Ingredients

The following ingredients have 8 Servings
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 4 egg whites (room temperature)
  • ¼ teaspoon cream of tartar
  • Pinch of salt
  • ¼ teaspoon vanilla extract
  • 10 ounces purchased lemon curd ((recommended: Dickinson's brand))
  • ⅓ cup sour cream
  • 1 ½ cups Fresh berries ((more if desired))
  • 1 teaspoon Lemon zest

Instruction

  • Preheat the oven to 225 degrees.
  • In a small bowl, combine the sugar and cornstarch. Use a fork to mix them together until they're well combined..
  • In a large mixing bowl, beat the egg whites for 1 minute at a medium-high speed. A stand or hand-held mixer may be used.
  • Add the cream of tartar and salt and beat until blended.
  • Begin adding the sugar-cornstarch mixture to the egg whites, one tablespoon at a time, until the egg white mixture is glossy and has formed stiff peaks. Be careful not to overbeat, but make sure all the sugar is dissolved. Beat in the vanilla.
  • Line a baking sheet with parchment paper and gently spread the meringue mixture into a 7-inch circle. Make a slight indentation in the center of the meringue where you will later place the filling.
  • Bake for 1 hour, 30 minutes or until barely pale golden and the outside has formed a crust. Turn the oven off and let the meringue stand in the oven with the light on for 12 hours.
  • When ready to serve, whisk together the lemon curd and sour cream. Spoon into the center of the cooled meringue. Top with berries and lemon zest.