4 room temperature large eggs divided into egg yolks and egg whites
1 cup sugar
1 teaspoon vinegar
1/2 teaspoon vanilla extract
3 large lemons
1/2 cup sugar
6 tablespoons butter, room temperature and cut into slices
1 cup heavy cream
1 cup berries (I used chopped strawberries, blackberries and raspberries)
Preheat the oven to 180 degrees
In a large bowl using your mixer (I use a hand electric mixer) whisk your egg whites until they are white and fluffy
With the mixer running, add the cup of sugar a little bit at a time
Continue to run the mixer until the egg whites form still peaks when you lift the mixer out (about 10 minutes)
With a spatula, fold in the vinegar and vanilla
If you like to be precise, draw a large 10 inch circle on a piece of parchment paper and place it pencil marking down on a large cookie sheet
Using your spatula evenly spread about 2/3 of the meringue onto the circle
With the last 3 create a "crust" of sorts about an inch wide around the edges. I tried to be a little artsy and create a pattern in the meringue. It didn't go great. But if you have that kind of skill go for it! Meringue holds it's shape pretty well so, power to you!
Bake for 1 1/2 hours at 180 degrees. Don't open the oven! After the 90 minutes are up, turn off the oven and leave inside for another hour. Don't open! Turn on the light if you want to marvel at your creation.
While the meringue is cooking, prepare your filling
Place a sauce pan with about 2-3 inches of water on the stove to start creating a double boiler
Zest the three lemons and juice them. You want to get about 1/3 cup zest and 1/2 cup juice.
Whisk the zest, juice, 4 yolks, and 1/2 cup of sugar together in a "heat proof" bowl. I never really know what that means, but I read it places. My bowls all get hot.
Place the bowl over your boiling water. Whisk constantly for about 7-10 minutes or until the mixture has thickened
Remove from the heat and whisk in the butter one slice at a time. Don't add another slice of butter until the first one is melted.
Place your lemon curd into the fridge to cool until your meringue is ready
Tick tock, tick tock.
Your meringue is ready! Remove it from the oven and transfer to whatever serving platter you are going to use
Using your mixer one more time, whip up the cup of heavy cream until it is stiff and has the texture of awesome whipped cream
Take a large 1/3 cup and fold it into your lemon curd and save the rest for people to add on top
Spread the lemon curd evenly into your meringue crust