For the Lemon Curd:
cup granulated sugar
tbsp lemon zest
cup lemon juice
tbsp salted butter
For the Meringue:
tsp cream of tartar
For the French Toast:
whole eggs (1 egg for 2 slices)
Splash vanilla extract
tbsp unsalted butter
brioche or sourdough bread slices
For the Garnish:
Bring a medium saucepan filled halfway with water to a boil, then reduce the heat to a simmer. In a large bowl, whisk egg yolks, sugar, lemon zest, lemon juice, and cornstarch until frothy. Place the bowl over the saucepan to create a double boiler and whisk constantly until the curd starts to thicken. Once thick, remove from heat and set in the refrigerator to cool, placing a layer of cling wrap on the surface of the curd to prevent a skin from forming.
For the meringue, in a large glass or metal bowl, whip egg whites until foamy with a hand mixer. Add cream of tartar and sugar gradually and continue to whip until stiff peaks form.
For the French Toast, mix eggs, milk, cinnamon, sugar, and vanilla together. Dunk each slice of toast into the custard mixture. Melt butter in a skillet over medium heat, then cook french toast until browned on both sides.
Plate the french toast, drizzle with lemon curd, and top with dollops of meringue. Use a kitchen torch to toast the meringue. Add fresh strawberries and serve.