In heavy-bottomed stainless steel saucepan combine yolks, sugar and juice; cook over low heat, stirring constantly, until mixture thickens slightly. Do not boil. Remove from heat; whisk in butter. Cool slightly; cover and chill.
To make strawberry sauce:
Combine sauce ingredients in Dutch oven. Bring to boil, reduce heat, cover and simmer 5 minutes. Set aside; keep warm.
To make dumplings
, in food processor combine flour, sugar, baking powder and salt. Add milk, butter and lemon peel; pulse on and off just to combine. Divide batter into 12 equal portions and place in Dutch oven with sauce. Cover and simmer 10 minutes without lifting lid. Spoon sauce into 4 dessert plates, dividing equally; top each with 3 dumplings and 1/4-cup lemon curd. Yields: 4 servings