Pavlova, Brown Sugar w Lemon Curd & Yogurt Whipped Cream

Make the pavlova: Line a baking sheet with parchment paper and use a pencil to draw a large oval on it. Set aside. Heat oven to 250 degrees.
In a food processor, pulse brown sugar and cornstarch until fine. Set aside.
Add egg whites and salt to a large, clean bowl and beat with an electric mixer on medium-high until foamy, about 1 minute. Add cream of tartar and continue beating until soft peaks form. With mixer running, slowly sprinkle sugar mixture into egg whites and beat until stiff, shiny peaks form, about 3 minutes. Use a rubber spatula to gently fold in vanilla extract.
Spoon meringue onto prepared baking sheet, filling in penciled oval. Use the back of a spoon to smooth surface. Transfer pan to oven and bake 1 hour, then turn off oven. Let meringue cool completely in oven, about 1½ hours. Meringue should be crisp on the outside and tender and chewy inside.
Meanwhile, prepare the lemon curd (or use microwave recipe above): Place eggs and egg yolks in a medium heavy-bottomed saucepan and whisk to combine. Add sugar, lemon juice and zest, and whisk until smooth. Place pan over medium heat and add butter. Use a rubber spatula to stir continuously until mixture begins to thicken and just coat spatula, 3-5 minutes. To avoid curdling, keep a close eye on the heat, reducing as needed and making sure the mixture never boils. Continue cooking, stirring, until mixture reaches 160 degrees. Remove from heat and scrape mixture into a shallow bowl to cool. Cover bowl with plastic wrap, pressing wrap onto surface of curd so a skin does not form. Pierce plastic with the tip of a knife in a few places to release steam. Refrigerate until fully cooled, up to 3 days.
Prepare the yogurt whipped cream: In a medium bowl, combine cream, yogurt, vanilla, confectioners’ sugar and salt. Use an electric mixer fitted with the whisk attachment to beat on medium-high speed until cream holds stiff peaks, 3-4 minutes. Cover and refrigerate until ready to use.
Assemble the pavlova: Place meringue on a large platter. Spoon lemon curd onto the center of the meringue and use the back of a spoon to smooth into an even layer, leaving a 1 ½-inch border of bare meringue all around. Dollop a pile of yogurt whipped cream on top of the lemon curd. Garnish with lemon zest, blossoms and sprigs of mint, if desired. Serve immediately.

For the Pavlova:
1½ cups dark brown sugar
2 tablespoons cornstarch
6 large egg whites, room temperature
⅛ teaspoon kosher salt
1 teaspoon cream of tartar
1 teaspoon pure vanilla extract

For the lemon curd:
2 large eggs
2 large egg yolks
½ cup granulated sugar
6 tablespoons fresh lemon juice
1 tablespoon lemon zest
4 ounces (1 stick) unsalted butter, chilled and cubed
For the yogurt whipped cream:
1 cup heavy cream
⅓ cup plain whole milk yogurt
1 teaspoon vanilla extract
1½ tablespoons confectioners’ sugar
⅛ teaspoon kosher salt
Lemon zest, for garnish (optional)
Edible blossoms, for garnish (optional)
Fresh mint, for garnish (optional)