Instructions: To make meringue: In bowl, combine egg whites, vinegar, and salt. Beat until soft peaks form. Add sugar, 1 tbsp (15 ml) at a time; beat until stiff peaks form.

Line a baking sheet with parchment or brown paper (aluminum foil may also be used). Draw a circle with an 8-inch diameter. Spoon egg-white mixture on paper pattern; with a spoon shape mixture into a circle with sides about 2 inches higher than centre. Or prepare individual meringues 2 inches in diameter.

Bake single meringue in 250F oven for about 1 1/2 hours or until slightly coloured. Turn off oven and leave meringue to cool for 2 hours or overnight before removing from oven. Carefully remove from paper. (Bake individual meringue for 50 to 60 minutes).

To make lemon sauce: In small saucepan, combine sugar, cornstarch, and lemon peel. Stir in water and lemon juice; cook over medium heat, stirring constantly until slightly thickened. Carefully stir one-quarter of hot mixture into beaten egg to prevent egg from coagulating; return to hot mixture, stirring constantly. Cook and stir for 4 minutes or until thickened. Cover and refrigerate.

Just before serving, combine cut-up fruit with lemon sauce. Spoon into meringue shell and serve, garnished with mint leaves.

Preparation 1 hour, Cook 1 1/2 hour. 6 servings 192 Calories per serving, fibre

My Note: Lemon sauce can be made with two egg yolks if you are unconcerned about cholesterol. Check the meringue at about 40 minutes - tastes good without the extra drying time for eating the same day.

Australian recipe for Pavlova.

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