Begin by ensuring your egg whites are at room temperature. Preheat your oven to 225°F (107°C) and line two baking sheets with parchment paper.

In a clean mixing bowl, whip the egg whites with an electric mixer on medium speed until soft peaks form, about 2-3 minutes. Gradually add the granulated sugar, continuing to beat until stiff peaks form, about 4-5 minutes.

Gently fold in the cornstarch, lemon juice, and almond extract.

Transfer the meringue into a piping bag fitted with a large round tip. Pipe 3-inch round shapes on the parchment, creating small nests.

Bake for 1 hour without opening the oven door. After baking, turn off the oven and allow the pavlovas to cool completely in the oven.

For the lemon curd, whisk egg yolks and sugar in a saucepan over low heat. Slowly add lemon juice, stirring until thickened. Incorporate butter and lemon zest until smooth.

Once the meringue shells are cool, fill each with lemon curd. Top with whipped cream and a colorful mix of fresh berries.