Recipe by gailanng
One of Southern Living's Best of 2010. Can vary fruit; make it your own.
Top Review by The Flying Chef
This was sooooo gooood!!! I have never thought of using a lemon curd with sour cream to top a pavlova but it works wonderfully and tastes gorgeous.. All my guests raved and this will definitely be made again and again. I did up the egg whites used as I wanted to make a larger meringue so there was enough for all my guests. I also did not make an indentation in the top of the meringue to spoon filling in, as I did not want to chance it caving in like you mentioned. So I just spread the mixture over the top and then topped with a mix of fruits including kiwi, strawberry, blueberries, passion fruit etc... It looked so pretty and really did taste so good. Thanks for sharing such a great recipe a real winner both in taste and presentation.
- 236.59 ml sugar
- 14.79 ml cornstarch
- 4 egg whites, room temperature
- 1.23 ml cream of tartar
- 0.25 ml salt
- 1.23 ml vanilla extract
- parchment paper
- 283.49 g jar lemon curd
- 78.07 ml sour cream
- mixed berry (can add or sub mango, kiwi, strawberry, etc.)
- fresh lemon zest
Directions See How It's Made
- 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.
- 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.
- Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
- 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.