In a small bowl, combine sugar and cornstarch. In an electric mixer fitted with a whisk, beat egg whites with salt until soft peaks form. Add water and continue to beat until soft peaks form again. While whipping, sprinkle in sugar mixture a 1/4 cup at a time and beat until stiff peaks form, about 5 minutes.

Divide meringue evenly into 12 round mounds on sheet pans and spread into a 3 1/2” circle with the back of a spoon, making a indentation in the middle and leaving a 1/2” rim around the edge. Bake in a 240℉ oven for 45 minutes, until meringue is puffed up and begins to crack. Turn oven off and crack the door open slightly and allow to dry for 1 hour. Remove and cool completely.

In an electric mixer fitted with a whisk, whip cream until soft peaks form. Add lemon curd and beat until stiff peaks form. Fill each pavlova with about 3 heaping tablespoons of lemon cream mixture and top with one sliced strawberry.