Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
I like to make this after I make key lime pie because I have 4 eggs whites left over from that recipe (why waste them?)
  • 4 egg whites
  • 1¼ cups white sugar
  • 1 t vanilla
  • 1 t lemon juice
  • 2 t cornstarch
  • 1 pint heavy cream
  • whatever fruit is in season (strawberries, blueberries, peaches raspberries). If no fresh fruit is available, use lemon curd or fruit preserves.
  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9-inch circle with a pie plate on the parchment paper or make individual Pavlovas with a spoon.
  2. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar a little at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
  3. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
  4. Bake for 1 hour. Cool on a wire rack.
  5. In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with jam and or fruit.
Recipe by This Woman Was Here at