For the Crust:

1. Preheat the oven to 375°F. Place the graham cracker crumbs, sugar, and salt in the bowl of a food processor and pulse to combine. With the machine running, slowly stream in the melted butter. The mixture should look like wet sand.
2. Press the mixture evenly into a greased 9-inch pie dish or springform pan and then bake for 8-10 minutes until golden around the edges. Cool completely before filling.

For the Filling:

1. Put the lemon juice and zest in a pot over medium heat. Add the sugar and stir until it dissolves. Reduce the heat to low, making sure the mixture is below a simmer, and whisk in the butter and eggs. Stir almost constantly, keeping the mixture below a simmer, until it thickens, about 8 minutes.
2. Strain through a fine-mesh strainer into a large mixing bowl. Cover with plastic wrap, pushing the plastic wrap directly onto the surface of the lemon curd, and then cool completely.
3. Place the heavy cream in the bowl of your stand mixer fitted with the whisk attachment (alternatively, you could use a hand blender or whisk by hand). Beat until soft peaks form, about 3 minutes, and then add in the powdered sugar. Beat again to combine.
4. Remove the plastic wrap from the lemon curd and stir to lighten the mixture slightly. Whisk in the limoncello until incorporated. Gently fold in half of the whipped cream.
5. Once you have the first half incorporated, gently fold in the second half of the cream. You want the mixture to be pale yellow and airy. Try not to overwork the mixture too much or you’ll lose the fluffy airiness.
6. Pour the mixture into your prepared pie crust, smooth out the top, and then place in the freezer. Freeze until firm, about 8 hours. Remove from freezer about 10 minutes before you want to serve. If using a springform pan, run a towel dampened with warm water around the outside of the pan before unmolding.
7. When ready to serve, garnish the frozen pie with the berries and a few sprigs of fresh mint. Enjoy immediately!