Preheat the oven to 200 °C for the strawberry and vanilla topping casserole. Wash and clean strawberries and cut into halves or quarters, depending on size.
Split the vanilla pod and scrape out the pulp. Separate the eggs. Mix yolks with curd, vanilla pulp, sugar and lemon zest until smooth.
Stir in cornstarch (you can also use vanilla pudding powder). Beat egg whites with salt until stiff and fold into curd mixture.
Pour the curd into four greased, ovenproof bowls or a large baking dish. Spread strawberries on top and then bake for 20 minutes.
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