Strawberries with Mint Sauce

Rinse lemons with hot water. Finely grate zest from lemon and squeeze juice. With a citrus zester, remove zest from remaining lemon in thin strips. Lightly toast pine nuts in a dry frying pan. Remove and let cool. Set 1 teaspoon aside for garnish. Combine peppermint leaves with pine nuts, lemon juice, half of the finely grated lemon zest, apple juice and 1 tablespoon honey. Puree until smooth. Mix the remaining grated lemon zest with 2 tablespoons honey. Rinse strawberries, pat dry and hull. With a sharp knife, cut strawberries into thin slices and spread on a platter. Drizzle with the honey-lemon mixture. Cover and let stand about 20 minutes. Mix the mint sauce with creme fraiche and cream. To serve, divide strawberries among dessert bowls, drizzle with mint sauce and garnish with reserved mint leaves, pine nuts and lemon zest.