Pavlova With Lemon Curd & Berries

For the pavlova:

Preheat the oven to 200 F.

In a small bowl, stir together the sugar and cornstarch. Set aside.

In the bowl of your stand mixer fitted with the whisk attachment, begin whisking the egg whites with the cream of tartar over low speed. Gradually increase the speed to medium-high and whisk the egg whites until they form soft peaks. (You will know that soft peaks are achieved if you stop the mixer and release the whisk, turn the whisk right side up and the peaks will curl over.)

Slowly add in the sugar/cornstarch mixture, vanilla, and lemon juice. Increase speed to high and beat the egg whites until they are glossy and will hold stiff peaks. (You will know that stiff peaks are achieved if you stop the mixer and release the whisk, turn the whisk right side up and the egg whites will hold their peaked shape.)

Scoop about 1 cup of pavlova into mounds onto a parchment lined baking sheet. Use the back of a spoon to create a small well in the center of each. Do not press all the way to the bottom, just enough to create a shallow “bowl” for filling later.

Bake the pavlova for 1 hour to 1 hour 20 minutes or until the outside is dry and the bottom is very lightly browned. Do not under bake. Oven temperatures will vary and baking times may also vary with the thickness of your pavlova. Remove from the oven and let them cool on wire racks.

For the lemon curd:

Microwave each lemon on high for 10 seconds. This will loosen the juice of the lemon and will produce more juice per lemon once squeezed. Roll lemons on the counter to soften slightly before cutting in half and squeezing juice to measure 1/2 cup.

In a medium pot boil about 2″ of water. Reduce heat to a simmer. In a metal bowl combine egg yolks, sugar, lemon juice and lemon zest. Whisk to combine. Place metal bowl over pot of boiling water (bowl should be large enough so the bottom of the bowl is not touching the water) and stir gently until mixture thickens, approximately 7-8 minutes.

Remove bowl from heat and gently stir in butter pats. Continue to stir until butter is melted and completely incorporated. Transfer lemon curd to a small bowl and cover with plastic wrap placed directly onto the surface of the curd, or put it directly into jars. Refrigerate for up to 2 weeks.

In the well of each pavlova scoop about 1/4 cup of lemon curd and top with fresh seasonal berries like strawberries, raspberries, and blackberries. Dust with icing sugar if desired.