Line cookie sheet with waxed paper. With 1-inch diameter ice cream scoop, scoop 24 balls of ice cream onto cookie sheet. Freeze while making lemon mixture.
In small bowl, mix lemon curd and lemon juice until smooth. Fold in 1 cup of the whipped topping. Chill until serving time.
To serve, place 3 ice cream balls in each of 4 (6-oz) stemmed parfait glasses. Top with half of lemon mixture and raspberries. Repeat layers. Top each with 1 tablespoon remaining whipped topping. Garnish with lemon peel strips.