Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9-inch circle on the parchment. An easy way to do this is to draw around the outside of a 9-inch pan with a pencil.
1. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
2. Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
3. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
4. In a large bowl, combine the cream and half a cup of confectioner’s sugar, and whip until thickened. Decorate with fruit of your choice; sliced strawberries, kiwi fruit, and passion fruit pulp are what KO uses.