Preheat the oven to 180°C and line a tray with parchment paper.
Beat egg whites until satiny peaks form and gradually add sugar until stiff and shiny.
Add cornflour, lemon zest from one lemon, and 2 teaspoons of lemon juice.
Fold gently and mound the mixture into a 23cm circle on the baking tray.
Reduce oven temperature to 150°C immediately and bake for 1 hour.
Cool the pavlova gradually and invert it onto a serving plate before topping.
Whip the double cream until thick and set aside.
Loosen the lemon curd in a bowl and adjust sharpness with extra lemon if needed.
Spread lemon curd over the meringue, top with whipped cream, remaining zest, and toasted almonds.