Heat oven to 275°F. Line cookie sheet with cooking parchment paper. In large bowl, beat egg whites and 1 teaspoon lemon juice with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 3/4 cup sugar, 1 tablespoon at a time, until stiff glossy peaks form and sugar is almost dissolved. Spread two-thirds of meringue into 10-inch round on cookie sheet. Using remaining 1/3 of meringue, spoon or pipe dollops around edge of round to form shell.
Bake 30 minutes. DO NOT OPEN OVEN. Turn oven off; let meringue shell stand in oven with door closed 1 hour. Remove meringue shell from oven; cool completely, about 30 minutes.
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in 1 cup sugar, 1/3 cup lemon juice and the egg yolks. Heat to boiling. Boil 2 minutes, stirring constantly. Stir in 2 teaspoons lemon peel. Cool 15 minutes. Cover top surface with waxed paper; refrigerate until thoroughly chilled, about 1 hour.
With rubber spatula, fold whipped cream into cooled lemon mixture. Carefully remove meringue shell from paper; place on serving plate. Spoon filling evenly into meringue shell. Refrigerate until set, 4 to 6 hours. Before serving, garnish with kiwifruit, orange sections and additional whipped cream; sprinkle with additional lemon peel.