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In a stainless steel bowl, placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
Cook, whisking or stirring constantly until the mixture becomes pale in color and quite thick (about 10 minutes).
Remove from heat and pour through a fine strainer to remove any lumps.
Cut the butter into small pieces and whisk into the mixture until melted.
Add the lemon zest, cover with plastic wrap, and let cool to room temperature.
In a separate bowl, whisk the flour with the salt.
Beat the butter until softened, then add sugar and beat until light and fluffy.
Gradually add the beaten egg, mixing just until incorporated.
Add the flour mixture and mix until it forms a ball.
Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes.
Preheat oven to 400 degrees F (205 degrees C).
Lightly butter and flour an 8-9 inch tart pan.
Pat the pastry onto the bottom and up the sides of the tart pan.
Prick the bottom of the pastry crust with a fork.
Bake for 5 minutes, then reduce temperature to 350 degrees F (180 degrees C) and bake for about 15 minutes until lightly golden brown.
Once cooled, fill the pastry shell with the lemon curd.
Serve plain or with whipped cream and fresh berries.