Given that we have an enthusiastic lemon tree, a lemon pie for Pi Day was inevitable. The kind of berries you use will change the character of the finished pie. My recommendation is to go with berries that are fresh and as local as you can get them.
Pulverize 6-8 ounces of gingersnap cookies. In a butter pie pan, mix the crumbs with 6 tablespoons melted butter. Pat mixture into bottom and sides of pan. Chill for at least an hour.
Lemon curd filling:
Beat 3 egg yolks until lightened. Mix in a small saucepan with finely grated zest of 3 lemons, 1/2 cup lemon juice, and 1/2 cup sugar. Cook over medium-low heat, stirring constantly, until thickened. Cool to room temperature.
To assemble the pie:
Carefully spread the lemon curd in the crust.
Wash enough berries (your choice of strawberries, raspberries, blackberries, or blueberries) to cover the top of the pie. Rest on a tea-towel to remove excess water. (If using strawberries, slice in half unless they’re really little.) Set the berries on the lemon curd in a circular pattern, starting from the edge of the pie and working your way to the center.
Chill pie before serving with whipped cream.