3 lemons, juice and zest
250g/9oz strawberries, halved
1 jar best-quality lemon curd
150g/5½oz caster sugar
50g/1¾oz caster sugar
1½ tbsp cornflour
icing sugar, to dust
pinch salt
150g/5½oz self-raising flour
½ vanilla pod
160g/5¾oz unsalted butter
150ml/¼ pint double cream, whipped to stiff peaks
2 medium free-range eggs, beaten
splash whole milk