Lemon Curd:

• Mix all ingredients together.
• Put in a heavy bottom sauce pan and stir (or whisk) over low heat until the mixture bubbles and thickens.
• Lemon curd should coat the spoon when it is thick enough.
• Spoon into hot, sterilized jars.  Complete 2 part lids.
• Cool at room temperature and then refrigerate.
• Makes 3 pints.  (You’ll use 3 cups for this dessert and have 3 cups for spreading on toast or filling tart shells.)

Meringue Base:

• Beat egg whites for 1 minute on medium speed with your electric mixer, or hand beater.
• Add 1 tsp. cream of tartar and beat for another minute.
• Add 4 tsp. vanilla extract and beat for another minute.
• Mixture will foam and begin to form peaks.
• Add sugar ¼ cup at a time while continuing to beat on medium speed.
• Allow the sugar to dissolve completely after each addition until 1 1/2 cups of sugar have been added.
• Continue beating until stiff peaks form and the meringue is glossy.
• Meanwhile, preheat oven to 325F.  Cover 3 baking sheets with baking paper.  Draw two 7 inch circles on each baking sheet/paper.  Spoon 1/6^th of the mixture, about 2 cups, onto each circle, and spread evenly with a knife.  Bake each baking sheet in the 325*F oven for 25 minutes.
• Once all three baking sheets have baked until they are golden brown.  Turn off the oven; adjust the baking sheets so that all 3 can fit in the oven at once.
• Allow to cool in the oven naturally.
• The meringues will rise and expand as they bake but then shrink as they cool.
• Once they are cool, remove from the baking sheet and gently peel the baking paper from the underside of the meringue, being careful not to break the meringue shell.
• If it does break, don’t worry, just piece it back together, on a plate.  It will be covered with whip cream and lemon curd so it won’t look badly.
•  The Pavlova uses 4 meringues and you’ll have two left for another dessert.

Whipping Cream:

• Beat cream, sugar and vanilla together until thick and stiff peaks are form.

Assembling the Pavlova:

• You’ll want to assemble the Pavlova just before serving, so that the crispness of the meringue is not compromised.
• Place the first meringue on a cake plate.
• Put a 1/3 cup of whipped cream on top of the meringue, and spread evenly with a knife.
• Put another meringue on top of that and spread 1/3^rd cup of whip cream over the top.
• Place a third meringue over this and put 1 cup of lemon curd on this one and spread it evenly.
•   Spoon 2 cups lemon curd on top of the topmost meringue and top with whipped cream.