LEMON WITH RASPBERRIES PAVLOVA

4 egg whites

1 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract
1 cup sugar
TOPPING:
3/4 cup lemon curd
8-oz frozen whipped topping, thawed
1 1/2 cups fresh raspberries

Place egg whites in a large mixer bowl and let stand at room temperature for 30 minutes. Line a large pizza pan with parchment paper; set aside.

Preheat oven to 225 degrees.

Add the cornstarch, vinegar, and vanilla to the egg whites. Beat whites on medium speed of electric mixer until stiff peaks form. Gradually add in the sugar, 1 tbsp at a time, on high speed until stiff peaks form. Spread mixture into a 12-inch circle on the parchment lined pizza pan, forming a shallow well in the center. Bake at 225 degrees for 55 to 65 minutes or until set and lightly browned. Turn oven off but leave in the oven for 1 hour to 1 hour 15 minutes.

Just before serving, spread the lemon curd into the meringue shell. Top with the whipped topping and sprinkle the fresh raspberries over the top.

Yield: 10 servings.

Note: Lemon curd is sold near the jams and jellies section in most supermarkets.

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