Whisk together the flour, sugar and salt. Zest the lemon over the flour. Slice the butter thinly and add to the bowl. Use your hands or a pastry knife to work the butter into the flour, pressing it to flatten it until you have bean sized pieces of butter. Alternatively, add the dry ingredients to a stand mixer, whisk, then add the slices of butter and let the mixer work it in using the paddle attachment.

Pour in the water and the vanilla and mix until the dough comes together in a dry(ish) ball. Wrap the dough in plastic wrap and flatten with a rolling pin. Chill for at least 2 hours or overnight.

Line a greased cookie sheet with parchment paper.

Roll the pie crust dough out into a 14 inch circle and set on the lined pie pan.

Thinly slice the strawberries and add them to a bowl, then toss with the sugar, starch, salt and vanilla if using.

In the center of the rolled out pie crust, spread 3 tablespoons of lemon curd, leaving bare about 3 inches from the edge of the pie crust. Spread the strawberry mixture over the curd into an even layer.

Fold the crust over the center to partially cover the strawberries.

Set in the freezer for about 10 minutes. Preheat the oven to 375 F. Brush the edges of the crust with an egg wash.

Bake the galette for about 35-45 minutes, until golden all over the edges and the filling is bubbling.

Let cool on the pan for 10-30 minutes. Slice and serve with more lemon curd and vanilla ice cream or whipped cream.