1 Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon.
2 Place eggs and 1 tablespoon lemon juice in a mixing bowl. Beat with the whisk attachment of a hand mixer until combined. Add sugar and a pinch of salt and beat until creamy, about 3 minutes.
3 Combine quark, creme fraiche and grated lemon zest in another bowl. Add the quark mixture to the egg mixture alternately with flour, beating briefly after each addition.
4 Line muffin pan with paper baking cups. Fill each cup with quark mixture and smooth with a rubber spatula. Bake on middle rack in preheated oven at 200°C (fan 180°C, gas: mark 3) (approximately 350°F) until golden, about 20 minutes.
5 Let muffins cool for 5 minutes in pan, then transfer muffins to a cooling rack and let cool completely, about 45 minutes.
6 Meanwhile, rinse and hull the strawberries, pat dry and slice lengthwise.
7 Place pie glaze in a small saucepan. Gradually whisk in the apple juice and bring to a boil.
8 Spread half of the hot glaze onto cooled muffins. Top evenly with strawberry slices and sprinkle with remaining glaze. Let set for 20 minutes before serving.