Lemon Curd Pavlova Recipe

In a heavy saucepan, whisk together the sugar, cornstarch, lemon juice, lemon rinds, eggs, and egg yolks until everything is well blended.

Cook this mixture over medium-low heat for 10 to 15 minutes, stirring constantly. You'll want to keep stirring as it comes to a gentle boil, until it's smooth and thick enough to coat the back of a spoon, and you can't taste any raw cornstarch.

In a large bowl, beat the egg whites with the cream of tartar until they form soft peaks.

Gradually beat in half of the granulated sugar, a tablespoon at a time, until the mixture forms stiff, glossy peaks. In a separate bowl, combine the remaining granulated sugar with the icing sugar and cornstarch.

To serve, whip the cream until it holds stiff peaks. Beat the chilled lemon curd briefly with a whisk to lighten its texture.

Stir one-third of the whipped cream into the lemon curd, then gently fold in the remaining cream until just combined. Mound this lightened lemon cream into the pavlova nest, letting some of it spill over the sides slightly.

Peel and thinly slice the kiwi fruit, then arrange the kiwi slices, raspberries, and mint leaves on top. When you're ready to serve, cut slices with a serrated knife.