Fill a saucepan ¾ ways up with water over medium heat. Place a large enough metal bowl to fit on top of the saucepan. Add lemon juice and zest in the bowl and heat until hot.
Place the eggs in a large separate bowl and whisk in the sugar.
Slowly pour and whisk the hot lemon juice in the eggs.
Pour the egg mixture through a strainer back in the bowl. Then cook over medium-low heat until thick enough to hold the marks from the whisk.
Remove from heat and whisk in butter a little at a time until melted. Let cool to set while you cook perogies.
Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and divide perogies in dessert bowls.
Top with lemon curb and crumbled shortbread.