Pavlova or Angel Pie

Pavlova with lemon curd and berries
(Mom called this Angel Pie)

Base:

• 4 large egg whites (save the yolks for the filling)
• 1 cup (200g) sugar (can pulse in food processor to make it super-fine)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cream of tartar (If you don’t have any, you can substitute 1 tsp vinegar or lemon juice)
• 1 teaspoon cornstarch

Topping:

·        4 egg yolks

·        ½ cup sugar

·      Zest of 3 lemons

·      6 tbsp. lemon juice

·      1 cup heavy whipping cream

Fruit for the top: berries or whatever you like

Instructions for base

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat. (Preliminary note: you will quickly reduce the oven to 200°F in step 4.)
2. With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
3. Draw  9-inch circle on parchment paper. Spread the pavlova mixture into an 8-9-inch circle Make the edges relatively tall with a nice dip in the center.
4. Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F. The pavlova will stay in the oven as it cools down to 200°F . Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking. (Meanwhile make the lemon curd)
5. After 90 minutes, turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered tightly at room temperature for up to 2 days. Or serve right away.

Instructions for topping:

In a medium metal bowl, whisk egg yolks, 1/2 cup sugar, zest of 3 lemons, and lemon juice until blended. Set over a pan filled with 1 in. simmering water and cook, whisking constantly, until curd thickly coats a metal spoon and reaches about 180° on an instant-read thermometer (tip bowl to check), 8 to 11 minutes. Set bowl in a larger bowl of ice and water and let cool, whisking often; chill until used.

Whip 1 cup whipping cream until thick. Stir a spoonful into lemon curd, then fold in the rest. Spoon mixture into meringue shell, swirling top. Top with fruit.

Assembly:

Just before serving, top the pavlova base with the lemon curd blended with whipped cream and top with berries. Slice and serve.

Note: I put the lemon curd on as a separate layer and then the whipped cream on top.