Step 1

Heat oven to 375ºF with rack set in middle position.

Step 2

Whisk lemon juice, lemon zest, egg and yolks, honey, and pinch salt in medium saucepan until smooth. Add butter and cook over medium-low heat, stirring constantly with rubber spatula, until mixture thickens and registers 170ºF 6–8 minutes.

Step 3

Immediately pour mixture through a fine-mesh strainer into bowl and stir in cream.

Step 4

Pour warm lemon curd into cooled 9-inch tart crust. Set tart on baking sheet and bake until filling is shiny and opaque and center jiggles slightly when shaken, 10–15 minutes, rotating pan halfway through baking.

Step 5

Transfer tart with baking sheet to wire rack and let cool completely, about 2 hours.

Step 6

To serve, remove outer metal ring of pan, slide a thin spatula between tart and tart pan bottom, and carefully slide tart onto serving platter.

Step 7

Top with berries and dust with confectioners’ sugar, if using.