For the lemon curd
60ml fresh lemon juice
100g caster sugar
A pinch of salt
3 medium egg yolks
50g unsalted butter
2 Tick Tock Earl Grey Rooibos teabags
For lemon sponges
300g plain flour
100g almond flour
3/4 tsp xanthan gum
4 1/2 tsp baking powder
300g caster sugar
A pinch of salt
Zest of 2 lemons
200g unsalted butter, softened
3 medium eggs, room temperature
3 medium egg whites, room temperature
240ml milk, room temperature
6 tsp lemon juice
2 tsp vanilla extract
For mascarpone icing
600ml double cream
180g icing sugar
450g mascarpone cheese
2 tsp vanilla extract
A pinch of salt
You will also need, 15 - 20 medium strawberries, halved (plus 10 - 15 more for decoration on top)