Ever since my first pav in How To Eat, I have been something of a pavaholic. For me, acidity is key. I never understood why anyone would pile sweet fruit on top of something that is essentially – and ...

This lemon curd pavlova is a perfectly light dessert with a meringue base. It’s crisp on the outside, chewy and delicious on ...

Story of our lives: We’re craving cake, so we eat a slice (or two) and then feel weighed down and blah for the rest of the day. But when we discovered this double-decker lemon-raspberry pavlova, we ...

Pavlova, a national dish of Australia, was named for Russian ballerine Anna Pavlova. This meringue-based dessert is also a favorite in New Zealand. Preheat oven to 300 degrees Fahrenheit with rack in ...

Prepare a baking sheet with parchment paper or a non-stick liner (like a Silpat). In the bowl of a stand mixer fitted with the whisk attachment, add your egg whites, vinegar and cream of tartar. Begin ...

Whisk all the ingredients together in a metal bowl. Set the bowl over a pot of simmering water. Continue whisking until the mixture becomes thick and puddinglike. Chill over ice, whisking often. When ...

Makes an 8- to 9-inch free-form tart (serves 8). Note: This is traditionally filled with whipped cream and berries. When the Meyer lemons are in season, make a bright, sunny curd. From Beth Dooley.