Directions

• Preheat oven to 225 degrees and line two baking sheets with parchment paper.
• In a mixer on medium speed, beat egg whites for about 1 minute, until frothy. Then, while continuing to beat on medium speed, add sugar 1 spoonful at a time, letting it mix in for 15 to 20 seconds after each addition. Beat for about 10 minutes, or until the egg whites are glossy, thick and hold stiff peaks.
• Add vanilla extract and cornstarch and continue mixing until incorporated.
• Transfer mixture to a piping bag fitted with a star tip. Pipe a base disk on the bottom, then pipe two circular layers up the sides to form a “nest” shape.
• Bake for 1 1/2 hours, then turn off oven and let pavlovas cool in oven.
• Meanwhile, make the lemon curd: To a saucepan, add eggs, egg yolks, sugar, lemon juice, lemon zest and salt, and whisk to combine. Heat over medium-low heat, stirring until sugar has dissolved.
• Add butter, a few pieces at a time, stirring until each addition is fully incorporated. Do not let curd come to a simmer, keep it at medium-low heat and stir constantly to prevent eggs from cooking.
• Continue cooking for a few minutes, until curd starts to thicken. To test if it’s done, coat the back of the spoon and run your finger through the curd. If it leaves a clean line and doesn’t run back together, it is done.
• Whisk in vanilla extract. Refrigerate while pavlovas are baking — the curd will thicken more as it cools.
• When pavlovas are done and cooled, fill each nest with lemon curd, then top with fresh blueberries and garnish with mint and lemon zest.