Yield: 24 servings Lemon Curd: 1 lb. butter 2⁄3 cup fresh lemon juice 1 1⁄2 oz. grated lemon zest 1 lb. 4 oz. granulated sugar 16 large eggs 21⁄4 cups heavy cream, whipped Shortbread: 2 lbs. unsalted butter, cut into chunks 14 oz. granulated sugar 10 large egg yolks 1 lb.,10 oz. all-purpose flour 2 tsps. baking powder 2 tsps. salt Strawberry sauce: 1 lb. 8 oz. strawberries, stemmed 1⁄4 cup granulated sugar 4 lbs. strawberries, stemmed and slices 24 mint sprigs 1. For the lemon curd: In ...

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