1-Preheat the oven: Preheat the oven to 320°F (160°C). Place an 8-inch cake pan on parchment paper, trace a 20-inch circle, and place on a rimmed baking sheet.

2-Whisk egg whites: Whisk egg whites in a clean bowl on medium speed until frothy, add salt, and whisk for 2 more minutes.

3-Add sugar and beat: Gradually add sugar until soft peaks form; then add vanilla and cornstarch and beat until stiff peaks form.

4-Prepare meringue on parchment: Secure parchment to the pan by dabbing meringue on the corners underneath. Spoon meringue onto traced circle, shape gently, and create an indent in the center.

5-Bake and cool: Bake for 75 minutes, then turn off the oven and let it cool completely inside for 3-4 hours or overnight.

6-Prepare lemon curd: To prepare lemon curd, whisk eggs, sugar, lemon juice, and zest in a heatproof bowl over simmering water. Add butter tablespoons one at a time, whisking until thickened (3-4 minutes). Remove from heat, whisk for a minute, then cool.

7-Whip cream mixture: Whip cream, sugar, and vanilla on medium speed until soft peaks form.

8-Assemble pavlova: Remove meringue carefully, place on a plate, spoon whipped cream into the center, add lemon curd, allowing some to drip, and top with fresh berries and edible flowers. Serve immediately.