Raspberry Lemon Pavlova

8 ingredients
4 steps

Ingredients

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

Directions

  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    Just before serving, spread lemon curd into meringue shell. Top with whipped topping and raspberries.

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