Sunny-Side Up Pavlovas

For meringue: Preheat oven to 200°. Place egg whites, sugar, cream of tartar and salt in the clean, dry bowl of a stand mixer; set bowl over a pan of simmering water. Whisk until mixture reaches 165°, about 5 minutes. Lift bowl off pan, wipe bottom dry, and snap into a mixer fitted with a clean, dry whisk attachment. Beat on medium-high until thick and glossy and stiff peaks form, about 5 minutes. Beat in vanilla.

Line a baking sheet with parchment paper. Dollop meringue onto parchment in 8 evenly spaced, poached egg-shape mounds. Use the back of a spoon to carve a hollow into each mound. Bake 1 1/2 hours. Turn off oven and leave meringues to cool in oven with the door closed 1 hour.

Meanwhile, prepare fillings. For curd: Zest and juice lemons to get 2 teaspoons zest and 6 tablespoons juice. In a medium saucepan, melt butter over medium heat. Add yolks, zest and juice, sugar, and a pinch of salt. Whisk until curd thickens, about 5 minutes. Press through a fine-mesh strainer into a clean bowl. Let cool to room temperature, then cover and chill.

For whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream, sugar and vanilla on medium until thick.

To serve: Place meringues on a platter. Scoop a little whipped cream into each hollow followed by a heaping tablespoon of cold curd.