Preheat your oven to 135°C (120°C fan). Prepare a baking sheet with baking paper or a baking mat.
Mix the sugar and cornstarch in a small bowl.
In another bowl carefully separate the egg whites from the yolks, making sure none of the yolk ends up with the egg whites.
Place the egg whites into a mixing bowl of a stand mixer or a large bowl if using hand mixer.
Add the pinch of salt and lemon juice to the egg whites.
Slowly start whipping the egg whites, raising the speed gradually from slow to medium. Whisk on medium speed until the egg whites are frothy and the bubbles are tiny and even.
Raise the speed to medium high and start adding the sugar one tablespoon at a time until everything is incorporated.
Add the vanilla extract and raise the speed to high. Whip it good (cue Devo) until all the sugar has dissolved and the egg whites look glossy and stiff peaks form.
Use a tablespoon to carefully make 6 Pavlova clouds leaving sufficient space between the Pavlovas. Use the spoon to make a small well in the middle of the Pavlova to hold on to your toppings later on.
Bake for 50 minutes or until the Pavlova is crispy from the outside and can be lifted from the baking paper. If necessary, rotate the pan halfway through. Other than that, do not open the oven door.
Let the Pavlova clouds cool completely in the oven with the oven door closed for about 30 minutes.
When your Pavlovas are cooling down, prepare your toppings. For that, whip the whipped cream with sugar and cut the fruit to suitable pieces.
Once the Pavlovas have cooled, I like to first spread the lemon curd on top of the well, then top it with a nice fluffy pillow of whipped cream where I lay my fruit and toasted almond slices. A nice sprinkle of powdered sugar and voila, your Pavlovas are ready to be enjoyed!
If you do not manage to eat 6 Pavlovas at once, store the untopped Pavlovas covered at room temperature.