Pavlova with Meyer Lemon Curd & Citrus Salad

1. To prepare meringue: Preheat oven to 250˚F. Line a baking sheet with parchment paper.

2. Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until very light and fluffy, about 5 minutes. With the mixer still running, slowly add 1¼ cups sugar, one large spoonful at a time, and beat until it holds firm, glossy peaks, 3 to 5 minutes longer.

3. Remove the bowl from the mixer and sift cornstarch over the top. Add vinegar, almond extract, vanilla and a pinch of salt; gently fold together with a flexible spatula.

4. Pile the meringue into the center of the prepared pan and shape it into a disk 9 or 10 inches in diameter and 1 to 1 1/2 inches tall. Bake for 1 1/2 hours. Then turn off the oven, allowing the meringue to cool completely in the oven (keep the door closed), about 1 hour. (You can also leave it in the oven to continue drying out overnight. This is particularly helpful if you live in a humid climate or it's a rainy day.) It should be dry and crisp on the outside and soft and slightly marshmallowy on the inside.

5. Meanwhile, prepare lemon curd: Place water in a small bowl and sprinkle gelatin evenly over the top. Let bloom for at least 5 minutes.

6. Fill a small saucepan with a few inches of water and bring to a simmer. Combine egg yolks, 1/2 cup sugar and a pinch of salt in a small heatproof bowl (choose a bowl that will rest on top of the pot like a double boiler). Whisk for about 30 seconds until light and thick.

7. Set the bowl over the pot of simmering water and whisk in Meyer lemon juice and lemon juice. Cook, stirring constantly with a flexible spatula or wooden spoon, until the curd is thickened and registers 170°F on an instant-read thermometer, 5 to 8 minutes. Remove the bowl from the heat; immediately add the bloomed gelatin-water mixture. Let stand for 1 minute to melt the gelatin, then whisk to combine. Stir in Meyer lemon zest and butter until smooth. Press a layer of plastic wrap directly onto the surface of the curd and refrigerate until completely chilled, at least 2 hours or up to 2 days.

8. To prepare citrus salad: Slice both ends off grapefruit, Meyer lemon and oranges. With a sharp knife, remove the peel and white pith; discard. Set a sieve or colander over a bowl. Cut the citrus segments from their membranes directly into the sieve, allowing the bowl beneath to catch any juices. Squeeze the citrus membranes to extract any additional juice. You should end up with about 2 cups segments and 1/2 cup juice. Combine the juice and the remaining 2 tablespoons sugar in a small saucepan. Cook over medium-high heat, stirring occasionally, until syrupy and reduced to 2 tablespoons, about 10 minutes. Split vanilla bean in half lengthwise and scrape seeds into the syrup; stir to combine. Let cool to room temperature, about 10 minutes.

9. When you are ready to serve, remove the curd from the refrigerator and whip until smooth and creamy. Fold in whipped cream.

10. To assemble: Place the meringue on a platter. Gently crack the center of the meringue with the back of a large spoon to create a crater for your filling. Mound the curd generously into the center. Spoon the citrus segments on top with a slotted spoon. Drizzle the syrup over the top. Garnish with mint leaves, if desired.

To make ahead

Refrigerate curd (Steps 5-7) for up to 3 days. Refrigerate citrus segments and syrup (Step 8) for up to 2 days. Bake meringue (Steps 1-4) 1 day in advance and leave it in the oven to dry out overnight, if desired.

Equipment

Parchment paper