1) Preheat the oven to 200°F. Prepare a sheet of parchment paper by tracing a 9" round cake pan with a pencil to create a circle. Flip the paper pencil-side down and place on a baking sheet. You should still be able to see the circle outline through the paper.
2) In a large bowl, beat the egg whites with a pinch of salt on medium-high speed until soft peaks form.
3) Combine the Baker's Special sugar and cornstarch and slowly add it to the whites, as you continue to beat. The mixture will thicken and turn glossy. Beat for about 1 more minute. Remove from the mixer and stir the lemon juice in by hand.
4) Spread the meringue on the parchment, staying within the circle. Use about 1 1/4 cups meringue to pipe a tall border around the edge of the meringue in the circle. When baked, this will form a ring to keep the cream and fruit from spilling over.
5) Bake for 1 hour. Turn off the oven and leave the door closed. Cool the meringue in the oven for at least another hour, or up to overnight. The pavlova will color slightly from white to light tan. Small cracks are normal.
6) Up to an hour before serving, combine the heavy cream with the confectioners' sugar and whip until thickened. Pile the whipped cream into the center of the cooled pavlova and top with sliced fresh fruit.
7) You can make the pavlova any size up to 9". Smaller pavlova make very romantic desserts for special dinners.
Yield: 1 large pavlova