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1. Preheat the oven to 250°F. With a pastry brush, spread the butter over the bottom and sides of an 8-inch false-bottomed cake pan. Tipping the pan from side to side, sprinkle in the flour evenly. Then invert the pan and rap it gently on a table to remove the excess flour.
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2. With a wire whisk or rotary or electric beater, beat the egg whites and salt until they are frothy. Beating constantly sprinkles in the sugar ¼ cup at a time. Add the lemon juice and vanilla and continue to beat until the meringue is stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl.
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3. Transfer the meringue to the prepared cake pan, spreading it out and smoothing the top with a rubber spatula. Bake in the middle of the oven for 15 minutes. Turn off the heat and let the meringue dry undisturbed in the oven for 1 hour longer.
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4. Loosen the sides of the meringue from the pan with a long metal spatula. Set the pan on a large jar or can and slip down the outside rim. Let the meringue cool completely, and then run the spatula under it to make sure it is not stuck to the bottom of the pan. Carefully slide the meringue off onto a serving plate.
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5. Just before serving, whip the cream until stiff. Spread about 1 cup of the whipped cream smoothly over the meringue with a spatula and pipe the remaining cream through a pastry bag fitted with a decorative tip in any design you desire.
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6. If you have no pastry bag, spread the cream over the meringue with a spatula and lift it up in decorative swirls and peaks as fancily as you can. Arrange the kiwis or other fruit attractively in a ring around the edge of the cake and serve at once.
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