• Preheat oven to 150°C (300°F)

Meringue bottom

• Separate the egg whites to a bowl and whisk with a hand mixer until it is so stiff that nothing will fall out if you turn the bowl upside down
• Add the sugar and whisk until batter is glossy and you can form peaks
• Add corn starch and vinegar and whisk it together
• Prepare a baking sheet with parchment paper and place the batter in the middle
• Use a spatula to form a round disc the size of a big plate (your serving plate). Make the sides slightly higher than the center
• Bake in the oven for 1 hour, then turn it off and prop door open slightly with a wooden spoon and let it cool slowly (preferably over night)
• PS: it will probably crack but it will taste just as good anyway :)

Lemon curd

• Bring water to a simmer in a big pot (need to fit a smaller pot in it)
• Lightly whisk the eggs in a small pot
• Wash the lemons and zest them over the small pot
• Add the lemon juice and sugar
• Soften the butter before adding it to the pot. Whisk it all together before lower the small pot into the hot water of the big pot
• Let it simmer until the lemon curd has thickened, the nremove from heat and let it cool down

Assembly

• Place the meringue bottom on the serving platter
• Add the lemon curd as a layer on top
• If you want whipped cream on it then add it now
• Add the strawberries and finish with some powdered sugar