Preheat the oven to 225 °F.

Line two large baking sheets with parchment paper.

Cut a 3-inch circle from paper as a guide, and trace it out six times between the parment paper on both baking sheets. This will serve as your guide when you pipe the meringue into form.

Beat the egg whites until they are foamy. Add the salt as you continue to stiar.

Continue to beat as you add the sugar little by little.

Beat until the eggs whites form stiff peaks, and the texture is smooth (i.e. the sugar has completely dissolved).

Transfer the egg whites to your pastry bag very carefully. If you are cutting a bag as a substitute, the texture will depend on the hole you create. If you have a pastry bag, choose a circular or star tip.

Create the cups by beginning with a circle at the center of each small circle you've drawn on the parchment paper.

Pipe two open circles on top of the base you've created to make the cups.

Bake in the oven for 1 1/2 hours, until solid.

Turn off the oven, and let them cool inside for 30 minutes or so.

Peel from the parchment paper, and they're ready to use.

Add water to a large pot until it’s about a third full. Set another smaller pot, or a heatproof bowl, into the first pot, creating a double boiler.

Melt the butter in the top of the double boiler.

Add the Meyer lemon zest and juice, and sugar, stirring as you do.

Using a whisk, beat in the egg yolks until the sauce thickens. Do not allow it to boil.

Stir constantly as it cooks for about 10 minutes, until thickened.

Let the Meyer lemon curd cool for at least 10 minutes.

Divide, and spoon into the meringue shells.

Garnish with berries and mint leaves.