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

In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and mix until the mixture resembles coarse crumbs.

Gradually stir in the heavy cream until a soft dough forms.

Turn the dough onto a floured surface and knead gently. Pat it into a 1-inch thick round. Use a round cutter to cut out circles and place them onto the prepared baking sheet.

Bake for 15-20 minutes until golden. Let them cool on a wire rack.

For the lemon curd, in a saucepan over medium heat, whisk together lemon juice, zest, sugar, and eggs until combined. Cook, stirring constantly until thickened, about 10 minutes. Remove from heat and stir in butter until melted. Let cool.

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

Assemble the shortcake by slicing the shortcakes in half. Spread lemon curd on the bottom half, add a layer of sliced strawberries, and top with the other half. Spread meringue on top.

Use a kitchen torch or the broiler to lightly brown the meringue if desired. Serve immediately or chill for a bit.