Pavlova with Lemon and Mixed Berries

Ingredients

• 1 cup sugar
• 1 tablespoon cornstarch
• 4 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• Pinch of salt
• 1/4 teaspoon vanilla extract
• Parchment paper
• 1 (10-oz.) jar lemon curd
• 1/3 cup sour cream
• Assorted fresh berries
• Garnish: fresh lemon zest

How to Make It

Step 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 Tbsp. 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.Step 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.Step 3

Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.Step 4

Spoon lemon mixture into center of meringue, and top with berries. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish, if desired.