Raspberry Lemon Pavlova

• 4 egg whites
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup sugar
• 3/4 cup lemon curd
• 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
• 1-1/2 cups fresh raspberries

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a large pizza pan with parchment paper; set aside.
2. Add cornstarch, vinegar and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
3. Spread into a 12-in. circle on prepared pan, forming a shallow well in the center. Bake at 225u0b0 for 55-65 minutes or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/4 hours.
4. Just before serving, spread lemon curd into meringue shell. Top with whipped topping and raspberries.

egg whites, cornstarch, white vinegar, vanilla, sugar, lemon curd, frozen reducedfat whipped topping, fresh raspberries

Taken from www.tasteofhome.com/recipes/raspberry-lemon-pavlova/ (may not work)