Pavlova With Lemon Cream and Berries
- Reviews 1
Ready In: 13 hrs 30 mins
Serves: 8
Ingredients
- 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
Directions
- 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.
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