Place the strawberries with syrup, cornstarch, lemon zest, lemon juice, and egg yolks in a blender. Blend until smooth.

Pour into a heavy saucepan. Cook over medium heat, whisking constantly, until it just reaches a boil. It will be very thick.

Remove from heat. Gradually whisk in butter until smooth.

The curd will have a grey-ish pink color. Whisk in drops of red food coloring if a more pink/red color is desired.

Transfer curd to a bowl. Place plastic wrap directly on the surface to prevent a skin from forming.

Cool to room temperature then chill thoroughly, about 3 hours.

Whisk together 4 eggs, 4 egg yolks (reserve whites), and 1 cup sugar in a heavy-bottomed 3- or 4-quart saucepan. Whisk in salt, lemon juice and zest.

Cook over medium heat, stirring constantly, until mixture thickens to the consistency of loose pudding, about 10 minutes.

Pour and press through a fine mesh strainer into a large bowl then chill thoroughly, about 3 hours.

Beat egg whites and remaining 1/4 cup sugar until stiff peaks form. Fold gently into lemon mixture.

Beat heavy cream and vanilla until stiff peaks form. Fold gently into lemon mixture.

Place 2 tablespoons granola in the bottom of a glass or bowl. Cover the granola with a layer of strawberry curd (about 2 tablespoons). Top the curd with lemon mousse. Garnish with chopped strawberries and a sprinkling of granola.