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Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
Whip egg whites and salt in a stand mixer or with a hand mixer until soft peaks form.
Gradually add sugar, 1 tablespoon at a time, whipping on high speed until stiff, glossy peaks form. The sugar should dissolve completely- rub between your fingers to check.
Heat your sugar in the oven at 250 f for 8 minutes before you begin adding it to the whipped egg whites! This will help the sugar dissolve much easier and prevent it from wheeping!
Fold in cornstarch, lemon juice, and vanilla with a spatula until just combined.
Spoon meringue onto parchment, shaping it into a circle (about 7–8 inches). Create a slight dip in the center for your toppings later.
Bake for 1 hour 15 minutes. Turn off the oven, and let the pavlova cool completely inside the oven with the door slightly ajar, this will prevent cracks!
Gently mix all of the macerated berries ingredients together, wrap, and place out in a sunny warm place for about 30 minutes until the liquid begins releasing and those berries are super juicy!
Top the cooled pavlova with the lemon curd, macerated berries, and edible viola.