Raspberry Lemon Pavlova

Name: Raspberry Lemon Pavlova
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 10 servings.
Ingredients: 4 egg whites; 1 teaspoon cornstarch; 1 teaspoon white vinegar; 1 teaspoon vanilla extract; 1 cup sugar; TOPPING:; 3/4 cup lemon curd; 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed; 1-1/2 cups fresh raspberries

As Denise Nyland of Panama City, Florida says, “This makes a very light and fresh dessert.” This lovely dessert features a hard-baked meringue shell topped with lemon curd, lighter whipped topping and fresh berries for a pretty presentation. Enjoy!

Ingredients

4 egg whites
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup sugar
TOPPING:
3/4 cup lemon curd
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1-1/2 cups fresh raspberries

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a large pizza pan with parchment paper; set aside.
Add cornstarch, vinegar and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Spread into a 12-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 55-65 minutes or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/4 hours.
Just before serving, spread lemon curd into meringue shell. Top with whipped topping and raspberries.