Pavlovas are a simple meringue dessert usually filled with a fruit curd or cream and often topped with berries. This pavlova is infused with fresh sweet tea and topped with delicious homemade lemon curd.
PREHEAT the oven to 200 degrees F. Line a baking sheet with parchment paper.
BEAT, the egg whites in the bowl of a standing mixer, using the whisk attachment, until thick and frothy, about 2 to 3 minutes. With the machine on medium-high speed, gradually add the sugar 2 tablespoons at a time. Add the tea, cream of tartar and the sea salt. Increase the speed to high and continue to whisk the egg whites until they hold a stiff peak, about 4 minutes longer.
SPOON 6 large dollops of the mixture onto a baking sheet, about 1 inch apart. Using the back of a spoon, smooth out the sides and make a shallow well in the middle of each meringue. Bake for 2 hours. The meringues should be crisp on the outside and have a chewy texture on the inside.
WHISK together the lemon juice, egg yolks and sugar.
POUR the mixture into a nonreactive saucepan. Bring to a simmer over medium heat. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon. Remove from the heat and transfer to a clean, heatproof, nonreactive bowl. Stir in the butter, 1 tablespoon at a time. Cool the curd to room temperature. Transfer to a resealable container. The curd can be stored in the refrigerator for up to 3 weeks in an air-tight resealable container.
ASSEMBLE the pavlovas by spooning a dollop of the lemon curd into the well of each meringue. Serve with fresh berries.