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1
Position a rack in the middle of the oven and preheat oven to 225f degrees.
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2
Trace a 9 inch circle on a sheet of parachment paper.
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3
Place the paper on a baking sheet.
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4
Beat the egg whites with an electric mixer on medium speed in a large bowl until foamy.
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5
Increase the speed to medium high and add the cream of tartar and salt, and beat just until the egg whites form soft peaks.
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6
Add the granulated sugar, about 2 tablespoons at a time, and continue beating just until stiff peaks are formed.
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7
Spoon the meringue into a pastry bag fitted with a large star tip.
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8
Starting at the outside edge of the circle traced on the partachment paper, pipe the meringue into a spiral to fill the circle.
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9
Holding the pastry bag upright and starting at the outer edge of the meringue, pipe 1 tier of rosettes along the edge to make a rim, then pipe a second tier or rosettes on the shoulders of the first tier.
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10
Or, if you don't have a pastry bag, spoon the meringue in circle scooping the sides upward to form a rim.
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11
Bake for 1 hour, or until the meringue is dry to touch.
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12
Turn off the oven and leave the meringue in the oven for 2 hours.
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13
Peel off the paper.
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14
Store the meringue, tightly wrapped, if not using immediately.
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15
Just before serving, beat the cream with an electric mixer on high speed in a large bowl just until stiff peaks form.
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16
Beat in the lemon curd just until combined well.
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17
Spoon the lemon filling into the meringue shell, arrange the berries on top and lightly sift confectioners' sugar over the berries.
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18
Serve immediately.
