Meringue and Lemon Curd Pavlova

Ingredients:

Meringue

• Whites of 4 large eggs, room temperature
• 0.5 tsp cream of tartar
• 1/4 teaspoon fine salt
• 2 and 1/4 cups powdered sugar
• Special device: ice cream scoop with a diameter of 5 cm.

Lemon Curd

• 3 large egg yolks
• 2/3 cup sugar
• Finely grated zest of 1 lemon + 1/4 cup lemon juice (from 2 lemons)
• 55 g cold butter, diced

Preparation:

1. Position a rack in the lower third of the oven and preheat the oven to 235°F (107°C). Line 2 baking sheets with parchment paper.
2. Meringue.
   
   Place the egg whites, cream of tartar, and salt in the clean bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until foamy, about 1 minute. Then increase the speed to medium-high and continue beating for about 1 minute, or until stiff peaks form. Gradually add the powdered sugar, 1/4 cup at a time, and beat until stiff, glossy peaks form, about 5 minutes.
3. Scoop meringue with a 2-inch (5 cm) ice cream scoop and smooth the surface with the back of a knife. Place each mound 1.5 inches (4 cm) apart on the prepared baking sheets. Use the back of a tablespoon to make a shallow well in the center of each mound for the "yolk." Bake until the meringues are crisp and dry on the outside, about 2 hours. Then cool completely.
4. Lemon Curd.
   
   Bring 1 inch (2.5 cm) of water to a boil in a medium saucepan over medium-high heat. In a medium metal bowl, combine the egg yolks, sugar, lemon juice, and zest and whisk until smooth. Set the bowl over the saucepan (making sure the bottom of the bowl doesn't touch the water) and whisk in a double boiler until the curd thickens and coats the back of a spoon, about 8 minutes.
5. Remove the cream from the double boiler and, using a silicone spatula, fold in the butter one piece at a time, allowing it to melt after each addition. Transfer to a clean container and place plastic wrap directly on the surface of the cream. Refrigerate for at least 3 hours. Can be stored for up to 1 week.
6. To serve, spoon 1 tablespoon lemon curd into the well of each meringue and serve immediately.
   
   Recipe classic meringue Pavlova.