Pavlova with Lemon Cream and Berries
(from Linda Lu’s recipe box)
Total time: 14 hours, mostly ahead
Source: Southern Living
Prep time: 30 minutes
Cook time: 90 minutes
Serves 8 people
Categories: Desserts
Ingredients
- 1 cup sugar
- 1 tbsp. cornstarch
- 4 egg whites, at room temperature
- 1/4 tsp. cream of tartar
- pinch of salt
- 1/4 tsp. vanilla extract
- 1 (10 oz) jar lemon curd
- 1/3 cup sour cream
- Assorted fresh berries
- Garnish: fresh lemon zest
Directions
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eheat oven to 225. Whisk together sugar and cornstarch. Beat egg whites at medium high speed with a heavy duty electric stand mixer 1 minute. Gradually add in sugar mixture, 1 tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form and sugar is dissolved. (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.
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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.
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Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
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Spoon lemon mixture into center of meringe and top with berries. Cneter of meringue may fall once the lemon mixture and berries have been added. Garnish if desired.