Lemon Cream Meringues

Heat oven to 250°F. Line two large baking sheets with parchment paper.

In a small bowl, combine the salt, sugar, and cornstarch.

In the large bowl of a stand mixer fitted with the whisk attachment, or with a hand mixer, beat the egg whites on medium/low speed until they begin to thicken.

Increase the speed to medium and sprinkle the sugar-cornstarch mixture a small amount at a time with the machine running.

Beat for another minute or two once added, then add vinegar and vanilla.

Continue to whip the mixture until the egg whites are glossy, and stiff peaks form when the whisk is lifted.

Scoop meringue batter in generous 1/4-cup dollops evenly spaced over the prepared trays.

Use the back of a soup spoon to create an indentation in the center of each.

Transfer pans to the oven and bake for 35 to 45 minutes, rotating the pans once halfway for even cooking.

Turn the oven off and let them cool the rest of the way inside.

Place the sugar in a heatproof bowl that will fit over a saucepan.

Finely grate the zest of both lemons into the sugar and rub together to release flavor.

Add the juice of both lemons and egg yolks and whisk to combine.

Set the bowl over an inch of boiling water and cook, stirring, until the mixture begins to gel or thicken.

Remove from the heat, add butter and stir until it melts, and strain the curd through a fine-mesh sieve.

Cover and let it cool.

Beat cream at medium speed until it begins to thicken and gradually sprinkle in sugar.

Add vanilla and sour cream and beat until soft-to-medium peaks form.

Place one meringue on a plate and spoon a tablespoon of lemon curd on top.

Dollop with whipped cream and finish with powdered sugar or berries.