3 egg whites
3 tbsp. cold water
1 c. granulated sugar
1 tbsp. corn starch
1/4 tsp. salt
1 tsp. vanilla
1 tsp. vinegar

TOPPING:

3 egg yolks
1/2 c. sugar
1/2 stick butter
1/4 c. lemon juice
1 tsp. grated lemon rind
Whipped cream
Kiwi fruit

Using an electric mixer, whip the egg whites until stiff. Add water and beat again. Add sugar, gradually, a tablespoon at a time, while beating continually. The meringue should be thick and glossy. Fold in corn starch, salt, vanilla and vinegar. Prepare a baking sheet (preferably with no sides) by lightly greasing and sprinkling with cold water. Spoon the meringue onto the baking sheet to make a mound about 8 inches in diameter and flat on top.

Bake at 350 degrees for 15 minutes. Turn the oven off and leave the pavlova in the oven for at least 1 hour. When the pavlova has cooled, carefully loosen the bottom with a metal spatula and slide onto a serving dish.

TOPPING: In the top half of a double boiler, put the egg yolks and sugar, and stir well. Add butter, lemon juice and rind. Place over boiling water. Cook, while stirring all the time until mixture thickens. Cool. Spread on top of pavlova. Spread whipped cream over the topping and garnish with slices of kiwi fruit. Serves 6 to 8.