Pavlova with meyer lemon curd & citrus salad

Indulge in the sweet and tangy flavors of Pavlova with Meyer lemon curd and a refreshing citrus salad. A delightful summer treat bursting with vibrant taste.

Ingredients:

• 5 large egg whites, at room temperature
• 1 ¼ cups granulated sugar
• 2 teaspoons cornstarch
• 1 teaspoon white-wine vinegar
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract
• Pinch of kosher salt
• ¼ cup water
• 1 teaspoon unflavored gelatin
• 5 large egg yolks
• ½ cup granulated sugar plus 2 tablespoons, divided
• Pinch of kosher salt
• 1 teaspoon Meyer lemon zest
• ¼ cup Meyer lemon juice
• ¼ cup lemon juice
• 6 tablespoons unsalted butter (3/4 stick), at room temperature
• 1 grapefruit
• 1 Meyer lemon
• 3 oranges, such as navel, Cara Cara and/or Sumo
• 1 vanilla bean
• ½ cup heavy cream, whipped to soft peaks
• Fresh mint leaves for garnish

Instructions:

1. To make meringue: Heat the oven to 250˚F and line a baking sheet with parchment paper.
2. Put egg whites in the bowl of a stand mixer with the whisk attachment. Beat on medium-high speed until fluffy, approximately 5 minutes. While still mixing, slowly add 1¼ cups sugar, one spoonful at a time, until it forms stiff, glossy peaks, about 3 to 5 minutes more.
3. Take the bowl from the mixer and sprinkle cornstarch on top. Add vinegar, almond extract, vanilla, and a pinch of salt; gently fold together with a flexible spatula.
4. Scoop the meringue onto the center of the prepared pan and shape it into a disk 9 or 10 inches wide and 1 to 1 1/2 inches tall. Bake for 1 1/2 hours. Then, turn off the oven and let the meringue cool completely inside (with the door closed) for about 1 hour. (You can also leave it in the oven to continue drying out overnight, especially on humid or rainy days.) The meringue should be dry and crisp on the outside and soft and slightly marshmallowy on the inside.
5. Meanwhile, make lemon curd: Place water in a small bowl and sprinkle gelatin evenly over the top. Let it sit for at least 5 minutes.
6. Fill a small saucepan with a bit of water and bring it to a simmer. Combine egg yolks, 1/2 cup sugar, and a pinch of salt in a small heatproof bowl (one that can sit on the pot like a double boiler). Whisk for around 30 seconds until light and thick.
7. Place the bowl over the simmering water and whisk in Meyer lemon juice and normal lemon juice. Cook, stirring continuously with a flexible spatula or wooden spoon, until the curd thickens and reaches 170°F on an instant-read thermometer, for about 5 to 8 minutes. Take the bowl off the heat; immediately add the bloomed gelatin-water mix. Let it sit for 1 minute to melt the gelatin, then whisk together. Stir in Meyer lemon zest and butter until smooth. Cover the curd's surface with plastic wrap and refrigerate until fully chilled, at least 2 hours or up to 2 days.
8. For the citrus salad: Slice off both ends of grapefruit, Meyer lemon, and oranges. Remove the peel and white pith with a sharp knife; discard. Place a sieve or colander over a bowl. Cut the citrus segments from the membranes directly into the sieve, allowing the bowl to catch any juice. Squeeze the citrus membranes for extra juice. You should have around 2 cups of segments and 1/2 cup of juice. Combine the juice and the remaining 2 tablespoons of sugar in a small saucepan. Cook over medium-high heat, stirring occasionally, until it thickens and reduces to 2 tablespoons, about 10 minutes. Split the vanilla bean lengthwise and scrape the seeds into the syrup; mix well. Let it cool to room temperature for about 10 minutes.
9. When ready to serve, take the curd out of the refrigerator and whisk until smooth and creamy. Gently fold in whipped cream.
10. To put together: Put the meringue on a platter. Gently make a depression in the center of the meringue with the back of a large spoon for the filling. Spoon the curd generously into the center. Spoon the citrus segments on top with a slotted spoon. Drizzle the syrup over the dessert. Optionally, garnish with mint leaves.

Summary:

• Calories: 1086 kcal
• Fat: 0 g
• Protein: 18 g
• Carbs: 257 g
• Potassium: 280 mg
• Magnesium: 19 mg