In a saucepan combine 1/3 cup of the sugar and the cornstarch. Stir in the milk and ook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat to low.
Add egg yolks, one at a time, beating after each one. Simmer for one more minute. Remove from heat and add vanilla.
Cool custard and refrigerate until cold (at least one hour, but can sit in refrigerator until serving time).
To prepare meringue, in a saucepan, combine egg whites, remaining sugar (1/3 cup), water and cream of tartar, beating with portable beaters or a whisk. Cook over low heat until egg whites reach 160 degrees F but do not boil. Pour into bowl of electric mixer and continue beating until softr peaks form.
To serve: line dessert dishes with sliced kiwi, spoon custard over fruit and top with merinque.