Make meringue: Preheat oven to 300°F with rack in middle. Trace an approximately 7-inch circle on a sheet of parchment paper. Turn parchment over and put on a baking sheet.
Whisk together superfine sugar and cornstarch in a small bowl.
Beat whites with a pinch of salt using an electric mixer at medium speed until they hold soft peaks. Add water (whites will loosen) and beat until whites again hold soft peaks.
Increase speed to medium-high and beat in sugar mixture 1 tablespoon at a time. After all sugar has been added, beat 1 minute more.
Add vinegar and beat at high speed until meringue is glossy and holds stiff peaks, about 5 minutes (longer if using hand-held mixer).
Gently spread meringue inside circle on parchment, making edge of meringue slightly higher than center (the crater is for curd and fruit). Bake until meringue is pale golden and has a crust, about 45 minutes (inside will still be marshmallow-like).
Turn oven off and prop door open slightly with a wooden spoon. Cool meringue in oven 1 hour.
Make Lemon curd while meringue bakes: Stir together sugar, cornstarch, and salt in a 2-quart heavy saucepan, then add lemon juice and butter. Bring to a simmer over medium-high heat, whisking, then continue to simmer, whisking constantly, 1 minute. Lightly beat yolks in a small bowl and whisk in 1/4 cup lemon mixture, then whisk into remaining lemon mixture in saucepan. Reduce heat to low and cook, whisking constantly, until curd is thickened, about 2 minutes (do not let boil). Transfer to a bowl and stir in zest. Chill, surface covered with parchment, until cool, about 1 1/2 hours.
Assemble Pavlova: Beat heavy cream until it just holds stiff peaks, then fold 1/4 cup beaten cream into curd to lighten. Spoon lemon curd into meringue and mound berries on top. Serve remaining whipped cream on the side.
Cooks' notes: For best results, keep oven door closed as much as possible during baking. Meringue can be made 2 days ahead and frozen, wrapped well in plastic. Thaw before serving. Curd can be made 2 days ahead and chilled.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	461.37 Kcal (1932 kJ)
Calories from fat	171.94 Kcal
		% Daily Value*
Total Fat	19.1g	29%
Cholesterol	140.65mg	47%
Sodium	118.94mg	5%
Potassium	110.3mg	2%
Total Carbs	72.74g	24%
Sugars	59.46g	238%
Dietary Fiber	0.03g	0%
Protein	5.32g	11%
Vitamin C	5.4mg	9%
Vitamin A	0.1mg	3%
Iron	2.1mg	12%
Calcium	42.2mg	4%

Amount Per 100 g
Calories	153.5 Kcal (643 kJ)
Calories from fat	57.21 Kcal
		% Daily Value*
Total Fat	6.36g	29%
Cholesterol	46.79mg	47%
Sodium	39.57mg	5%
Potassium	36.7mg	2%
Total Carbs	24.2g	24%
Sugars	19.78g	238%
Dietary Fiber	0.01g	0%
Protein	1.77g	11%
Vitamin C	1.8mg	9%
Iron	0.7mg	12%
Calcium	14mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Morning Buns

Warm water, Dry active yeast, Sugar, Dry milk solids, Salt and 9 more..
German Chocolate Cake Squares

Water, Sweet chocolate, chopped, All purpose flour and 16 more..
German Chocolate Cake Squares

Water, Chocolate, chopped, All-purpose flour and 16 more..
Halloween Cinnamon Twists

Warm water (105f to 115f), Active dry yeast, Milk, Sugar and 9 more..
Susan's Perfect Lemon Bars

All-purpose flour and 12 more..
Citrus Pudding with Whipped Cream

Sugar, Grated tangerine rind, Grated orange rind and 7 more..
Strawberry Pistachio Mille-Feuillantines

Shelled natural pistachios (about 2 1/2 oz) and 12 more..