Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper and draw circles with a two-and-three-fourths-inch diameter. Set aside.

In a bowl, whisk egg whites with granulated sugar to form a stiff foam.

Sift the powdered sugar into the foam and fold gently to create a uniform, stable meringue.

Place a heaping tablespoon of meringue in the center of each circle on the prepared parchment.

Using the back of a spoon, flatten the meringue slightly and form a small dent in the center.

Bake about two hours and gently remove meringues from the parchment paper. Store in a sealed container at room temperature.

Using a double boiler, or a bowl placed over a saucepan of boiling water, cook the lemon juice, zest, eggs, and sugar about 10 minutes, until the mixture thickens. Let cool and store in the refrigerator until ready to serve.

Remove from heat and add the chocolate (if using) with an immersion blender.

Add butter or cold coconut oil and blend again.

Fill meringues with lemon cream, garnish with fresh fruit, and serve immediately.