Lemon Filled Pavlova

I started making these out bush when I had chooks and eggs were plentiful the lemon filling is great but you can fill it with fruit and cream the traditional Aussie way if you prefer.
I use all the egg yolks in the Lemon sauce just because they are there, you want this filling to be the consistancy of a good thick custard

pavlova
4 Egg Whites
1 Cup castor sugar
1 dessertspoon of corn flour
1 tablespoon Vinegar
Whipped cream

Have the egg whites at room temperature Beat in a metal bowl untill stiff add sugar by the tablespoon full at a time, beating inbetween with electric beater continute till all blended lightly fold in cornflour gently with a knife or metal spoon then fold through vinegar
Place a piece of cooking paper on a tray and spoon the pavlova on the tray build up at the sites so that you can fill the Pavlova
Bake in a slow oven for 1 and 1/2 hrs fill when cool.

Lemon filling
2 tablespoons butter
1/2 Cup corn flour
1 cup lemon juice
1 cup water
4 Beaten egg yolks
3 tablespoons Sugar

Add water lemon juice and cornflour to a pan mix thru place on stove add sugar and bring to the boil while stirring thicken more if needed add more corn flour dissolved in a small amount of water
When thick enough beat in 4 beaten egg yolks and 2 tablespoons butter mix and when cool fill up pavlova serve with whipped cream