Gluten-Free Lemon-Raspberry Pavlova

1. Make the Meringue Layers: Preheat the oven to 300°F. Line two baking sheets with parchment paper. Using a marker and a 9-inch plate or cake pan, trace a circle onto each piece of parchment paper. Turn the paper over so that the ink is still visible but won’t touch the meringue.

2. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites with the cream of tartar on medium speed until lightly frothy. Increase the speed to high and gradually add the granulated sugar, continuing to whip until the mixture holds stiff peaks, 4 to 5 minutes.

3. Divide the meringue between the two prepared baking sheets. Use the tracings as a guide to spread the meringue into two round, even circles.

4. Transfer the baking sheets to the oven and reduce the oven temperature to 250°F. Bake until the meringue just barely begins to turn golden at the edges and feels dry to the touch, 60 to 75 minutes.

5. Turn off the oven and let the meringue sit until the oven has fully cooled. (This helps the meringue stay crispy.).

6. Once the meringue has cooled (about 1 hour), carefully remove the parchment from both layers.

7. Make the Filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream with the confectioners’ sugar until it makes soft peaks. Add the lemon curd and raspberry jam, and mix to combine.

8. Place the first meringue layer on a serving platter. Spread half of the whipped cream mixture on top andthen sprinkle with half of the raspberries and lemon zest.

9. Carefully place the second meringue layer on top. Spread the remaining whipped cream on top in an even layer, and finish with the remaining raspberries and lemon zest. Serve immediately.