Prepare Pastry for Tart Shell as directed. Cool.
In a large mixing bowl, beat eggs with an electric mixer on high speed for 5 minutes or until the eggs are thick and lemon colored.
Gradually beat in the sugar, beating for about 5 minutes more or until mixture doubles. Stir in lemon peel and juice.
Transfer mixture to a large, heavy saucepan. Cook and stir over medium heat for 5 to 10 minutes or until mixture mounds and is fluffy. Remove from heat and stir in the butter until melted.
Pour lemon filling into tart shell. Bake in a 400 degree F oven for 10 to 15 minutes or until golden. Cool in tart pan on a wire rack.
Serve topped with whipped cream and fruit. Cover and store in the refrigerator. Makes 12 servings.