Combine the strawberry with the lemon juice and icing sugar in a bowl. Set aside to marinate for 20 minutes.
In the meantime, prepare the basil oil. Bring to simmer a saucepan with water and a bowl of iced water to stop the cooking process once blanched.
Dip for 8-10 seconds the basil leaves and remove immediately into the ice water. Stir to cool quickly and transfer on a clean towel or kitchen paper. Pat to remove as much water as possible. This will help the oil give a better texture later.
Transfer the basil leaves to a jug and add the oil. Using a handheld blender, Blend for a minute or so until smooth and pour the flavoured oil through a second towel, muslin cloth (or a damp sturdy kitchen paper ) set over a small container. Keep the oil on the side until needed.
Then, prepare the raspberry coulis. Place the raspberries in a jug and again using the handheld blender, pulse for a few seconds until a pureed mixture. Check the acidity and sweetness by adding some lemon juice and sugar if needed. Pass the puree through a fine sieve to remove the seeds and keep the coulis in a small container ready to use.
Now, prepare the Eton mess, in a large bowl, and crush the meringues into bite-size pieces. Add the cream, and strawberries and stir very gently to fold the mixture enough to be mostly combined. Add a little of raspberry coulis and basil oil and stir once more to swirl the flavours around.
Transfer into a serving bowl and decorate with some extra basil oil , raspberry coulis and lemon zest confit if desired. Keep refrigerated until needed and Enjoy within a day.