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For the strawberry compote:
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Combine the water and cornstarch together in a small bowl. Then add that and all of the other compote ingredients to a saucepan over medium heat. Heat, stirring frequently, for 5-7 minutes. The strawberries will break down slightly, form a sauce, and thicken. Mixture will become very fragrant. Once thick, remove from heat and set aside to cool.
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For the meringue:
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Preheat oven to 275 F. Line a large cookie sheet with parchment paper (may require two cookie sheets).
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Blend the sugar and cornstarch together in a small bowl. Set aside.
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In a separate bowl, whip the egg whites with the cream of tartar using a mixer on medium speed until soft peaks form (about 3 minutes). Increase the speed to medium-high, then slowly add the cornstarch/sugar combo to the egg whites. Whip until the mixture is stiff, but not dried out. Gently fold in the vanilla and lemon juice.
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Spoon individual portions onto the parchment paper. The meringues should be circular, about 3-4 inches in diameter. Be sure to place the meringues several inches apart. Use the back of a spoon to make an indentation in the center of each meringue (this will later be filled with cream and fruit).
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Reduce your oven temperature to 250 F and put the pan into the oven. Bake the meringues for 45-60 minutes. Check for done-ness at 30 minutes, as ovens vary and this is a delicate dessert you do not wish to over-bake. If the meringues are browning too quickly, reduce oven temperature a bit further.
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The meringues are done when the outside is lightly brown and they lift easily from the parchment paper. When done remove from oven and set on a rack.
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For the whipped cream:
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In a medium sized bowl using a mixer, whisk together the heavy cream and sugar until soft peaks form. Do not over-whip.
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To serve:
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Place a meringue on a plate. Fill the indentation with a bit of whipped cream. Top with fresh fruit of your choosing (blueberries, raspberries, blackberries, kiwi slices, etc), then add a generous drizzle of the strawberry compote. Top with another dollop of whipped cream if desired.
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Leftovers:
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Store the meringue covered, at room temperature. These will only keep for a few days. The whipped cream must be used within a few hours. Refrigerate the strawberry compote up to a week.
