For The Meringue For The Lemon Berry Filling

For The Meringue Shell

1. Preheat your oven to 135°C with a rack in the centre position. Line a sheet pan with parchment paper. Trace a 8-inch diameter circle on the parchment paper with a pencil. Flip the parchment paper over, so that the pencil side is facing down.
2. Place the egg whites and salt in the bowl of a stand mixer, fitted with a whisk attachment. Whisk over medium speed until the egg whites until soft peaks form, about 3 minutes. Increase the speed to high. Slowly add the sugar, sprinkling it one tablespoon at a time, and continue beating for roughly 3 minutes. Scrape the bottom of the bowl with spatula and continue to whisk over high speed until the meringue mixture reaches stiff peaks and is glossy, an additional 3 to 5 additional minutes.
3. Add the vanilla extract, cornstarch, and lemon juice, and whisk at high speed for an additional minute until well combined. Fold with a spatula to ensure that all the ingredients are incorporated well.
4. Using a spatula, gently transfer the meringue to the center of the circle on the parchment-lined sheet pan. Using a small offset spatula or knife, smooth the meringue into a thick disk using the edges of the circle as a rough guide. Use the offset spatula to create a slight dip in the center to hold the cream and berries. The meringue should be roughly about 2½ to 3 inches tall.
5. Bake the meringue until crisp, pale in color, and dry to touch, roughly 1 hour and 15 minutes. If the meringue is not crisp or dry to touch, bake it for an additional 10 to 15 minutes. Turn off the oven and use a heat-proof utensil to prop open the oven door. Allow the meringue to cool completely in the oven, about 1 to 1½ hours. It should be crisp, dry to touch, and have a slightly cracked appearance once cooled.

For The Lemon Berry Filling

1. Just before serving, place the chilled whipping cream in a clean bowl of a stand mixer, fitted with a whisk attachment – or alternatively, use a hand-held mixer. Beat the cream, starting at a low speed and gradually increasing to high, until it reaches soft peaks. Using a spatula, fold in the lemon curd, lemon zest, and lemon juice.

For The Assembly

1. Transfer the meringue shell to a flat serving platter. Top the meringue with the lemon curd cream, followed by the mixed berries, and dust with powdered sugar, if using.
2. Serve in large scoops.