Lemon curd is an English specialty spread, creamy and rich with the tangy flavor of fresh lemons.  The most common ways to eat it are on toast, on scones, on biscuits, and incorporated into desserts such as lemon meringue pie or a lemon tart.  The latter is my favorite.  Some fresh fruit is a really nice balance to the intensely rich flavors of lemon curd.  Berries are my favorite, partly because they're so easy to toss on a tart and partly because they go so well with lemony flavors.
For an easy tart, spread the lemon curd on a cooked pastry crust and top with fresh berries (and even ice cream or whipped cream).  This tart will last just fine in the fridge and can be made ahead of time.  I really like the idea of having a jar of lemon curd in the pantry and a pie crust in the freezer, ready to go as a last minute dessert.   If the Queen drops by for high tea, I'll be prepared.

Lemon Tart with Fresh Berries

1 Ready Pie Crust
1 jar Lemon Curd
Fresh seasonal berries

1.) Let the pie crust warm to room temperature.  Unfold and roll it flat.  Place the crust in a shallow baking dish or pie dish and press the dough up the sides of the dish about ½ inch. 
2.) Bake the crust in the oven according to directions on package.
3.) Remove the crust from the oven and cool completely.  Spread the jar of lemon curd in an even layer across the baked crust.  Top with berries.  Chill for later, or serve right away.

Prep and cooking time: 15 minutes (not counting cooling time)
Yield:  6 servings