Heat the oven to 140C/120C fan/gas 1. Use a 20cm cake tin or plate as a template to draw a circle on a large sheet of baking parchment in pencil, then turn the parchment over and use it to line a baking sheet.

Tip the egg whites into a large, clean bowl. Beat for 2-3 mins using an electric whisk (or do this in a stand mixer) until frothy. With the motor running, add 1 tbsp sugar and beat for 30 seconds. Continue adding the sugar gradually, beating continuously until you have a thick, glossy meringue – it should hold stiff peaks when you lift the beaters, and will take 10-15 mins. Rub a little between your fingers – if you can feel the sugar, continue beating for a few minutes more until dissolved.

Add the cornflour and lemon juice, and whisk again to combine. Use a dab of meringue to stick the corners of the parchment to the baking sheet, then spoon the remaining meringue into the centre of the circle template. Spread the meringue out into a disc using a palette knife or spatula, creating a slight dip in the middle. Bake in the centre of the oven for 1 hr 30 mins, then turn the oven off and leave the pavlova to cool with the oven door closed for at least 2 hrs or overnight – this helps prevent cracking. Will keep in a cool, dry place for up to a day before serving.

Spoon 200g lemon curd into the centre of the pavlova. Whip the cream, remaining curd, the icing sugar and the fine lemon zest to soft peaks using an electric whisk, or in a stand mixer. Pile the whipped lemon cream over the curd, spreading it to the edge. Scatter over the remaining pared zest and decorate with edible flowers, if you like.