Whisk the juice, sugar eggs and yolks together in a pot, being careful not to aerate it too much. Cook over medium heat, stirring constantly but gently with the whisk. Cook until it thickens and the whisk leaves light lines; it will still be quite liquid. Do not let it boil. Strain it into a bowl and press plastic wrap onto the hot surface. Preheat oven to 425 degrees. Invert a 10-inch cake pan over the dough (towards the edge of the tray so you waste a minimum amount of dough) and press. Lift off and use a pizza cutter to cut around the imprint of the circle. Lift the circle of dough out and place on a cookie sheet lined with parchment paper. Dock it. Center the round metal bottom of 9-inch tart mold over the dough and press. Cut around at 1-inch intervals to form a decorative "fringe". Weigh the metal bottom down with heavy objects. (I place an 8-inch cake pan on top and fill it with stacked tartlet molds - about 3 1/2 pounds worth.) Bake about 18 minutes, until the edges are golden, then remove the weights and metal tart bottom. Reduce heat to 350 and bake for another 5 to 7 minutes, until the center is golden. Remove from oven and spread the lemon curd evenly in the center. Put back in the oven for 2 - 3 minutes to set the filling. Remove from oven and scatter the berries around the outside edge of the lemon filling. Serve within an hour. Cut with a pizza wheel. Yield: 1 9 1/2-inch tart