For the filling: Whisk together eggs and sugar in a medium mixing bowl until pale yellow. Purée 1 ½ cups of the berries in a blender, and stir into egg mixture. Remove the zest from half the lemon, then squeeze juice from lemon and add both to egg mixture.
Add cream; mix well. Arrange remaining 1 cup berries evenly on crust, pour in filling, and bake until filling is set, about 40 minutes.
Set aside to cool before serving.
It was absolutely scrumptious, even better there was slots of sauce left so we ended up with a delicious Mulberry Bread and Butter Pudding too.