| | FOR THE MERINGUE LAYERS |
| 4 | lg | Egg whites |
| 1 | c | Granulated sugar |
| | FOR THE LEMON FILLING |
| 1 | ts | Unflavored gelatin |
| 2 | tb | Cold water |
| 1/2 | c | Fresh lemon juice |
| 2/3 | c | Granulated sugar |
| 3 | lg | Egg yolks |
| 2 1/2 | ts | Freshly grated lemon zest |
| 1/2 | c | Well-chilled heavy cream |
| | FOR THE STRAWBERRY FILLING |
| 1 1/2 | ts | Unflavored gelatin |
| 2 | tb | Cold water |
| 1 1/2 | c | Sliced strawberries |
| 1/3 | c | Strawberry preserves |
| 2 | tb | Granulated sugar |
| 3 | lg | Egg yolks |
| 1/2 | c | Well-chilled heavy cream |
| | FOR THE FROSTING |
| 1 1/2 | ts | Unflavored gelatin |
| 3 | tb | Cold water |
| 1 1/4 | c | Will-chilled heavy cream |
| 1/3 | c | Sour cream |
| 2 | tb | Confectioners' sugar |
| | Strawberries for garnish if desired |
