4 eggs
1/3 c. milk
22 tsp. vanilla
1 tsp. grated lemon peel
1 c. unsalted butter
1 1/2 c. sugar
2 c. cake flour

Preheat oven to 350 degrees. Grease 15 x 10 inch jelly roll pan. Line with wax paper, grease paper. Combine eggs, milk, vanilla and lemon peel. Beat until blended. Cream butter and sugar. Slowly drizzle in egg mixture. Fold in cake flour. Spread batter in pan. Bake until cake begins to come away from edges, about 30 minutes. Cool in pan. Invert onto cookie sheet lined with plastic wrap. Cool completely.

SYRUP:

1/4 c. water
1/4 c. sugar

For syrup, bring water and sugar to a boil; reduce heat and simmer 2 minutes. Cool.

LEMON CURD:

2 eggs
2 egg yolks
1/2 c. sugar
7 tbsp. lemon juice
1 tbsp. grated lemon peel
9 tbsp. unsalted butter

Combine eggs, yolks, sugar, lemon juice and peel. Cook over medium heat, stirring constantly, until mixture begins to thicken, about 10 minutes. Stir in butter a piece at a time, melting each piece before adding the next. Cover surface with plastic wrap. Refrigerate. Brush syrup over cake. Spread top with lemon curd. Cut into 3 x 2 1/2 inch bars. Decorate with fruit. Cover and refrigerate until serving time. Makes 20 squares.