Preheat the oven to 195F or 90C and line a baking sheet with parchment paper.

Place the egg whites and sugar in a mixing bowl and place the bowl over a saucepan with slightly simmering water (double boiler). Make sure that the bottom of the bowl doesn’t touch the water. Heat the mixture, stirring continuously until the sugar has dissolved. To check, rub a little bit of the mixture between two fingers. If you don’t feel sugar crystals, it’s ready to be whipped.

Add salt and whip, gradually increasing the speed from medium-low to high in a stand mixer fitted with a whisk attachment (or use a hand mixer) until stiff peaks form. The meringue should be shiny, thick, and hold its shape well.

When done, add the lemon juice and sift in the corn starch. Whip on low to incorporate. You can also fold with a rubber spatula instead.

Place the baking sheet on the middle rack of the oven and bake our mini pavlova nests for about 1 hour and 40 minutes. Then, turn off the oven, crack open the door, and let the meringues cool down to room temperature like that. The parchment paper should peel off the pavlovas easily.

In a saucepan, add all the ingredients except the butter.

Cook over medium heat, whisking continuously until the mixture starts simmering and thickens.

Remove from the heat and add the butter. Mix until it has melted and incorporated.

Then, cover with plastic wrap (making sure it touches the mixture) and refrigerate until cold.

Place all the ingredients into a stand mixer fitted with a whisk attachment (or use a bowl and a hand mixer) and whip on medium-high until stiff peaks form.

Place into a piping bag equipped with your favorite piping nozzle (I use Ateco 846) and use right away or refrigerate in the bag until it’s time for assembly.

Fill the meringue nests with lemon curd (2-3 teaspoon per nest).

Pipe the frosting on top as you would do on cupcakes.

Decorate with fresh berries and serve right away.