To make lemon curd, combine the egg yolks and sugar in a heavy-bottomed saucepan. Whisk vigorously for 1 minute. Add the lemon juice and zest and whisk for 1 minute more. Place over low heat and cook, stirring constantly, until slightly thickened; don't let it become too hot or the yolks will scramble.

Remove from the heat and add the butter. Stir until smooth. Let it cool, stirring occasionally. There should be about 1 cup. Transfer this to a tightly capped jar and chill before assembling the tart.

Preheat an oven to 425°F Fahrenheit. Roll out the pastry and use to line a 9-inch tart pan. Bake the crust fully, until browned and crisp. Cool completely before filling.

Spread the lemon curd in the cooled tart shell. If the strawberries are large, slice each one lengthwise into 2 or 3 pieces. Arrange the strawberries on top of the lemon curd. Brush with the warm currant glaze. Serve the tart as soon as possible.