For the meringue

• 120 g egg whites (4 large egg whites)
• 240 g granulated sugar (1¼ cups)
• 2 ml lemon juice (½ teaspoon)

For the filling

• 350 g seedless guanábana pulp (1½ cups)
• 300 ml cold heavy whipping cream (1¼ cups)
• 100 g sweetened condensed milk (⅓ cup)
• 30 g powdered sugar (¼ cup)