Pavlova follow up

I should have mentioned in my post To Meringue or Not To Meringue just how darn easy it was to make this. AND to add that you bake the meringue for 2 hours completely changing the consistency. Its no longer soft (I'm not a huge fan of lemon meringue but will eat it if presented!) This came to a melt in your mouth kind of thing. To die for. And I've been able to google some uses for the yolks because I hate wasting them too. In the end this dessert did not feel heavy at all and would be easy to eat after a big meal.

I should also have shared the recipe for reference!

Here's a photo of the recipe, clicking on it should enlarge it enough for easy read.