Pavlova with Berries and Lemon Curd (The Best)

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 200°F (95°C). Line a baking sheet with a parchment paper.

2. 2

   In a small bowl, combine the cornstarch and lemon juice.

3. 3

   In a bowl, beat the egg whites until frothy. Gradually add the sugar, beating constantly, until stiff peaks form. Using a spatula, gently fold in the cornstarch mixture.

4. 4

   Using a 1/3-cup (75 ml) ice cream spoon, form 8 balls of meringue and place on the baking sheet, evenly spacing them out. With a wooden spoon or spatula, make a well at the centre of each ball.

5. 5

   Bake for 2 hours or until the meringues are dry and no longer stick to the parchment paper. Turn off the oven and leave the meringues there to dry for 2 hours, keeping the oven door slightly ajar with a wooden spoon.