3 egg whites
1/8 tsp. cream of tartar
3/4 c. sugar
1 jar lemon curd

Line one large or two small cookie sheets with brown paper. Outline 12 ovals about 2"x4" on paper. Beat egg whites with cream of tartar in large bowl until foamy and double in volume. Sprinkle in sugar 1 tablespoon at a time, keeping mixer on high speed until sugar is dissolved completely. Keep beating until firm peaks form from beater blades (10 to 15 minutes from start to finish).

Spoon meringue into pastry bag and pipe into outline of ovals, or spoon meringue into outline building up sides with tip of spoon. Bake at 250 degrees for 30 minutes. Turn off heat and leave meringues in oven with door closed at least 1 hour or overnight. When cool, store in tightly covered container.

When ready to serve, place about 2 tablespoons of lemon curd into each meringue boat. Garnish with fresh fruit slices or berries.

Lemon Curd can be found in the grocery store by the jams and jellies or in the imported food aisle. Try Treasure Island.