For the meringues:
4 egg whites
1 cups sugar
For the lemon curd filling:
8 egg yolks
3/4 cup sugar
1/2 cup freshly squeezed lemon juice
2 teaspoons lemon zest
1 teaspoon potato starch
8 ounces margarine
Beat egg whites until it forms soft peaks. With the mixer running, add the sugar, 1 tablespoon at a time until stiff peaks form.
Preheat oven to 250o. Place the meringue in a clean piping bag fitted with a large star tip. (approximately 1/2 an inch) Pipe a 4” circle and fill in completely. Pipe another layer around the outer edge to form a basket for the lemon curd.
Bake for 2 hours or until meringues are completely dry but not browned. (If you are baking in an oven insert, bake at a lower temperature--225o.)
Whisk together egg yolks, sugar and lemon juice in a medium sauce pan. Stir in potato starch until completely dissolved. Over medium heat, whisk by hand for 15 minutes or until completely thickened.
Remove from heat and stir in margarine or frozen oil, a little at a time until fully incorporated. Transfer curd to a bowl and cover surface with plastic wrap, pressing plastic onto the curd to prevent a skin from forming.
Yield 7-8 servings
Place a pavlova on each dessert plate and fill the center with lemon curd. Decorate with strips of lemon zest or berries. Serve immediately.
This curd is also delicious in a chiffon layer cake.