For the Lemon Curd:

egg yolks

cup granulated sugar

tbsp lemon zest

cup lemon juice

tsp cornstarch

tbsp salted butter

For the Meringue:

egg whites

tsp cream of tartar

tbsp sugar

For the French Toast:

whole eggs (1 egg for 2 slices)

cup milk

tsp sugar

tsp cinnamon

Splash vanilla extract

tbsp unsalted butter

brioche or sourdough bread slices

For the Garnish:

fresh strawberries

Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4:

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.