Whisk together the cornstarch and sugar in a bowl. Preheat your oven to 275 degrees.

In the bowl of the mixer, add a pinch of salt to the room temperature egg whites. Start the mixer slowly.

When the eggs start to get some volume, slowly add the sugar.

I put my vinegar and vanilla together in a cup and slowly pour it in.

The eggs are done when they are glossy and bright white.

On a piece of parchment paper, use something round for a stencil. Use a pencil and trace around the object. Turn the paper over. (This is very important as you do not want to put the meringue on graphite. Not yummy.)

Spoon the meringue onto your guide. I try to keep mine uniform, but the beauty of this dessert is its imperfection. The meringue is going to crack. The tops will fall. I do like to pile mine pretty high with meringue. I want a nice firm base for the rest of the delicious things that are going on it to sit on.

Put the meringues into the oven and turn the heat down to 225 degrees. You want them to dry out, but not change color, 1 hour.

This is the baked meringue. My favorite way to eat a Pavlova is with freshly whipped cream and berries. But this lemon filling took it over the top. It counteracted the sweetness from the meringue and gave this dessert a new dimension. I cannot wait to make it again.