Lemon custard pavlova

Method

• 1
  Preheat oven to 120°C. Lightly spray a 24cm (base measurement) pie dish with oil and line with non-stick baking paper.
• 2
  Use an electric beater to beat egg whites in a clean, dry bowl until firm peaks form. Add 215g (1 cup) of sugar, 1 tablespoon at a time, beating constantly until mixture is thick and glossy. Beat in the lemon juice. Transfer to the dish, spooning the mixture 4cm up the side to form a shell. Bake for 1 hour 20 minutes or until crisp. Turn off oven. Leave in oven, with the door ajar, to cool completely.
• 3
  Meanwhile, combine egg yolks, remaining sugar and extra lemon juice in a saucepan over low heat. Use a balloon whisk to whisk until mixture thickens. Transfer to a bowl. Set aside to cool slightly. Cover surface with plastic wrap. Place in the fridge for 1 hour to cool.
• 4
  Use an electric beater to beat cream in a bowl until firm peaks form. Use a clean electric beater to beat the lemon mixture until smooth. Gently fold into cream. Spoon into meringue shell. Cover and place in the fridge for 2 hours to chill. Top with berries. Dust with icing sugar.