Here's my recipe for lemon curd - it can be made into a lemon meringue, if you prefer to have meringue instead of berries:

Lemon Curd Tart with Fresh Berries

For the crust:
1 stick (1/2 cup) unsalted butter, cut into pats
1 egg yolk
1/4 cup sugar
1-1/4 cups all-purpose flour, plus more for rolling
Pinch salt (1/16 tsp)
1 tbsp cold water

For the curd:
3 Meyer lemons, zested
2/3 cup Meyer lemon juice (zest lemons before squeezing)
1 Tbsp cornstarch
1-1/4 cup sugar
4 large eggs
Pinch salt (1/16 tsp)
1-1/3 sticks unsalted butter, cut into pats

For the topping:
Fresh blackberries, raspberries, blueberries, strawberries (whatever is in
season), 1-1/2 pints total

For the crust:
Preheat oven to 350 degrees F.

Prepare crust by combining butter and egg yolk in a mixing bowl – can use the paddle attachment of an electric mixer. Add sugar and beat until combined. Sift flour and salt together and add to sugar mixture, stirring just to combine into a grainy texture. Sprinkle the water over the mixture and combine with hands to make dough pull together. Dump mixture onto floured board and form the dough into a ball, kneading, if necessary. Press the ball into a disc shape, wrap in plastic wrap, and store in the refrigerator for 30 minutes.

On a lightly floured surface roll dough into an 11” diameter circle. Transfer dough to a 10” diameter tart pan, and push dough into sides of the pan, making the inside corner as square as possible. You can use the bottom of a tumbler for this. Roll over the top edge of the tart pan to cut off excess dough and make a flat edge. Butter one side of a 12” diameter piece of aluminum foil and place it buttered side down on the pastry, keeping inside corners somewhat sharp. Fill the shell with pie weights or beans, and fold edges of foil over the edge of the pan. Bake at 350 degrees for 20 minutes. Remove the pie weights and foil, prick the bottom of the tart shell, and bake again for 20 to 25 minutes more, or until lightly browned. When you remove the tart shell, prick it again if it has puffed up or does not settle fairly flat. Allow this to cool to room temperature

For the curd:
Zest the lemons and reserve the zest.

In a bowl, combine the lemon juice, cornstarch, sugar, eggs, and salt and beat with an electric mixer or whisk to an even consistency. Stir in the lemon zest with a spoon (not the whisk or beaters) and place this mixture in a saucepan over medium high heat. Cook, stirring constantly for about 5 minutes and reduce heat to medium. Continue cooking and stirring for 8 to 10 minutes more, until mixture has thickened and reached a temperature of 175 degrees. Once the mixture gets above 165 degrees, the temperature will start to rise more quickly, and you will have to watch it closely at this point. It is okay to take it to 180 degrees, as it will continue to heat after it is removed from the burner.

Add the butter, one or two pats at a time, and stir until it is fully incorporated and has a silky consistency.

Pour the lemon curd into the prepared shell and allow to it cool to room temperature. Place tart in a pie saver with cover and chill in the fridge for at least one hour.

Arrange fresh berries in concentric rings on top, alternating rings between sweet and tart berries. If the berries are too tart, you can dust them with powdered sugar when serving.