Preheat oven to 150 degrees C. Line a baking tray with baking paper. Draw a 23cm circle on the paper. An easy way to do this is to draw around the outside of a 23cm cake tin with a pencil.
In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to beat. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornflour; lightly fold into meringue with lemon juice.
Spread a layer of meringue to fit circle on baking paper, approximately .5cm thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
Bake at 150 degrees C for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool the meringue should be hard on the outside, and slightly moist on the inside.
In a large bowl, combine the cream and half a cup of icing sugar and whip until thickened. Decorate with fruit of your choice; strawberries are excellent.