Prepare the Crêpes: Whisk together flour, baking powder, 1⁄8 teaspoon salt, and 1⁄4 cup granulated sugar in a large bowl. Whisk together milk, eggs, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 3 tablespoons of the oil in an 8-cup measuring cup. Whisk the milk mixture into the flour mixture until batter is completely smooth (with no lumps). Let stand 1 hour, or cover and chill overnight.

Cut 22 to 23 (12-inch) squares of wax paper. Heat a 10-inch nonstick skillet over medium. Brush a small amount of remaining oil in pan. Add 1⁄4 cup batter to pan, quickly tilting pan until batter covers bottom. Cook until Crêpe is set and just begins to lightly brown, 1 to 1 1⁄2 minutes. Turn over; cook until lightly browned, 1 to 1 1⁄2 minutes more. Transfer to a baking sheet, and cover with a piece of wax paper. Repeat procedure with remaining batter and oil, stacking Crêpes between wax paper. (Batter will make 22 to 23.) Cool to room temperature, about 30 minutes.

Meanwhile, prepare the Filling: Beat heavy cream, lemon curd, salt, and 2 tablespoons lemon juice with a heavy-duty stand mixer fitted with whisk attachment on medium speed until foamy. Gradually add powdered sugar, beating until stiff peaks form. (Do not overbeat.) Gently fold in 1 tablespoon lemon zest.

Prepare the Macerated Strawberries: Stir together strawberries, limoncello, and 1⁄4 cup granulated sugar. Let stand 10 minutes. Chill until ready to serve.

Assemble cake: Place 1 Crêpe on a serving platter. Using a small offset spatula, spread 1⁄3 cup of Filling on Crêpe, spreading almost to edge. Repeat with 19 more Crêpes, ending with a Crêpe on top. (Reserve remainder for another use.) Cover and chill 2 to 24 hours.

To serve, stir mint into Macerated Strawberries. Sprinkle top Crêpe with powdered sugar, and spoon Macerated Strawberries around the bottom. Garnish with lemon slices, if desired.