Make meringue shell: Preheat oven to 300°F. Spray a 9-inch pie plate with cooking spray. Pulse freeze-dried strawberries in a food processor until ground to a fine dust, 6 to 7 times. Pass through a fine mesh sieve and discard the seeds. Set aside (you should have about 3 tablespoons).

Whisk eggs whites with an electric mixer on high speed until foamy, about 1 minute. Sprinkle in cream of tartar and salt and whisk until soft peaks form, 1 to 2 minutes. Gradually whisk in sugar. Whisk until meringue is glossy and stiff peaks form, 1 to 2 minutes. Add powdered strawberries and whisk until fully incorporated and the meringue is pale pink, about 1 minute.

Transfer to prepared pie plate. Using an offset spatula, spread over the bottom and up the sides of the plate to resemble a pie shell. Bake, until cooked through and lightly browned around the sides, 47 to 50 minutes. Cool completely on a wire rack.

Make lemon filling and whipped cream: Increase oven temperature to 350°F. Whisk together egg yolks, sweetened condensed milk, and lemon zest and juice in a bowl. Gradually whisk in vanilla until combined. Pour into cooled shell. Bake, until mostly set but jiggles slightly if shaken, 17 to 20 minutes. Cool completely on a wire rack.

Whisk cream with an electric mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Top pie with whipped cream. Chill at least 6 hours and up to overnight.

Macerate strawberries and assemble: About 1 hour before serving, stir together strawberries, sugar, and lemon zest and juice in a bowl. Top pie with some of the berries and garnish with more lemon zest. Serve immediately with remaining berries alongside.