Lemon-Cream Pavlova with Berries

1. In an extra-large bowl allow egg whites to stand at room temperature 30 minutes. Meanwhile, line a baking sheet with parchment paper. Draw a 9-inch circle on paper; invert paper on baking sheet.

2. Position baking rack in center of oven. Preheat oven to 250°F. For meringue, add cream of tartar to egg whites. Beat with a mixer on medium until soft peaks form (tips curl). Add 1 1/2 cups sugar, 1 Tbsp. at a time, beating on high until stiff peaks form (tips stand straight). Beat in 2 tsp. of the vanilla. Sift cornstarch over beaten egg whites; fold in gently.

3. Using a large spoon, spread meringue over circle on paper, building up edges slightly to form a shell. Bake 1 1/2 hours (do not open door). Turn off oven; let meringue stand in oven with door closed 1 hour.

4. Meanwhile, for topping, in a chilled large bowl beat cream, 1 Tbsp. sugar, and remaining 1 tsp. vanilla with chilled clean beaters on medium until stiff peaks form (tips stand straight). Fold in Lemon Curd.

5. Lift meringue shell off paper and transfer to a plate. Spread with topping and sprinkle with raspberries and, if desired, pistachios.

Lemon Curd

1. Finely shred peel from 2 lemons and juice all of the lemons. In a small saucepan stir together the sugar and cornstarch; stir in lemon peel and juice. Cook and stir over medium heat until thickened and bubbly. Stir half of the mixture into the egg yolks. Return mixture to saucepan. Cook and stir until just bubbly. Cook and stir 2 minutes more. Remove from heat. Strain through a fine mesh sieve into a small bowl. Gradually add butter pieces, stirring after each addition until melted. Cover surface with plastic wrap and chill at least 45 minutes.

Mini Lemon-Cream Pavlovas

Prepare as directed through Step 2, except use 3 egg whites, dash cream of tartar, 3/4 cup sugar, 3/4 tsp. vanilla, and 1 1/2 tsp. cornstarch. Line two large baking sheets with parchment paper. Draw twelve 3-inch circles on paper; invert paper on baking sheets. Spread meringue over circles, building up edges slightly. Continue as directed, except bake 1 hour. For topping, halve the amount of cream, sugar, and Lemon Curd. Makes 12 mini pavlovas.Per mini pavlova:138 cal, 2 g pro, 20 g carb., 6 g total fat (4 g sat. fat), 39 mg chol., 1 g fiber, 18 mg sugar, 5% Vit. A, 4% Vit. C, 33 mg sodium, 1% calcium, 1% iron.