4 egg whites
1/4 tsp cream of tartar
1 cup sugar
Whip whites stiff and add tartar. Add sugar gradually and beat well.
Bake on a well greased parchment paper in a pie pan. Bake 1 hour 300 degrees.
Cool and leave in oven until cooled.
Lemon Curd
4 egg yolks
1/2 sugar (plus 3 Tbs)
3 tsp lemon rind
1/2 pint cream
Beat egg yolks slightly and then add sugar and rind. Cook in double boiler until thickened. Cool and spread on pavlova. Let stand in Merangue overnight with whipped cream. Take cream with NO SUGAR and you can make a day ahead or early morning.
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