• 4 large egg whites, at room temperature
  • 1/8 Tsp. salt
  • 1 1/4 Cups superfine sugar
  • 2 Teaspoons cornstarch
  • 1/2 Tsp. vanilla extract
  • 1 Tsp. white wine vinegar or apple cider vinegar
Lemon Curd
  • 3/4 Cup fresh lemon juice or fresh lime juice
  • Zest of one lemon or one lime
  • 3/4 Cup granulated sugar
  • 3 large eggs
  • 1/2 Cup (one stick) unsalted butter, cut into 1⁄2-inch cubes
Strawberry Topping
  • 1 Package (18 ounces) Driscoll’s Berry Big Strawberries, hulled and thinly sliced
  • 1/8 Tsp. salt
  • Zest of one lemon or one lime
  • 2 Tablespoons granulated sugar, divided
  • 1 Cup heavy cream
  • 1 Tsp. vanilla extract
  • 1 Tbsp. elderflower liqueur (optional)
  • Fresh mint, basil, or tarragon, cut into chiffonade (optional)
  1. PREHEAT oven to 350˚F.
  2. LINE two baking sheets with parchment paper.
  3. DRAW 6 circles approximately 3 inches in diameter onto each piece of parchment paper using a dark marker or pencil. 
  4. FLIP parchment paper sheets over so circles are facedown but can still be seen.
  5. ASSURE bowl and whisk attachment of a stand mixer are freshly cleaned.
  6. POUR 4 egg whites into the stand mixer bowl.
  7. ADD 1/8 teaspoon salt.
  8. BEAT until mixture is stiff but not dry.
  9. ADD 1 ¼ cups superfine sugar, one tablespoon at a time, while mixer is running and BEAT until shiny and white.
  10. SPRINKLE 2 tablespoons cornstarch over surface.
  11. SPRINKLE 1/2 teaspoon vanilla extract over surface.
  12. SPRINKLE 1 teaspoon vinegar over surface.
  13. FOLD to combine ingredients. Do not over mix.
  14. SPOON or PIPE egg white mixture to fill each circle on parchment paper sheets and
  15. FORM sides slightly higher to hold filling.
  16. PLACE baking sheets into oven and immediately reduce oven temperature to 300˚F.
  17. BAKE 25 minutes.
  18. TURN OFF oven and BAKE 35 minutes.
  19. TRANSFER meringues to wire racks and ALLOW to COOL completely.
Lemon Curd
  1. PLACE 3/4 cup lemon juice or lime juice into a saucepan.
  2. ADD zest of one lemon or one lime.
  3. ADD 3/4 cup granulated sugar, 3 eggs, and 1/2 cup (one stick) butter.
  4. COOK over low heat, and WHISK often, until curd begins to hold its shape and one bubble appears on surface, about 7 minutes.
  5. REMOVE curd from heat and PRESS through a sieve into a bowl.
  6. PRESS plastic wrap onto surface of curd and CHILL for at least one hour.
  1. PLACE strawberry slices into a medium bowl.
  2. ADD 1/8 teaspoon salt.
  3. ADD zest of one lemon (or one lime) and 1 tablespoon granulated sugar.
  4. SET ASIDE strawberry mixture to develop juice.
  5. POUR 1 cup heavy cream into the bowl of a stand mixer.
  6. ADD 1 tablespoon granulated sugar and 1 teaspoon vanilla extract.
  7. ADD 1 tablespoon elderflower liqueur (optional).
  8. WHISK until soft peaks form.
  1. SPOON a generous dollop of curd onto center of each pavlova.
  2. DIVIDE whipped cream evenly between pavlovas.
  3. DIVIDE strawberry slices and strawberry juice evenly between pavlovas.
  4. GARNISH with sprinkling of herb chiffonade.
  5. SERVE immediately.
Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g