Ingredients
-
1
-
1
-
4
-
1/4
-
1
-
1/4
-
-
1
-
1/3
-
-
-
-
-
-
Directions
Pavlova With Lemon Cream and Berries, One of Southern Living’s Best of 2010 Can vary fruit; make it your own
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Steps
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1
Done
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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. |
|
2
Done
|
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. |
|
3
Done
|
Meanwhile, Whisk Together Lemon Curd and Sour Cream Until Smooth. Cover and Chill. |
|
4
Done
|
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. |
