Ingredients:
6 egg whites (or 3/4 cup liquid egg whites from carton)
1 tsp cream of tartar
1 1/3 cup sugar
3 tsps cornstarch
1 tsp vanilla
1 tsp vinegar
Topping:
about 1 cup lemon curd (store bought or homemade)
some blueberries and mint leaves
Trace an 8" circle on a piece of parchment paper and place it ink side down on a baking sheet. Spray the corners underneath just to hold the paper down.
Preheat oven to 400F
NOTE: You will be turning the temperature down!
Beat egg whites with cream of tartar on high until soft peaks form. Add sugar 1 tbsp at a time while on the run. Add 3 tsps of cornstarch to the last tbsp of sugar.
Whip until sugar is dissolved and meringue is stiff, about 10-15 minutes. Fold in the vanilla and vinegar.
Gently place meringue on parchment using the circle as a guide. Form a bit of an indentation in the center where the lemon curd will go later.
Once the meringue is placed in the oven IMMEDIATELY turn the temperature down to 210F !!
Bake for 1 1/2 - 2 hours at 210F
To test for doneness/crispness check the middle with a spoon. It should be crisp. Don't worry about a little hole, the curd will cover it. I checked at 1 1/2 hours and just added an extra 5 or 10 minutes.
When done, turn the oven off but leave the pavlova in to cool completely. It can be made and kept on the counter covered with a tea towel for several days before serving.
Only when ready to serve fill with curd and top with berries and mint leaves to garnish.
Don't worry about cracks in the meringue, that's part of it's charm.
And this lemon curd is so simple to make, just a few minutes in the microwave! Make this ahead of time too.
Here's the link to the recipe:
http://hotandcoldrunningmom.blogspot.com/2016/05/microwave-lemon-curd.html
Pavlova serves 8-10
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