Preparation

1. Strain yolks, whole egg and lemon juice through a sieve into a non reactive saucepan. Add sugar, whisking to combine.
2. Cook over low heat, stirring with a wood spoon or heat resistant spatula, unti the mixture thickens and coats the back of a spoon, about 6-8 minutes.
3. Transfer the mixture to a heat-proof bowl. Stir in the butter, piece by piece, until it is fully incorporated. Stir in the zest, refrigerate to cool, then fold in the yogurt.
4. To store for later use, coat the surface with wax paper to prevent a skin from forming. Will keep for up to 4 days in an airtight container in the refrigerator.
5. Wash berries in hot water for 5 seconds, drain. Slice the strawberries and combine it with the other fruit. Refrigerate until ready to use.
6. To serve: Place each pavlova shell into a serving dish. Fill with 2 tablespoons of the curd mixture. Top with a heaping 1/3 cup of berries and a light grating nutmeg. Serve.
7. This recipe does not meet the MHealthy Nutrition Guidelines. 1/2018