Fresh Fluffy Lemon Meringue Strawberry Shortcakes

Start by making the shortcakes. Combine the all-purpose flour, sugar, baking powder, and salt in a large bowl and mix well. Add the cubed butter to the mixture. Be sure not to let the butter soften before you do this - the colder it is, the more crumbly and tasty your shortcakes will be. Gradually pour in milk while stirring until a dough forms. Split the dough into 8 portions and bake them for 20 minutes at 425 ℉.

While your shortcakes are cooling, begin on your strawberry filling. Combine the strawberries and sugar in a bowl, allowing them to macerate. This will let the natural juices of the strawberries out, producing a deliciously sweet sauce for your shortcakes.

To make the lemon curd, combine lemon zest, lemon juice, sugar, and egg yolks in a heatproof bowl. Whisk these ingredients together over simmering water - take care not to let your lemon curd boil, as it could potentially curdle and lose its smooth texture. Stir continuously until the curd thickens then let it cool.

Prepare the meringue by whisking the egg whites, sugar, and cream of tartar together in a heatproof bowl over a pan of simmering water. Remember to whisk until the sugar completely dissolves to ensure a light and fluffy meringue.

Assembling is where the magic happens. Slice each shortcake in half and spoon some strawberries and their juices onto the bottom half. Drizzle some lemon curd on top, then heap a dollop of meringue. Remember, presentation is key but don't be afraid to let it look a little messy - it adds to the charm! Place the top half of the shortcake on the meringue, and voila, your Lemon Meringue Strawberry Shortcakes are ready!