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Dessert
Australian
8 - 10 servings
45 minutes
1 hour
6 egg whites, room temperature
¼ teaspoon salt
¼ teaspoon cream of tartar
1 ½ cup superfine sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract
2 cups Harry’s Berries, rinsed and quartered
Edible flowers, optional
6 egg yolks
1 cup granulated sugar
1 teaspoon lemon zest
½ cup Meyer lemon juice, about 3 lemons
¼ teaspoon salt
8 tablespoons unsalted butter (1 stick)
2 cups heavy whipping cream
3 tablespoons superfine sugar
Preheat oven to 350°F. Line a baking sheet with parchment paper and draw an 9-inch circle using a cake pan or upside-down bowl as your guide.
Using an electric hand mixer or stand mixer with a whip attachment, beat egg whites on low speed until foamy. Sprinkle in salt and cream of tartar and gradually increase to high speed. Whip eggs until satiny peaks begin to form; then gradually add sugar a tablespoon at a time until meringue is shiny with stiff peaks.
Using a fine-meshed sieve, sift cornstarch on top of meringue and fold gently. Add lemon juice and vanilla and continue to fold until incorporated. Mound meringue onto the baking pan, using the circle as your guide. Shape meringue into a disk with a slightly indented top for the fillings to rest when cool. Use a spoon to texturize.
Reduce oven to 300°F and bake for 1 hour. After 1 hour, turn off heat and allow meringue to cool completely in the oven.
Once cool, cover with plastic wrap and rest at room temperature until serving time.
Combine all ingredients in double boiler over medium-high heat. Stir constantly with a spatula until the curd is thick enough to stick to a spoon. Strain mixture through a fine-meshed sieve into a bowl and cover with plastic wrap directly touching the curd. Refrigerate until firm, about 2 hours.
Whip cream to medium peaks using an electric hand mixer or stand mixer. Add sugar and whip for 30 more seconds until the sugar is incorporated.
Carefully place meringue on a platter. Spread lemon curd on top, followed by whipped cream. Top with strawberries and edible flowers. Serve immediately.
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