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1
Bring lemon zest, lemon juice, and 1/4 cup sugar to a bare simmer in a large heavy saucepan over medium heat, whisking to dissolve sugar, then remove from heat.
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2
Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute. Whisking constantly, gradually pour about one-quarter of hot lemon mixture into egg mixture, then, whisking constantly, incorporate egg mixture into remaining lemon mixture in saucepan. Cook over medium heat, whisking constantly, until lemon curd is opaque and thick enough to hold the marks of the whisk, about 2 minutes.
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3
Scrape lemon curd into a blender. With motor on medium speed, add butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.
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4
Transfer lemon curd to a large nonreactive bowl and cover with plastic wrap, pressing directly against surface so a skin doesn't form. Chill until cold, at least 2 hours.
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5
Toss berries and remaining 1-2 Tbsp. sugar in another large bowl. Let sit until some juices have accumulated, 25-30 minutes. Spoon curd into bowls and top with berries and their juices.
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6
Lemon curd can be made 2 days ahead. Keep chilled.
