1. Preheat oven to 350 degrees. Using a 9-inch round plate or bowl, use a pencil to trace a round circle on one side of a large piece of parchment paper. Place the paper, pencil side down, on a baking sheet and set aside.
2. In the clean and dry bowl of a stand mixer, fitted with the whisk attachment, whisk together the egg whites, cream of tartar and salt. Whisk on low speed for about one minute, or until the mixture becomes foamy/frothy. 
3. Once the egg whites become frothy, slowly add the sugar, one spoonful at a time. This is necessary so that each addition of sugar has time to dissolve before adding more. Once all of the sugar is incorporated, stop the mixer and scrape down the sides of the bowl. Start the mixer again on medium los speed and add in the vanilla. 
4. Whisk the mixture on medium high until the egg whites are very stiff. They should have tall glossy peaks that stand on their own without falling over.  Remove the whisk attachment, and remove the bowl from the mixer. Sprinkle or sift the cornstarch over the egg whites. Use a spatula to gently fold the cornstarch into the egg whites.  
5. Spoon large mounds of the meringue onto the drawn circle on the parchment paper. I like to use a large 1/2 cup cookie scoop, but you can use a large spoon or spatula. Using an offset spatula, spread the meringue to the edges of the circle. Then use the spatula to make an indentation several inches in diameter on the top.  Use the back of a spatula to make vertical swoops up the sides of the meringue, or you can choose to leave it plain. 
6. Place the meringue into the preheated oven. Immediately reduce the oven temperature to 200 degrees. Bake the meringue for 1 1/2 hours, or until the meringue is dry and crispy on the outside. If you lightly thump it with your finger it should feel hard. The meringue will have a slight color to it. 
7. If serving the same day: Turn the oven off and allow the meringue to cool in the oven for one hour. Then crack the door open with a wooden spoon and cool for an additional hour.  If serving the following day: Turn oven off, leave the door closed, and leave the meringue in the oven until the following day. The longer the meringue stays in the oven, the less chance it has of cracking. I prefer to make it in the evening and leave it in the oven overnight. That way the of the work is done the next day.

WHIPPED CREAM

1. Add the cold whipping cream, vanilla and powdered sugar to the bowl of a stand mixer fitted with the whisk attachment. Whisk on low speed until everything is combined and the mixture begins to slightly thicken. (Otherwise, it will splatter all over your counter.) Increase to high, and whisk until medium peaks form. 
2. Carefully peel the cooled meringue from the parchment paper and transfer it to a dessert plate or stand. Top the meringue first with the the lemon curd, followed by the whipped cream, then fruit. Finally, dust the top with powdered sugar.