Lemon Curd Pavlova Delight

Preheat your oven to 120 degrees Celsius (250 degrees Fahrenheit). In a mixing bowl, whip the room temperature egg whites on medium speed until fluffy.

Gradually add in the powdered sugar, continuing to whip until fully combined. This process usually takes about 5 minutes.

Add in the lemon juice and/or citric acid, and whip again for an additional 2-3 minutes. Finally, carefully sprinkle in the corn starch and whip for a final minute.

Transfer the meringue to a piping bag fitted with a star nozzle. To keep the parchment paper in place, dab a bit of meringue at each corner of the baking sheet.

Pipe the meringue into circular shapes and then place them in the preheated oven. Immediately reduce the temperature to 80 degrees Celsius (175 degrees Fahrenheit).

Bake the meringues for 2-3 hours depending on your oven's characteristics. Check them after one hour; if they still feel soft, they may need an additional 1.5 hours.

For the lemon curd, combine the egg yolks, lemon juice, lemon zest, and sugar in a bowl and place it over a simmering pot of water.

Using a whisk, stir continuously until the mixture thickens. Once thickened, remove it from the heat and incorporate the butter until melted.

For the cream, in a mixing bowl, combine the cream cheese, heavy cream, and powdered sugar.

Whip at high speed for about 3 minutes until soft peaks form and the mixture is light and fluffy.

To assemble your Pavlova, layer the baked meringue base with the lemon curd and then generously dollop the whipped cream on top.

Garnish your dessert with fresh berries and you’re ready to serve your delightful creation!

Enjoy your delicious Lemon Curd Pavlova with family and friends!