5 lg. eggs
5 lg. egg yolks
1 1/2 c. sugar
1 c. plus 2 tbsp. fresh lemon juice
1/2 c. (1 stick) unsalted butter, cut into pieces
1/4 c. grated lemon peel

COOKIES:

3/4 c. (1 1/2 sticks) unsalted butter, room temperature
1/3 c. plus 1 tbsp. sugar
2 tbsp. beaten egg
1 2/3 c. all-purpose flour
Additional sugar
Strawberry Sauce (see recipe)
1 1/2 c. sliced strawberries
1 1/2 c. raspberries

For Curd: Whisk eggs, egg yolks, and sugar in heavy medium saucepan. Gradually whisk in lemon juice, butter, and lemon peel. Stir over medium heat until butter melts and mixture thickens to yogurt consistency, about 7 minutes; do not boil. Strain into bowl. Press plastic wrap onto top to prevent skin from forming. Refrigerate until well chilled, about 4 hours.

For Cookies: Cream butter and 1/3 cup plus 1 tablespoon sugar in large bowl until fluffy. Beat in egg. Gradually beat in flour. Gather dough into ball and flatten into disk. Wrap and refrigerate 2 hours.

Preheat oven to 350 degrees. Let dough stand at room temperature about 30 minutes to soften. Roll out on lightly floured surface to thickness of 1/8 inch. Using cookie cutter, cut out 2 1/2 inch diameter rounds. Transfer rounds to ungreased cookie sheets. Sprinkle rounds lightly with sugar. Bake until golden brown, about 12 minutes. Transfer to rack and cool completely.

Drizzle Strawberry Sauce in zigzag pattern on 6 plates. Place 1 cookie atop sauce on each plate. Spoon 1/2 cup lemon curd atop each cookie. Spoon 1/4 cup strawberries and 1/4 cup raspberries atop curd. Place an additional cookie atop berries and serve.

STRAWBERRY SAUCE:

Makes about 1 cup.

Puree strawberries in processor or blender. Strain to remove seeds. Refrigerate until well chilled, about 1 hour.