Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking mats.
Place the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whip attachment. Beat on medium speed until the egg whites get foamy. With the mixer running, gradually add half the sugar. Turn the mixer off, add the vanilla, turn the mixer to high speed and beat until the mixture begins to form very soft peaks. Gradually add the remaining sugar. Continue to beat on high speed until the mixture forms glossy, stiff peaks.
Spoon or pipe tablespoonfuls of the mixture onto the prepared baking sheets about 1 inch apart. (The meringues do not need to be pretty as they are going to be crushed up.) Place in the preheated oven, close the oven door, and turn off the heat. Let sit in the oven undisturbed at least 8 hours or overnight. The cookies should be crisp and dry.
Whip the cream with the powdered sugar. Place the lemon curd in a mixing bowl and whisk it to lighten it up. Add ¼ of the whipped cream to the lemon curd and whisk. Fold in the remaining cream.
Crumble the meringues roughly so that you have some larger pieces for texture plus some finer pieces.
To assemble start with a layer of the lemon whipped cream, top with some crumbled meringues and then some berries. Repeat the layers.
Can be eaten immediately or chill for a few hours until ready to serve.