Preheat your oven to 275°F (135°C) and prepare a baking sheet with parchment paper. Let 4 egg whites rest at room temperature for 30 minutes.

In a mixing bowl, combine the egg whites, vanilla extract, and cream of tartar. Beat on medium speed until soft peaks form, about 2-3 minutes.

Gradually add in the granulated sugar, one tablespoon at a time, and continue beating on high until glossy and stiff peaks form, about 8-10 minutes.

Using a spoon or piping bag, shape mounds of meringue into 3-inch cups on the baking sheet.

Bake the meringue cups for 45-50 minutes, until set and lightly golden, without opening the oven door during baking.

Turn off the oven and leave the cups inside for an additional hour to cool.

Once cooled, gently fill each cup with lemon curd.

Top each filled cup with a medley of fresh fruit for a colorful presentation.