Categories: Desserts

Ingredients

• 1 cup sugar
• 1 tbsp. cornstarch
• 4 egg whites, at room temperature
• 1/4 tsp. cream of tartar
• pinch of salt
• 1/4 tsp. vanilla extract
• 1 (10 oz) jar lemon curd
• 1/3 cup sour cream
• Assorted fresh berries
• Garnish: fresh lemon zest

Directions

1. eheat oven to 225. Whisk together sugar and cornstarch. Beat egg whites at medium high speed with a heavy duty electric stand mixer 1 minute. Gradually add in sugar mixture, 1 tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form and sugar is dissolved. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7 inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.

2. Bake at 225 for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off. Let meringue stand in oven with door closed and light on, 12 hours.

3. Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.

4. Spoon lemon mixture into center of meringe and top with berries. Cneter of meringue may fall once the lemon mixture and berries have been added. Garnish if desired.

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