Heat the oven to 200 degrees F with a rack placed in the lower position. On a parchment-lined rimmed baking sheet, draw a 10-inch wide circle. (I just trace a 10-inch round baking pan)

In the bowl of a stand mixer with the whisk attachment, whip the eggs on medium-high until they start to froth. Meanwhile, in a small bowl, combine the lemon juice and cornstarch. Add to the egg whites.

With the mixer running, slowly pour in the granulated sugar and salt. Continue whipping until most of the sugar has dissolved and they've reached very stiff peaks, about 10 minutes.

Sift in the powdered sugar and fold in very gently with a spatula. Pipe or dollop the meringue onto the traced parchment paper. NOTE: the pavlova won't spread in the oven so make sure not to go beyond the line. Bake for 1 hour and 30 minutes until mostly dried out; prop the oven open very slightly and let fully cool, about 1 hour (I tend to prop mine open with a wooden spoon or chopstick).

Once it's fully cooled, very carefully transfer it to a serving plate. The inside of this meringue is soft, which means it will unfortunately be much harder to transfer without breaking. You could either serve it on the parchment, or you can slide the parchment out from underneath as you slide the pavlova onto a plate. If it breaks, no big deal! You'll cover the entire thing with cream and berries anyway (mine broke but you can't tell in the photo).

Garnish with whipped cream, fresh raspberries and blueberries, pomegranate seeds, and little sprigs of rosemary. Dust with powdered sugar.