This recipe first appeared in the April 2019 issue of Culinaire courtesy Renée Kohlman.
Pavlovas are a springtime classic and take little effort to make so pretty. Crisp on the outside with a chewy middle, the meringues makes an excellent vehicle for tangy lemon curd, fresh berries and whipped cream.
Light and lemony, this is a stunning dessert that will shine on any Easter table. Prepare the meringues and lemon curd the day before, then assemble right before serving.
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