Pavlova with lemon curd at Spire

Meanwhile, prepare the lemon curd:

• Place egg yolks and sugar in a small saucepan. Whisk until the mixture has lightened and thickened slightly.
• Whisk in lemon juice and lemon zest.
• Place the saucepan on the stove and turn the heat to medium. Whisk or stir constantly to prevent the egg yolks from getting too hot and curdling.
• After 5–8 minutes, the mixture will begin to thicken slightly. You should be able to draw a finger across the back of a spatula, leaving a clear track.
• Turn off the heat and add the butter. Start with one or two cubes. Whisk until they have melted before adding more. Continue until all the butter is incorporated.
• Strain the curd to remove the lemon zest and any lumps. Cover with plastic wrap. Place the wrap directly on the surface of the curd to prevent a skin from forming. Let the curd cool in the refrigerator for at least 2 hours, preferably overnight.
• When it's almost time to serve, prepare the cream:
• Place heavy cream, sugar, and vanilla sugar in a bowl. Whisk until soft peaks form.
• Carefully transfer the baked meringue from the baking sheet to a platter. Spread the cream over it. Top with raspberries and mint.
• Whisk the lemon curd and pour it into a gravy boat.

Cut the pavlova into individual portions and pour lemon curd over each piece.