Process the flour, salt and sugar in a food processor or in a bowl with a fork.

Add the shortening and mix until the mixture reaches the texture of coarse sand.

Scatter the butter pieces over the flour mixture; Cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter no bigger than peas.

Sprinkle 4 tablespoons of ice water over mixture and with a rubber spatula, use a folding motion to mix.

Press down the dough with the broad side of the spatula until it sticks together.

Flatten the dough into a 4-inch disc.

Wrap in plastic wrap and refrigerate at least 1 hour or up to 2 days.

Remove dough from fridge and let stand at room temp until malleable.

Roll the dough out flat and place in a 9 inch pie plate. Make sure not to stretch the dough. Trim the edges and do whatever design you want for the edge.

Place foil and beans in the pie or metal pie weights, bake at 375 for 25-30 min.

Remove foil and bake an additional 10-12 min.

Zest lemons and set aside.

Halve lemons and juice.

Whisk together juice, zest, sugar and eggs in a 2-quart heavy saucepan.

Cook over medium low heat for about one minute. Then slowly add bits of chilled butter, whisking frequently, until curd is thick enough to hold marks of a whisk and the first bubble appears on the surface (about 5-6 minutes).

Cover the surface with plastic wrap to keep a film from forming on the surface of the curd.

Chill overnight or for 8 hours before serving.

Top with Strawberries!