|Saturated Fat Acids||1.4 g|
|Sugar added||6 g|
|Bread exchange unit||1|
Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon.
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.
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.
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.
Let muffins cool for 5 minutes in pan, then transfer muffins to a cooling rack and let cool completely, about 45 minutes.
Meanwhile, rinse and hull the strawberries, pat dry and slice lengthwise.
Place pie glaze in a small saucepan. Gradually whisk in the apple juice and bring to a boil.
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.