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1
For meringue: Place a sheet of parchment paper on a baking sheet and draw six 3 1/2-inch circles on the paper.
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2
Turn the paper over and secure to the baking sheet with masking tape.
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3
Beat egg whites, salt, and lemon juice at high speed with a mixer until foamy; gradually add sugar 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
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4
Spoon meringue into a pastry bag fitted with a large round tip and pipe about 1 tablespoon meringue in center of each circle.
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5
Spread evenly to edges of circle using a spoon.
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6
Pipe more meringue around edges of the circles to create cups (sides should be about 2 inches high).
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7
Bake at 200F degrees for 1 1/2 hours.
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8
Turn oven off and leave meringues in oven at least 12 hours to dry; carefully remove meringue cups from paper.
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9
Lemon Cream Filling: Beat eggs at medium speed until thick and pale.
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10
Add sugar and lemon juice; beat well.
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11
Stir in the grated lemon rind.
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12
Transfer mixture into a 2-quart saucepan.
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13
Cook over medium low heat, stirring constantly, until mixture is thickened and reaches 160F Cool completely, then fold in whipped cream.
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14
When ready to serve, spoon the filling into the meringue cups.
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15
Garnish with berries and mint.
