Lemon Meringue Strawberry Shortcake: A Heavenly Dessert Fusion

This isn’t just any dessert – it’s a celebration of summer’s finest flavors in every bite. The buttery biscuit provides the perfect foundation, while the bright lemon curd adds a tangy contrast to the sweet strawberries. The crowning glory is the light-as-air meringue that brings a delicate sweetness and marshmallowy texture.

What makes this recipe truly special is how it transforms two classic desserts into something entirely new. The lemon curd and meringue elements from a traditional lemon meringue pie add depth and complexity to the simple joy of strawberry shortcake, creating a dessert that’s both familiar and excitingly different.

Start with the lemon curd as it needs time to set. In a heatproof bowl, whisk together the egg yolks, sugar, lemon zest, and lemon juice until well combined. Place the bowl over a pot of simmering water (double boiler method), making sure the bowl doesn’t touch the water.

Stir constantly with a wooden spoon or silicone spatula until the mixture thickens enough to coat the back of a spoon, about 10-15 minutes. Remove from heat and stir in the butter pieces until melted and incorporated. Strain through a fine-mesh sieve to remove any zest or cooked egg bits.

Transfer to a container, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 2 hours or overnight.

About an hour before serving, combine the sliced strawberries with 1 tablespoon of sugar and lemon zest in a bowl. Gently toss to coat all the berries. Let them rest at room temperature, stirring occasionally. This process, called maceration, draws out the natural juices and intensifies the strawberry flavor.

The longer the strawberries macerate, the more juice they’ll release, creating a delicious syrup that will soak into the biscuits. For the best flavor, aim for at least 30 minutes but no more than 2 hours of maceration time.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter or two knives, cut the cold butter into the dry ingredients until you have a mixture resembling coarse crumbs with some larger butter pieces (about the size of small peas).

Pour in the cold buttermilk or kefir and stir with a rubber spatula just until the dough comes together. Be careful not to overmix – the dough should be shaggy and not completely smooth. Turn the dough onto a lightly floured surface and gently pat it to about 1-inch thickness.

Using a 2½-inch biscuit cutter, cut out rounds without twisting the cutter (twisting seals the edges and prevents proper rising). Place the biscuits close together on the prepared baking sheet – this helps them rise higher. Bake for 12-15 minutes until the tops are golden brown.

In a clean, grease-free bowl, combine the egg whites and sugar. Place the bowl over a pot of simmering water (double boiler method again), making sure the bottom doesn’t touch the water. Whisk constantly until the sugar dissolves completely and the mixture is warm to the touch, about 3-4 minutes.

Remove from heat and add the vanilla extract. Using an electric mixer or stand mixer with the whisk attachment, beat on medium-high speed until stiff, glossy peaks form and the meringue has cooled, about 5-7 minutes. The meringue is ready when you can turn the bowl upside down and nothing falls out.

For the Biscuits:

• Keep all ingredients cold for flaky biscuits. You can even chill the flour!
• Don’t overwork the dough – mix just until combined for tender results.
• Place biscuits close together on the baking sheet to help them rise higher.
• For extra richness, brush the tops with melted butter before baking.

For the Lemon Curd:

• Cook the curd slowly over medium-low heat to prevent the eggs from scrambling.
• Strain the finished curd for the smoothest texture.
• Make the curd a day ahead to allow plenty of time for it to set.
• For extra lemon flavor, add a drop of lemon oil or extract.

For the Meringue:

• Ensure your bowl and beaters are completely free of grease or fat.
• Beat until stiff peaks form – the meringue should hold its shape when the beater is lifted.
• Add a pinch of cream of tartar for more stable meringue.
• Toast the meringue with a kitchen torch for a beautiful finish and subtle caramelized flavor.

For the Strawberries:

• Choose ripe, fragrant strawberries for the best flavor.
• Don’t skip the maceration step – it significantly enhances the strawberry flavor.
• Add a splash of balsamic vinegar to the strawberries for a gourmet twist.
• Reserve some fresh strawberry slices for garnish.

While lemon meringue strawberry shortcake is best enjoyed fresh, you can prepare components ahead of time to make assembly quick and easy when you’re ready to serve.

Make-Ahead Components:

• Lemon Curd: Can be made up to 1 week ahead and stored in an airtight container in the refrigerator.
• Biscuits: Can be baked 1 day ahead and stored in an airtight container at room temperature.
• Meringue: Best made fresh, but can be prepared a few hours ahead and kept at room temperature.
• Strawberries: Can be sliced and macerated up to 2 hours before serving.

For the best experience, assemble the shortcakes just before serving. Once assembled, they should be enjoyed within 1-2 hours as the biscuits will begin to soften from the moisture in the fillings.