Pavlova with Lemon Curd & Berries

1. Prepare the Meringue

Preheat your oven to 250°F (120°C). Lightly coat a sheet pan with cooking spray or oil and line it with parchment paper. In a clean mixing bowl, combine the egg whites and kosher salt. Whisk until soft peaks form. Gradually add granulated sugar for meringue, continuing to whisk until stiff peaks form. Spread the meringue onto the prepared sheet pan, shaping it into a circle with a slight indentation in the center. Bake for 40 minutes, then turn off the oven and let cool inside completely.

2. Make the Lemon Curd

In a saucepan, whisk together granulated sugar for lemon curd, lemon zest, egg yolks, lemon juice, and a pinch of salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in cubed butter until smooth. Set aside to cool.

3. Whip the Cream

Combine heavy cream and confectioners’ sugar. Whip until stiff peaks form.

4. Assemble the Pavlova

Place the meringue on a serving plate. Spread the lemon curd over the center. Top with fresh berries and a dollop of whipped cream. Serve immediately.