.