Red Meat Allergy Friendly Pavlova with Lemon Curd and Berries

Total time4 hr 5 min

Prep time35 min

Cook time1 hr 30 min

Red Meat Allergy Friendly Pavlova with Lemon Curd and Berries

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Ingredients

8 servings

For the meringue

4 pasteurized large egg whites, at room temperature
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Bob Evans Egg Whites, 32 oz
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1 cup superfine sugar
1 tsp white wine vinegar
1 tsp cornstarch
½ tsp vanilla extract

For the lemon curd

4 pasteurized large egg yolks
½ cup granulated sugar
½ cup fresh lemon juice (from about 3–4 lemons)
1 tbsp lemon zest (from about 2 lemons)
4 tbsp unsalted butter, cut into small pieces
1 pinch salt

For the whipped cream

1 cup heavy cream
1 tbsp powdered sugar

For serving

1 cup fresh strawberries, hulled and halved
½ cup fresh blueberries
½ cup fresh raspberries
1 tsp lemon zest, for garnish (optional)

Instructions

1
Preheat the oven to 275°F (135°C). Line a large baking sheet with parchment paper and draw a 9-inch circle on the underside of the parchment as a guide.
2
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the pasteurized egg whites on medium speed until foamy and opaque, about 2 minutes. Increase speed to medium-high and beat until soft peaks form, about 3 minutes more.

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