In a heat-safe bowl, whisk together 4 whole eggs, 4 egg yolks, zest, and juice from 3 lemons until well combined. Stir in 1 ¼ cups of granulated sugar, 5 teaspoons of potato starch, and a pinch of salt. Place this bowl over a simmering pot of water to create a double boiler setup, cooking while stirring for 6–11 minutes until thickened. Once thick, remove from heat, stir in ½ cup of coconut oil or butter, strain, and chill in the refrigerator.

Preheat your oven to 275°F (135°C) and line two baking sheets with parchment paper. In a clean, dry bowl, combine the reserved egg whites with 1 cup of granulated sugar and a pinch of salt. Set the bowl over the simmering water (double boiler) until warm and the sugar dissolves, approximately 5 minutes. Remove from heat and transfer to a stand mixer; whisk until stiff peaks form, which takes about 6–8 minutes. Add in 1 ½ teaspoons of vanilla extract.

Once your meringue achieves stiff peaks, transfer it into a piping bag fitted with a large round tip. Carefully pipe the meringue into circular nests, creating a little wall around the edge for structural support. Aim for a height of about 1-inch on your baking sheets. Bake the nests in the preheated oven for 20–45 minutes, until they are golden and feel dry to the touch, ensuring they cool completely.

After your meringue nests have cooled, gently lift them off the parchment paper using a spatula. Fill each nest generously with the chilled lemon curd, ensuring it's evenly distributed. Garnish each lemon curd meringue nest with assorted seasonal fresh fruits. Serve immediately or refrigerate until ready to enjoy.