Preheat oven to 225. Line two baking sheets with parchment paper or a Silpat baking mat.
Place the egg whites in the scrupulously clean bowl of a standing mixer fitted with the whisk attachment. Add the cream of tartar and vanilla extract.
Turn the mixer to high and begin beating the egg whites.
Gradually add the sugar, a tablespoon at a time, and continue beating the egg whites until the meringues can hold stiff peaks.
Transfer the meringue to a pastry bag fitted with a large tip or a gallon-sized Ziploc bag. (If using a Ziploc bag, squeeze meringue into one corner and snip off the tip with scissors.)
Pipe out an Oreo-sized circle onto one of the baking sheets. Then pipe around the edge of the circle three times until you have made a small cup. (The meringue won't change shape in the oven so what you see is what you will get.)
Pipe out the remaining meringue -- this amount should make about three dozen cookies -- and bake for two hours.
Cool meringues on a wire rack. Meringues may be made in advance and stored for several days.
To make the dessert, fill each meringues with about ½ tsp of lemon curd. Top with a hulled, sliced strawberry.
Serve cookies shortly after filling.
Notes
Makes about 3 dozen meringue shells
Recipe by West of the Loop at https://www.westoftheloop.com/2014/04/21/meringue-bites-lemon-curd-berries/