Pavlova With Lemon Cream And Berries

Total Time: 13 hrs 30 mins Preparation Time: 30 mins Cook Time: 13 hrs

Ingredients

• Servings: 8
• 1 cup sugar
• 1 tablespoon cornstarch
• 4 egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1 pinch salt
• 1/4 teaspoon vanilla extract
• parchment paper
• 1 (10 ounce) jar lemon curd
• 1/3 cup sour cream
• mixed berry (can add or sub mango, kiwi, strawberry, etc.)
• fresh lemon zest

Recipe

• 1 preheat oven to 225°. whisk together sugar and cornstarch. beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. gradually add sugar mixture, 1 tablespoons at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (do not overbeat.) beat in vanilla. gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
• 2 bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
• 3 meanwhile, whisk together lemon curd and sour cream until smooth. cover and chill.
• 4 spoon lemon mixture into center of meringue, and top with fruit. (center of meringue may fall once the lemon mixture and berries have been added.) garnish with zest, if desired.