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PREPARE LEMON-CURD:.
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From lemons, grate 1 tablespoon peel and squeeze 1/2 cup juice.
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In 2-quart saucepan, with wire whisk, mix cornstarch, lemon peel, and lemon juice until smooth.
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Add butter and 3/4 cup sugar; heat to boiling over medium heat.
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Boil 1 minute, stirring constantly.
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In small bowl, beat egg yolks slightly.
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Into yolks, beat small amount of hot lemon mixture; pour egg mixture back into lemon mixture in saucepan, beating rapidly to prevent lumping.
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Reduce heat to low; cook, stirring constantly, until mixture is thick, about 5 minutes.
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Pour lemon curd into medium bowl; cover surface with plastic wrap and refrigerate at least 3 hours or until well chilled.
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(Lemon curd can be refrigerated up to 3 days.
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).
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PREPARE MERINGUE NESTS:.
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Preheat oven to 225 degrees F.
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Line large cookie sheet with foil or cooking parchment.
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(I have found that using parchment paper is better).
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In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.
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Sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks.
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Spoon meringue into 6 mounds on cookie sheet.
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With back of spoon, form a well in center of each mound to create a nest.
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Bake nests 2 1/2 hours.
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Turn off oven and let nests remain in oven 1 hour to dry out.
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Cool nests on cookie sheet on wire rack.
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If not using right away, store in airtight containers.
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Just before serving, in small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form.
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Gently fold whipped cream into lemon curd.
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In medium bowl, toss strawberries with preserves.
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Spoon lemon-curd mixture into meringue nests.
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Top with strawberry mixture.
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Garnish with mint.
