Place the lemon juice and rind along with the butter and sugar in a small saucepan over a gentle heat, stirring to dissolve sugar. Add the eggs to the pan and mix well, cook, stirring until mixture has thickened and has almost reached the boil. Remove from the heat and set aside to cool. Fold through the crème fraiche and refrigerate until needed.
Preheat oven to 180 C.
Line mini muffin pans with sweet short pastry, bake for 10 minutes until golden. Allow to cool slightly and then carefully lift onto a cake rack to cool.
Cool completely before filling with lemon cream and topping with a slice of strawberry.

*There good quality commercial curds available so you can easily buy them to save time.