Heat oven to 350°F. Remove cookie dough rounds from tray; place on ungreased cookie sheet.
Bake 12 minutes or until edges are very light golden brown. Remove cookies from cookie sheet to cooling rack. Cool completely, about 10 minutes.
Spread each cooled cookie with about 2 teaspoons lemon curd.
Arrange fruit on top of each cookie. Serve immediately, or cover and refrigerate up to 2 hours before serving.