Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
In a large bowl, beat egg whites until the peaks are stiff enough to hold an egg. Gradually add in the sugar 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in 1 teaspoon vanilla extract, lemon juice, and cornstarch.
Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. You want to leave a slight depression in the center.
Bake for 1 hour 30 minutes, then cool for 15 minutes.
In a small bowl, beat heavy cream and a teaspoon vanilla and a tablespoon sugar until stiff peaks form and set aside. Remove the paper, and place meringue on a flat serving plate. Right before serving, fill the center of the meringue with whipped cream, and top with sliced kiwi or other berries.
