Preheat oven to 350 degrees F

Lightly grease a miniature muffin tin

Cream sugar and butter together, then beat in egg and vanilla.

In separate bowl combine flour, baking powder, and salt.

Add the wet and dry ingredients together.

Roll dough into balls (about 18)

Press into the muffin tin, use your thumb or a spoon to press the center so the dough goes up the sides.

Bake for 8-10 minutes, until the tops are slightly brown.

Remove and using a spoon, press the centers down to form a cavity.

Allow to cool for a few minutes, then remove by twisting cups out of tin.

Mix eggs, lemon juice, and sugar together in glass bowl

Cook over a water bath, whisking constantly until it thickens and gets creamy (About 10 minutes)

Transfer to new bowl, and cool in fridge

Cut into small pieces, stir with sugar if strawberries are not sweet enough by themselves, shred in some zest, and stir it all together.

Set aside

When the lemon curd is cool, and the cookie cups are cook, put a scoop of lemon curd into the cookie cup, then top with strawberries, and serve chilled.