Preheat the oven to 120 °C. Butter the small soufflé dishes or espresso cups.
Thinly grate the lemon zest, mix the juice of one lemon and the zest.
Beat eggs, egg yolks and sugar just until very well blended, but not creamy. Add the juice of one lemon, then stir in the heavy cream or crème fraîche. Pour the mixture into the molds provided. Place them on a baking tray.
Cook the lemon flans in a 120 °C oven on the second rack from the bottom for forty-five to fifty minutes.
Cool, then set aside to cool.
Rinse the strawberries in cold water, remove the leaves and cut them into quarters. Toss with the sugar.
To serve, bring the flans to the table in a small pot and garnish with the strawberries.
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