3/4 c  Granulated sugar
2 tb Cornstarch
2/3 c  Lemon juice
2 tb Coarsely grated lemon rind
3    Eggs
3    Egg yolks
1/3 c  Unsalted butter
1 1/2 c  Whipping cream
GARNISH;
2    Kiwi fruit
1 c  Frozen raspberries, slightly
-thawed
Mint leaves
LEMON PAVLOVA
4    Egg whites
1 pn Of cream of tartar
2/3 c  Granulated sugar
1/3 c  Icing sugar
1 tb Cornstarch
1/4 ts Finely grated lemon rind
1 tb Lemon juice

LEMON CURD FILLING;

LEMON CURD FILLING; In heavy sauce pan, whisk together sugar, corn starch,
lemon juice, rinds, eggs and yolks until well blended. Cook over medium low
heat for 10 – 15 minutes, stirring constantly while mixture comes to gentle
boil, until smooth and thickened, and no taste of cornstarch remains.
Remove from heat and strain immediately into heatproof bowl, discarding
rind. Stir in butter until melted. Cover surface with waxed paper.
Refrigerate for up to 3 days.

LEMON PAVLOVA; Line large baking sheet or pizza pan with parchment paper or
greased foil. Draw outline for 9 inch circle, set aside. In large bowl,
beat egg whites with cream of tartar until soft peaks form. Gradually beat
in half of the granulated sugar until stiff glossy peaks form. In seperate
bowl, combine remaining sugar with icing sugar and cornstarch. Sprinkle
over egg whites; add lemon rind and juice and fold together until smooth.
Scoop out onto circle; form into nest-shape, making side higher than
middle. Bake in 275 oven for about 1 – 1/2 hours or until outside is crisp
and very light gold. Let cool completely; transfer to doily-lined serving
plate. (Can be made a few hours before serving)

TO SERVE; whip cream until stiff. Beat Lemon Curd Filling briefly to
lighten. Stir in one-third of the whipped cream; fold in remainder. Mound
in Pavlova nest, letting some overflow slightly Peel and slice kiwi fruit
thinly; arrange kiwi slices, raspberries and mint leaves on top. To serve,
cut with serrated knife. Makes 8 – 10 servings.