On a lightly floured surface, unroll pie crusts. and stack one on top of the other. Roll together into a 14" circle. Press crusts into a 9" deep-dish pie plate, crimping edges if desired. Line crust with parchment paper, and fill with pie weights. Bake for 12 minutes. Remove parchment and pie weights, and bake 2 minutes more. Let cool.
Prepare strawberry gelatin according to package directions. Let stand for 10 minutes.
Line bottom of crust with strawberries, cut sides down. Pour gelatin mixture over strawberries. Cover, and refrigerate for at least 4 hours.
In the top of a double boiler, whisk together eggs, egg yolks, and next 3 ingredients. Place over simmering water, and cook, whisking constantly, for 10 minutes or until a candy thermometer registers 160 degress.
Remove from heat; stir in butter, lemon zest, and gelatin. Let cool for 30 minutes.
Spread lemon curd evenly over gelatin. Refrigerate for at least 8 hours or until set.
In a large bowl, beat cream with a mixer at high speed until stiff peaks form; add confectioners' sugar and lemon zest, beating until combined. Spread over lemon curd. Garnish with strawberries and lemon slices, if desired.