MERINGUE:

4 egg-whites
1/4 tsp. salt
1 c. sugar
1 tsp. (each) vanilla, lemon juice
1/2 tsp. cornstarch

FILLING:

1 c. heavy cream
1 tbsp. sugar
1/2 tsp. vanilla

TOPPING:

Sliced fresh strawberries, kiwis, blueberries or sliced canned peaches (drained). Preheat oven to 325 degrees. Line a baking sheet with foil; grease and lightly flour the foil. Beat egg-whites and salt until soft peaks form; beat in sugar gradually until stiff peaks form. Slowly beat in vanilla, lemon juice and cornstarch. With a spatula, spread the meringue into an 8 inch circle on baking sheet; make a 5 to 6 inch well in center, building up sides but making sure bottom is not too thin. Bake about 45 minutes or until outer shell is very lightly browned; move it to a wire rack and cool completely; gently remove foil and place on serving plate. Beat cream with sugar and vanilla until stiff peaks form; spoon into pie shell; arrange fruit on top of cream; cut in pie wedges to serve.