Be aware that the pavlova needs up to two hours to bake and at least six hours to cool in the oven before assembly.

The lemon curd and raspberry crème légère can be made a day or two ahead of time and stored in the fridge until needed.

Prepare two sheet pans with parchment paper lining the bottom. On one of the parchment sheets trace an 8 inch circle on the underside.

Preheat the oven to 300°F.

In the bowl of a stand mixer* fitted with the whisk attachment, add the egg whites, cream of tartar and kosher salt. Beat on speed 4 until soft peaks form and then begin slowly sprinkling the sugar in 1 tablespoon in at a time until it is all in. Scrape the bowl down a few times to ensure all of the sugar gets incorporated.

Continue mixing on speed 4 until stiff peaks form, about 25-30 minutes. Add the cornstarch and lemon juice and mix just until incorporated.

Transfer the meringue to a large piping bag fitted with a large plain round piping tip.

On the prepared sheet pan with the traced circle, pipe a round nest shape. If you have room around it, pipe dollops of meringue for the “eggs”. I made some small and some large.

Pipe more “egg” dollops on the second tray. To the egg dollops take measuring spoons of varying sizes to match the size of the “eggs” and use the back sides to scoop a divot in the “eggs”. This will be filled with lemon curd after baking.

Combine the pureed raspberries, milk and vanilla in a medium saucepan over medium heat until simmering. Remove from heat and strain through a fine mesh sieve.

Combine the granulated sugar and egg yolks in a medium bowl. Whisk by hand or with beaters until light yellow and fluffy.

Add flour and cornstarch and whisk until thoroughly combined and lightened even further.

Slowly stream in warmed and strained raspberry milk with a ladle while whisking vigorously to prevent cooking the eggs. Continue slowly adding in the milk mixture until it is all combined.

Return the entire mixture to the medium saucepan and place over low heat. Whisk constantly until the pastry cream has thickened to a pudding consistency. This can take 5+ minutes. Remove from the heat promptly and transfer to a heatproof bowl.

Cover with plastic and press down to touch the surface of the pastry cream to prevent a skin from forming. Chill at least 1 hour or place over a bowl of ice to chill it faster. While waiting on this to chill, feel free to move on to making the curd and come back to finish this when you are ready to assemble.

When the pastry cream is completely chilled, whip the ¾ cup heavy cream until stiff peaks form. Stir the chilled raspberry pastry cream before gently folding the whipped cream in. Transfer to a large piping bag fitted with a large plain round tip and set aside until ready to fill the pavlova.

In a heatproof bowl, add the egg yolks, granulated sugar, lemon zest, lemon juice and salt. Beat together with a silicone whisk.

Place the bowl over a bain-marie (a saucepan with one inch of water in the bottom that does not touch the bowl when the bowl is placed on top) over medium heat.

Cook, whisking constantly, until thickened, this can take 10-15 minutes. Once thickened, remove the bowl carefully from the heat. Add the butter and vanilla and stir until the butter is completely melted in and combined.

Pour into a clean bowl and cover with plastic wrap or parchment, making sure it touches the surface to prevent a skin forming. Cool in the refrigerator until completely chilled.

Place the meringue nest on a serving plate. Pipe dollops of the raspberry cream in a ring on top. You will have some left over, and can use it to fill any leftover “eggs”. Cover with some of the lemon curd, reserving some for decorating the eggs.

Place the eggs on top of the filled nest and fill the egg divots with lemon curd to look like runny egg yolks.