RASPBERRY LEMON PAVLOVA

Raspberry Lemon Pavlova image

As Denise Nyland of Panama City, Florida says, "This makes a very light and fresh dessert." This lovely dessert features a hard-baked meringue shell topped with lemon curd, lighter whipped topping and fresh berries for a pretty presentation. Enjoy!

Provided by Taste of Home

Time 1h15m

Yield 10 servings.

Number Of Ingredients 9

Ingredients

4 egg whites
1 teaspoon cornstarch
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup sugar
TOPPING:
3/4 cup lemon curd
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1-1/2 cups fresh raspberries

Steps:

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a large pizza pan with parchment paper; set aside. , Add cornstarch, vinegar and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form., Spread into a 12-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 55-65 minutes or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/4 hours., Just before serving, spread lemon curd into meringue shell. Top with whipped topping and raspberries.

Nutrition Facts : Calories 229 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 40mg sodium, Carbohydrate 44g carbohydrate (39g sugars, Fiber 1g fiber), Protein 2g protein.