Pavlova With Lemon Cream And Berries

One of southern living's best of 2010. can vary fruit; make it your own.

Steps

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.

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.

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.

Meanwhile , whisk together lemon curd and sour cream until smooth.

Cover and chill.

Spoon lemon mixture into center of meringue , and top with fruit.

Garnish with zest , if desired.

Ingredients

sugar, cornstarch, egg whites, cream of tartar, salt, vanilla extract, parchment paper, lemon curd, sour cream, mixed berry, fresh lemon zest