Lemon Pavlova

1. 1

   Beat the egg whites until frothy.

2. 2

   Add cream of tartar and gradually beat in 1 cup (250 ml) of the sugar until stiff peaks form.

3. 3

   Spread the mixture in a greased 9-inch (23 cm) pie pan and bake in a preheated 275F (135C) oven for 20 minutes.

4. 4

   Increase the temperature to 300F (150C) and bake an additional 40 minutes.

5. 5

   Remove the meringue from the pie pan immediately and cool on a wire rack.

6. 6

   Meanwhile, beat the egg yolks and remaining sugar until thick and lemon-colored.

7. 7

   Stir in the lemon juice and rind and cook in a saucepan set over a pot of simmering water until

* Per serving · 4 servings · Values may vary.

No additional tips available.