Easy Pavlova

4 egg whites
1 1/4 cups white sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch
1 pint whipping cream
6 kiwi fruit, peeled and sliced
                   
1. Pre-heat oven to 300 degrees F. Line a baking sheet with
   parchment paper. Draw a 9" circle on the parchment paper. 
2. In a large bowl, beat egg whites until stiff but not dry.
   Gradually add in the sugar, 1 tablespoon at a time, beating
   well after each addition. Beat until thick and glossy.
   Overbeaten egg whites lose volume and deflate when folded
   into other ingredients. Be absolutely sure not a particle
   of grease or egg yolk gets into the whites. Gently fold in
   vanilla extract, lemon juice and cornstarch. 
3. Spoon mixture inside the circle drawn on the parchment
   paper. Working from the center, spread mixture toward
   the outside edge, building edge slightly. This should
   leave a slight depression in the center. 
4. Bake for 1 hour. Cool on a wire rack. 
5. Remove the paper, and place meringue on a flat serving
   plate. Fill the center of the meringue with whipped
   cream, sweetened if desired. Top whipped cream with
   kiwifruit slices.