3 cups (750 mL)fresh berries, such as strawberries, raspberries and blackberries
Step 1 Preheat oven to 275°F (135°C). Position oven racks in top and bottom thirds of oven. Line two large baking sheets with parchment paper; set aside. Stir sugar and cornstarch together; set aside.
Step 2 Place egg whites, cream of tartar and salt in mixing bowl. Beat, with an electric mixer, gradually increasing the speed to medium, for 5 minutes or until egg whites hold a soft peak.
Step 3 Gradually increase speed to medium-high, while slowly adding sugar mixture. Increase speed to high and beat for 10 to 12 minutes or until meringue holds stiff, glossy peaks.
Step 4 Divide meringue mixture into 10 equal portions between prepared baking sheets. Shape each portion into 5-inch (12 cm) rounds and create a deep well in the centre with peaks around the edge. Place trays in oven and reduce temperature to 250°F (121°C). Bake, rotating the pans once, for 60 minutes or until crisp around the edges and gooey in the centre. Turn off oven and let trays cool for 1 hour. Loosen pavlovas from parchment and return trays to oven for 1 hour longer or until completely cool. Store in airtight container for up to 1 week.
Step 5 Lemon Curd: Whisk egg yolks with sugar, lemon juice, lemon zest and salt in medium saucepan. Cook over medium-low heat, stirring constantly, for 10 to 12 minutes or until mixture is thick enough to leave a track on the back of a coated spoon.
Step 6 Remove from heat and pass through a fine mesh sieve into a heatproof bowl; whisk in butter. Cover surface with plastic wrap. Refrigerate for at least 4 hours or up to 1 week. Makes 1 3/4 cups (425 mL).
Step 7 To Serve: Place each meringue on dessert plate. Spoon some lemon curd into well of each meringue and garnish with fresh berries.