Preheat oven to 150 C (300 F).
Line a baking sheet with parchment paper. In the bowl of an electric mixer, beat egg whites with the whisk attachment until soft peaks form (they should be stiff but not dry – about 1 minute).
Gradually add the sugar, beating well until you get thick, glossy peaks (about 3 minutes).
Add the vanilla, lemon juice and cornstarch and continue to beat until well-combined.
Scoop mixture onto the middle of the parchment paper. Working from the centre, shape into an 8-inch circle. Build the edge up slightly.
Bake for 50-60 min. The meringue will be cracking slightly on the top and around the edges, but still slightly soft in the middle. Let cool, undisturbed on the cookie sheet. When cool, gently peel off the parchment paper and carefully place on serving platter. Carefully top with lemon curd (if using), whipping cream and fresh fruit.
