Preheat over to 400°F and spray and 11-inch quiche or tart dish with cooking spray.

Place butter in the freezer for a few minutes while you start the crust.

Place the flour and sugar in the bowl of a food processor fitted with a standard blade. Pulse 6-7 times. Add lemon zest and salt. Pulse 7-8 times until combined.

Add the cubed butter to the flour mixture, a third at a time. Pulsing after each addition until coarse crumbs form. Add the egg yolk and process until incorporated and the mixture becomes crumbly. The mixture will be quite dry.

Pour mixer into the prepared pan and press up the side and into the bottom of the dish in an even layer.

Bake for 15 minutes. Remove from oven and cool on a wire rack.

Reduce the oven temperature to 350 degrees.

Beat the egg yolks in a medium bowl; set aside.

In a medium saucepan whisk the milk, lemon juice, cornstarch and lemon zest. Heat over medium heat and cook for 3 -5 minutes, whisking constantly until mixture begins to thicken.

Remove from heat and slowly whisk in the egg yolks and then the butter. Return to heat and cook for an additional 3 minutes.

Pour mixture into cooled crust and bake for 20 to 25 minutes until mixture is just set in the center.

Remove tart from oven and cool at room temperature. Once the tart is cooled, place in refrigerator to fully set (at least 45 minutes).

Place the berries, sugar and Limoncello in a medium mixing bowl and toss to combine. Place in refrigerator for at least 30 minutes.

Remove the tart from the refrigerator a few minutes before serving. Top with berry mixture. Slice and carefully remove slices from tart pan with a pie server.