Peel and halve the kiwis – you should have about three cups.
Place two cups of the kiwi pieces in a medium heavy-bottomed saucepan and reserve the remaining one cup for later.
Add the sugar and lemon juice to the pan and heat over medium-high heat. Stir until the sugar dissolves and the mixture comes to a boil.
Reduce heat for 10 minutes until the mixture has thickened and the fruits have softened, stirring from time to time to ensure even cooking.
Turn off the heat and mash the mixture with a back of a fork or a potato masher, then transfer to a bowl to cool to room temperature.
Take the kiwi pieces that you set aside and puree in a food processor.
Add to the kiwi puree to the compote and stir well. Use the compote right away, or refrigerate for up to 7 days.
Whisk the cream into a thick consistency.
Fill the meringue bases with cream and then spoon the kiwi compote on top of the meringues and cream.
Serve and enjoy!