2teaspoonscornstarchplus additional for sprinkling
For the Meyer Lemon Curd:
1/2cupMeyer lemon juice
zest of 2 Meyer lemons
4tablespoonsunsalted buttercut into small cubes
For the Raspberry Sauce:
Juice of half a Meyer Lemon
For the Whipped Cream:
Make the Meringues:
Preheat the oven to 250°F. Line two baking sheets with parchment paper, and draw two 4 inch circles on each parchment. If you wish, sprinkle each circle lightly with a little cornstarch.
In the bowl of a stand mixer using the wire whisk attachment, begin whipping the egg whites on high speed until stiff, taking care not to over whip till the point of dryness. Gradually add the sugar, one tablespoon at a time. When the egg whites appear thick and glossy, gently fold in the vanilla, lemon juice and cornstarch.
Carefully spoon the meringue into the center of each circle, and spread to the edges, smoothing any peaks and forming a little well in the center of each. This is where the filling will be placed later.
Bake for about 1 hour, keeping en eye on its progress. If you find that your meringue is browning or cracking, lower the temperature to 225°F, or as low as 200°F, if necessary. When the meringues are done, they will be a light ivory in color, crisp on the outside, and soft on the inside. Turn off the oven and let the meringues cool slowly with the door shut, then open it a crack and continue to cool completely. This can be done overnight.
The meringues can be prepared a few days in advance. Store in a dry place in a tightly sealed container.
Make the Lemon Curd:
In a small saucepan, whisk together egg yolk and egg until combines. While whisking, pour in sugar, lemon juice and zest, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour, or until ready to use.
Make the Raspberry Sauce:
In a blender, place the raspberries, lemon juice and sugar and cover. Puree until the raspberries are smooth. Strain the sauce into a bowl using a sieve to collect the seeds, pressing with a spoon. Discard the seeds, cover the sauce, and refrigerate until ready to use.
Make the Whipped Cream:
Place the heavy cream and sugar into the bowl of a stand mixer (you could also use a bowl and hand mixer if you wish). Using the whip attachment, whip the cream on high speed until the cream has stiff peaks and is no longer runny. Cover whipped tightly and refrigerate until ready to use.
Assemble the Pavlovas:
Pour a circle of raspberry sauce on 4 dessert plates. Place the meringues in each pool of raspberry sauce, then lightly spoon about 1/4 cup of lemon curd in the center of each meringue. Top with whipped cream and fresh raspberries. Serve immediately.