(Pavlovas) Meringues with Lemon Curd and Mixed Berries

This is a light, light, light dessert thanks to the "not so" bad for you homemade lemon curd. It's bright citrus pop from the lemon and fresh sweetness from the berries are the perfect pair to the light and crispy meringues! And, the best part-a single "nest" is 150 +/- (depending how much filling you add).

Not only are they delish and a great way to finish a meal, they are easy and can be made that day and assembled right before dessert.

Meringues:

1/4 Teaspoon Cream of Tarter
4 Large Egg Whites
3/4 Cup Granulated Sugar

Lemon Curd:

2 Large Eggs
1 Large Egg White
1/2 Cup Granulated Sugar
2 Teaspoons lemon rind, grated
1/2 Cup Fresh Lemon Juice
1 Teaspoon Potato Starch
Dash of Salt

2 6 Ounce packages of fresh berries (raspberries, blueberries, blackberries)
Powdered Sugar for dusting (optional)

Preparation:
Preheat oven to 250°.
To prepare meringues, cover 2 baking sheets with parchment paper. Draw 4 (4-inch) circles on each piece of paper. Turn paper over; secure with masking tape.
Place cream of tartar and 4 egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
Divide the egg white mixture evenly among 8 drawn circles on baking sheets. Shape meringues into nests with 1-inch sides using the back of a spoon.

Bake at 250° for 1 hour, rotating baking sheets after 30 minutes. Turn oven off, and cool meringue nests in closed oven for 2 hours. Remove from oven, and carefully remove meringue nests from paper.
To prepare lemon curd, combine whole eggs and 1 egg white in a medium bowl; stir well with a whisk. Heat 1/2 cup granulated sugar, rind, juice, potato starch, and salt over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge. Gradually add hot juice mixture to egg mixture, stirring constantly with a whisk. Return juice mixture to pan. Cook over medium heat for 2 minutes or until thick, stirring constantly. Spoon curd into a bowl; cool to room temperature. Cover and chill.
Arrange about 1/4 cup berries in each meringue nest; top with about 2 tablespoons lemon curd. Sprinkle the nests evenly with powdered sugar, if desired. Serve immediately.