Pavlova With Lemon Cream and Berries

Ingredients

• 1 (10-oz.) jar lemon curd
• ¼ teaspoon vanilla extract
• 1 tablespoon cornstarch
• ¹/₃ cup sour cream
• ¼ teaspoon cream of tartar
• ¼ teaspoon vanilla extract
• 1 tablespoon cornstarch
• + 48 more ingredients
• • 1 tablespoon cornstarch
  • Pinch of salt
  • Parchment paper
  • ¼ teaspoon vanilla extract
  • Parchment paper
  • Garnish: fresh lemon zest
  • ¹/₃ cup sour cream
  • 1 cup sugar
  • 1 cup sugar
  • ¼ teaspoon cream of tartar
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • ¹/₃ cup sour cream
  • 1 (10-oz.) jar lemon curd
  • Parchment paper
  • Pinch of salt
  • 1 cup sugar
  • ¼ teaspoon cream of tartar
  • 4 egg whites, at room temperature
  • Parchment paper
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • Garnish: fresh lemon zest
  • 4 egg whites, at room temperature
  • Pinch of salt
  • 1 (10-oz.) jar lemon curd
  • 1 (10-oz.) jar lemon curd
  • Garnish: fresh lemon zest
  • ¹/₃ cup sour cream
  • ¹/₃ cup sour cream
  • Garnish: fresh lemon zest
  • 1 cup sugar
  • 1 (10-oz.) jar lemon curd
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • ¼ teaspoon cream of tartar
  • Assorted fresh berries
  • Assorted fresh berries
  • Assorted fresh berries
  • Assorted fresh berries
  • Assorted fresh berries
  • 4 egg whites, at room temperature
  • 4 egg whites, at room temperature
  • 1 tablespoon cornstarch
  • 4 egg whites, at room temperature
  • ¼ teaspoon cream of tartar
  • Parchment paper
  • Garnish: fresh lemon zest

1. 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 Tbsp. at a time, beating at medium-high speed until mixture is gl...

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