Winter Citrus Pavlova

1. Preheat oven to 275°F. Line a large rimmed baking sheet with parchment paper. Using an overturned bowl or cake pan as a guide, trace an 8-inch circle onto parchment paper.

2. Beat egg whites and salt in a stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form, 1 to 2 minutes. With mixer on high speed, add sugar in a slow, steady stream, beating until stiff, glossy peaks form, about 6 minutes. With mixer on low speed, beat in vinegar and vanilla; beat in cornstarch.
3. Spread meringue inside marked circle on parchment. Use a spoon to create a large, shallow well in center.

4. Bake until meringue easily lifts off parchment, about 1 hour, 15 minutes. Turn off oven and let meringue cool inside oven for 2 hours. Remove from oven and let cool for 15 minutes. Peel off parchment and transfer meringue to a large serving platter.

5. Meanwhile, cut away peels from citrus with a paring knife. Slice 1 citrus crosswise into rounds. Cut remaining citrus into segments. Transfer citrus to paper towels to drain.

6. Beat cream with an electric mixer on medium-high speed until soft peaks form, 2 to 3 minutes.

Ginger-Lime Curd Recipe: Whisk 1/2 cup granulated sugar and 1/4 tsp. kosher salt in a small saucepan. Whisk in 4 large egg yolks; immediately whisk in 1 1/2 tsp. grated fresh ginger, 1 tsp. lime zest, and 1/3 cup fresh lime juice (from 5 or 6 limes). Cook over medium, whisking constantly, until thickened, 4 to 5 minutes. Remove from heat. Whisk in 3 Tbsp. cubed unsalted butter, stirring until melted. Strain mixture through a fine-mesh strainer set over a medium bowl. Cover and refrigerate until cold, at least 1 hour and up to 3 days. Makes 3/4 cup.

7. Spoon about three-quarters of the curd into well on top of meringue. Top with whipped cream. Dollop on remaining curd and add citrus. Sprinkle with pistachios.