Pre-heat the oven to 350ºF.

Using a stand mixer with the whisk attachment or a hand mixer, beat the egg whites until foamy. Add the sugar one tablespoon at a time and continue to beat the egg whites until they are glossy and stiff. Gently fold the cornstarch, vinegar and vanilla into the egg whites.

Line a baking sheet with parchment paper and spoon six dollops of the meringue mixture onto the baking sheet. Smooth each dollop of meringue into a circle about 4-inches in diameter using a spatula in a circular motion. Transfer the pan to the 350ºF oven and immediately lower the heat to 275ºBake the mini pavlovas for 30 minutes at 275ºF.

When the pavlovas have finished baking, turn the oven off with the pavlovas inside and let them sit in the turned off oven for another 30 minutes. Then remove the pavlovas from the oven and let them cool completely on a wire rack. (You can make this recipe up to this step a day ahead of time if you like. Once the pavlovas have cooled completely, store them in an air-tight container or wrap well with plastic wrap and leave in a cool spot of your kitchen.)

Only assemble the clouds just before serving. When you are ready to assemble and serve, beat the heavy cream until soft peaks form. Spread a few spoonfuls of the lemon curd on top of each pavlova and dollop some whipped cream on top, swirling with a spatula if you like. Garnish with thinly sliced quarter moons of fresh lemon peel, some candied lemon peel or fresh lemon zest.

Using a vegetable peeler or channel knife, take off long strips of the lemon rind and cut them into ¼-inch wide strips. Place the peels in a saucepan and cover with water. Boil for 10 minutes to remove any bitter taste in the pith. Remove the peels from the water and discard the water.

Place the lemon peels back into the saucepan with 1½ cups of water and 1 cup of sugar. Bring the mixture to a boil to dissolve the sugar. Then lower the heat and simmer for 45 to 50 minutes, stirring occasionally. Remove the peels from the water and roll them in granulated or superfine sugar. Allow the coated peels to cool on a cooling rack or parchment paper.

**Reserve the lemon sugar water (lemon simple syrufor cocktails or to add to sparkling water to make your own sparkling lemonade.