• Preheat oven to 275 degrees. Line a flat cookie sheet with parchment paper.

Make Meringue

• Stir sugar and cornstarch together in a bowl.

  Separate egg whites and place them in a mixing bowl. Beat with the wire attachment at medium speed (#4 on a KitchenAid Mixer). When foamy, add the cream of tartar to the egg whites. Beat for 4 minutes at this speed.

  Increase the mixer speed to 6. Now add around one tablespoon of the sugar mixture at a time to the egg.

  In between each installment of sugar, whip the egg whites for at least 30 seconds.

  Adding sugar may take about 5 minutes, so take your time. After about 6 minutes, check the graininess of the meringue. Place a little in between your fingers and feel for grains of sugar. If you feel anything, the meringue isn’t ready and continue to mix.

  Once you feel a smooth meringue between your fingers, it's ready to sculpt.

Shape Nests

• If you like, make circles on your parchment paper. I used a pen to create the outline, then flipped the parchment paper over.

  Start in on the outside and work towards the middle. You can take a spoon and create an indentation for the lemon curd and eggs in the middle.

Bake Nests

• Place the pavlova in the middle of your oven. Bake for about 45 minutes to an hour.

  Once the pavlova is done baking, turn off the heat and leave in the oven for an hour. Cooling it in the oven will prevent a drastic temperature change, and you’ll end up with minimal cracks in the meringue.