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For Meringue Layers:
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Preheat oven to 275u00b0F.
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Line 2 baking sheets with kitchen parchment cut to fit.
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On each of the pieces of parchment, draw 2 (8-inch) circles using a cake pan as a guide.
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Turn the parchment over with drawing face down on the pan.
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You should be able to still see the circles. Set aside.
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In a mixing bowl, beat together egg whites, salt, and cream of tartar with an electric mixer on high speed until soft peaks are formed.
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Still beating on high speed, gradually add sugar and strawberry extract until the whites form stiff, but not dry, peaks.
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Divide the meringue among the 4 circles drawn on the parchment.
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Using a rubber spatula, spread meringue to the edges of the circles.
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Bake in oven for 50 minutes.
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When meringues are done baking, turn off the oven leaving the meringues inside to dry.
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For Lemon Filling:
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In a medium mixing bowl, whisk to combine nonfat milk, lemon pudding mix, and lemon zest.
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Whisk continually for 2 minutes until filling mixture starts to thicken.
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Cover with plastic wrap and refrigerate for at least 1 hour.
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For Strawberry Filling:
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In another medium mixing bowl, gently fold sliced strawberries into 1/2 container of whipped topping.
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Cover with plastic wrap and refrigerate until ready to assemble dacquoise.
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ASSEMBLY:
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For best results, assemble dacquoise RIGHT BEFORE SERVING.
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Place 1 meringue circle on a cake plate.
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Evenly spread half of the lemon filling.
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Top with another meringue circle and spread with strawberry mixture.
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Repeat with another meringue circle and lemon filling.
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Place final meringue circle and top with remaining whipped topping.
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Garnish with mint sprig and fresh strawberries.
