Sunny Side Up Pavlovas

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.

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.

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.

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.

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.

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).

To Serve: Place each meringue on dessert plate. Spoon some lemon curd into well of each meringue and garnish with fresh berries.