Heat oven to 425°F. Knead dough until softened and no longer crumbly. Press evenly in bottom and up side of ungreased 9-inch tart pan with removable bottom or 9-inch glass pie plate. Prick bottom of crust with fork.
Bake 5 minutes. Remove from oven; prick bottom with fork. Bake 8 to 10 minutes longer or until edges are golden brown. Cool completely, about 20 minutes.
In small bowl, beat eggs slightly. In nonreactive 2-quart saucepan, mix sugar, lemon peel and lemon juice with whisk. Heat to boiling over medium heat. Remove from heat. Quickly stir about 1/2 cup hot mixture into beaten eggs; mix well. Gradually stir egg mixture back into hot mixture. Cook over medium heat, stirring constantly, until mixture just comes to a boil. Gently boil and stir 1 minute. Remove from heat; stir in butter until melted. Let stand 10 minutes.
Carefully pour hot lemon filling into baked crust. Refrigerate at least 2 hours or until set. Garnish each serving with berries. Cover and refrigerate any remaining tart.