In a bowl, whisk the eggs and egg yolks together and set aside.
In a heavy bottomed sauce pan combine the sugar, zest, juice and egg mixture together and whisk on a medium low heat until mixture thickens and can coat the back of a spoon. About 15 minutes.
Stir in butter and then remove from heat when it's melted.
Strain and let cool before using. Keep refrigerated.
For the Crust:
In a food processor, process the cookies until they are very fine crumbs. About 45 seconds.
In a bowl, add the melted butter to the crumbs and form a paste. Press into and 11 inch loose bottom tart pan making sure the crumbs are even all around the edges. You may also use the bottom of a glass to flatten it out.
Place the tart pan in the refrigerator while you prepare the filling.
For the Filling:
In a bowl add 2 cups of Lemon Curd to the Mascarpone and mix with a hand mixer until smooth and combined.
Pour into the chilled crust and decorate with fresh Raspberries.
Let the tart set in the refrigerator for about an hour before serving.
