-
1
Pre-heat oven to 300 degrees F (150 degrees C).
-
2
Line a baking sheet with parchment paper.
-
3
Draw a 9 inch circle on the parchment paper.
-
4
In a large bowl, beat egg whites until stiff but not dry.
-
5
Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition.
-
6
Beat until thick and glossy.
-
7
Overbeaten egg whites lose volume and deflate when folded into other ingredients.
-
8
Be absolutely sure not a particle of grease or egg yolk gets into the whites.
-
9
Gently fold in vanilla extract, lemon juice and cornstarch.
-
10
Spoon mixture inside the circle drawn on the parchment paper.
-
11
Working from the center, spread mixture toward the outside edge, building edge slightly.
-
12
This should leave a slight depression in the center.
-
13
Bake for 1 hour; cool on a wire rack.
-
14
Let cool completely before next phase.
-
15
Remove the paper, and place meringue on a flat serving plate.
-
16
Place the cream, sugar, and vanilla in bowl of a stand mixer fitted with a whisk attachment; beat on medium-high speed until soft peaks form, about 1 1/2 to 2 minutes.
-
17
Gently fold lemon curd into whipped cream.
-
18
Pile center of the meringue with whipped cream.
-
19
Top whipped cream with kiwifruit slices OR fruit of your choice.
