Preheat the oven to 400°F (200°C). Line the baking sheet with parchment paper.

In a mixing bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in the milk and vanilla extract until just combined. Do not overmix.

Turn the dough onto a floured surface and gently knead a few times. Roll out into a 1-inch thick circle and cut into rounds using a biscuit cutter or glass.

Place the shortcake rounds on the prepared baking sheet and bake for 15-20 minutes until golden. Remove from the oven and let cool.

For the lemon curd, whisk together the eggs and sugar in a heatproof bowl. Stir in the lemon juice and butter. Place the bowl over a simmering pot of water (double boiler). Stir constantly for about 10-15 minutes until the mixture thickens. Remove from heat and add lemon zest. Let cool.

For the meringue, in a clean mixing bowl, beat the egg whites and cream of tartar on high until soft peaks form. Gradually add sugar and continue to beat until stiff peaks form.

To assemble, slice the shortcakes in half horizontally. Spread a layer of lemon curd on the bottom half, then add sliced strawberries. Top with the other half of the shortcake.

Spread meringue on top of the stacked shortcake and use a spatula to create peaks.

Bake the assembled shortcake in the oven at 350°F (175°C) for 5-7 minutes until the meringue is lightly golden. Let cool before serving.