Prep Time
30 Mins
Other Time
13 Hours 30 Mins
Yield
Makes 8 servings
Photo: Jennifer Davick; Styling: Missie Neville Crawford

How to Make It

Step 1

Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.

Step 2

Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.

Step 3

Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.

Step 4

Spoon lemon mixture into center of meringue, and top with berries. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish, if desired.

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