1-Start by preheating your oven to 320°F (160°C) and tracing an 8-inch cake pan on parchment paper to form a 20-inch circle on a rimmed baking sheet. This step sets the stage for a beautifully shaped meringue that’s crisp on the outside and soft inside.

2-Whisk the 4 egg whites until they become frothy, then add a pinch of kosher salt and gradually mix in 1 cup (200 g) granulated sugar until soft peaks form. Next, blend in 1 teaspoon pure vanilla extract and 2 teaspoons (7 g) cornstarch, beating everything to stiff peaks for that perfect texture. Spread the meringue within the traced circle on the parchment, making sure to create an indent in the center so the edges rise higher, and stick it to the parchment corners for stability.

3-Bake the meringue for 75 minutes, then turn off the oven and let it cool inside for 3-4 hours or overnight to avoid cracks.

4-For the lemon butter curd, heat 2 inches of water in a small saucepan to medium and reduce to low heat. In a heatproof bowl over the saucepan, whisk together 2 large eggs, 1/2 cup (100 g) granulated sugar, 1/4 cup (57 g) freshly squeezed lemon juice, and 3 teaspoons freshly grated lemon zest, then gradually whisk in 5 tablespoons (70 g) unsalted butter and cook for 3-4 minutes until thickened. After removing from heat, whisk for an extra minute and let it cool completely.

5-Whip 1 cup (231 g) heavy whipping cream with 2 tablespoons (24 g) granulated sugar and 2 teaspoons vanilla extract on medium speed until soft peaks form.

6-To assemble, transfer the cooled pavlova to a serving plate, spoon the whipped cream into the center, add the lemon curd so it drizzles slightly, and top with fresh berries, fruit, and edible flowers.

7-Serve right away for the best taste the pavlova is freshest on the same day but can be stored in the fridge for 1-2 days.