Lemon Pie with Fresh Berries

Velvet-soft lemon pie crowned with fresh berries. Top off this delicious treat with whipped cream.
Crust:

250 g wheat flour
100 g fine sugar
100 g butter in small pieces
1 egg

Lemon filling:

200 ml lemon juice
1 lemon peel (grated for zest)
150 ml double cream
150 ml fine sugar
3 eggs
1 egg yolk

To serve:

fresh berries
whipped cream
Mix the flour, sugar and butter in a food processor until the pastry is fine-grained (semolina-like texture). Add the eggs, mixing carefully in order to keep the pastry in one piece. Roll the pastry in SAGA Cooking or Baking Paper and let it rest in the refrigerator for half an hour.

Roll the pastry between two sheets of baking paper into a thin plate, and put it in a false-bottomed pie tin lined with baking paper.

Pre-bake the pie crust at 200�C (220�C) for about 15 minutes.

Wash and grate the lemon peel. Mix all filling ingredients thoroughly in a bowl, and add through a colander on top of the pie base. Bake the pie at 160�C (180�C) for about 30 minutes.

Top off the pie with fresh berries, and serve with whipped cream.