Make Ahead Tip: Make berry puree (Step 1) and lemon sauce (Step 2) and refrigerate for up to 3 days. Combine fresh berries with the puree about 1 hour before serving.
Tip: Look for prepared lemon curd--a custardy spread--near the jams in well-stocked supermarkets or specialty-foods stores. Try leftover curd on toasted baguette. Alternatively, omit Step 2 and use lemon-flavored Greek yogurt to top the berry salad.
1 1/2 fruit, 1/2 other carbohydrate, 1/2 fat