In a large mixing bowl let egg whites stand at room temperature for 30 minutes. Meanwhile, line a baking sheet with parchment paper or foil. Using a pencil, draw eight 3-inch circles on parchment paper or foil. Turn paper upside down on baking sheet; set aside.
For meringue, add lemon juice and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating on high speed about 7 minutes or until very stiff peaks form (tips stand straight) and sugar is nearly dissolved.
For shells, use the back of a large spoon to spread the meringue over circles on parchment paper, building up sides to form shells.
Bake in a 300 degree F oven for 30 minutes. Turn off oven. Let meringues dry in oven, with door closed, for at least 1 hour. Remove from paper. If desired, store in an airtight container in a cool, dry place for up to 1 week.
Just before serving, spoon 1 tablespoon of the lemon curd into each meringue shell. Place a few berries on lemon curd. Makes 8 servings.