Preheat oven to 225 degrees and line two baking sheets with parchment paper.

In a mixer on medium speed, beat egg whites for about 1 minute, until frothy. Then, while continuing to beat on medium speed, add sugar 1 spoonful at a time, letting it mix in for 15 to 20 seconds after each addition. Beat for about 10 minutes, or until the egg whites are glossy, thick and hold stiff peaks.

Add vanilla extract and cornstarch and continue mixing until incorporated.

Transfer mixture to a piping bag fitted with a star tip. Pipe a base disk on the bottom, then pipe two circular layers up the sides to form a “nest” shape.

Bake for 1 1/2 hours, then turn off oven and let pavlovas cool in oven.

Meanwhile, make the lemon curd: To a saucepan, add eggs, egg yolks, sugar, lemon juice, lemon zest and salt, and whisk to combine. Heat over medium-low heat, stirring until sugar has dissolved.

Add butter, a few pieces at a time, stirring until each addition is fully incorporated. Do not let curd come to a simmer, keep it at medium-low heat and stir constantly to prevent eggs from cooking.

Continue cooking for a few minutes, until curd starts to thicken. To test if it’s done, coat the back of the spoon and run your finger through the curd. If it leaves a clean line and doesn’t run back together, it is done.

Whisk in vanilla extract. Refrigerate while pavlovas are baking — the curd will thicken more as it cools.

When pavlovas are done and cooled, fill each nest with lemon curd, then top with fresh blueberries and garnish with mint and lemon zest.