Meringue nests with lemon curd and fruits

Heat oven to 110 degrees F. Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar one tbsp at a time, incorporating completely before adding the next.Whisk until all the sugars has been added and the whites are glossy.

Place parchment on a large baking sheet. Pencil circles according to the size you want. Spoon the meringue into a piping bag fitted with a plain or nozzle and pipe concentric rounds to fit each drawn circle piping two or more rings around the edge to form a nest.

It will make 14 nests of 6 cm. Make little kisses or lady fingers with the left over meringue. Bake for 2 hours until they are crisp and lift off the paper easily. Leave to cool completely.
Lemon curd:
While the meringues are in the oven. Make lemon curd out of the yolks. Heat water in a big sauce pan. Pour lemon juice in a small saucepan that can go on the boiling water. Whisk in egg yolks. Keep whisking.Gradually whisk in sugar and then butter.Cook until thick enough to coat the back of the spoon. you can also cook this in a heavy bottomed saucepan over direct heat. But don't let the mixture boil. It should be in simmering stage. The curd will thicken more as it cools.
To assemble:
Cut the fruits what ever size you want. Divide the lemon curd evenly in 14 meringue nests. Top it with cut fruit.