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    Lemon Curd Pavlova: Ingredients

    Uploaded by

    Cyra Lewis
    This recipe is for a lemon curd pavlova dessert that serves 8 people and contains 404 calories. It consists of a meringue base topped with lemon curd and fresh fruit. The meringue is made from egg whites, sugar, cornstarch and vinegar and bakes at reduced heat for 1.5 to 2 hours. The lemon curd contains lemon zest, butter, eggs, sugar and lemon juice. It is spread on the cooled meringue and garnished with lemon slices, blueberries and mint before serving.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Lemon Curd Pavlova: Ingredients

    Uploaded by

    Cyra Lewis
    32 views4 pages
    This recipe is for a lemon curd pavlova dessert that serves 8 people and contains 404 calories. It consists of a meringue base topped with lemon curd and fresh fruit. The meringue is made from egg whites, sugar, cornstarch and vinegar and bakes at reduced heat for 1.5 to 2 hours. The lemon curd contains lemon zest, butter, eggs, sugar and lemon juice. It is spread on the cooled meringue and garnished with lemon slices, blueberries and mint before serving.

    Original Description:

    A delicious, light and fresh dessert, with a meringue base and a light lemon curd topping.

    Original Title

    Lemon Curd Pavlova

    Copyright

    © © All Rights Reserved

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    This recipe is for a lemon curd pavlova dessert that serves 8 people and contains 404 calories. It consists of a meringue base topped with lemon curd and fresh fruit. The meringue is made from egg whites, sugar, cornstarch and vinegar and bakes at reduced heat for 1.5 to 2 hours. The lemon curd contains lemon zest, butter, eggs, sugar and lemon juice. It is spread on the cooled meringue and garnished with lemon slices, blueberries and mint before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    32 views4 pages

    Lemon Curd Pavlova: Ingredients

    Uploaded by

    Cyra Lewis
    This recipe is for a lemon curd pavlova dessert that serves 8 people and contains 404 calories. It consists of a meringue base topped with lemon curd and fresh fruit. The meringue is made from egg whites, sugar, cornstarch and vinegar and bakes at reduced heat for 1.5 to 2 hours. The lemon curd contains lemon zest, butter, eggs, sugar and lemon juice. It is spread on the cooled meringue and garnished with lemon slices, blueberries and mint before serving.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Lemon Curd Pavlova

    Prep Time: 15 minutes
     
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 45 minutes
     
    Servings: 8 people
     
    404 kcal
     
    A delicious, light and fresh dessert, with a meringue base and a light lemon curd
    topping. Garnished with fresh lemon slices, blueberries, mint leaves and powdered
    sugar.

    Ingredients
    Lemon Curd:
     Zest of one lemon
     1 1/4 cup white sugar
     1/2 cup unsalted butter at room temperature
     4 large eggs
     1/2 cup freshly squeezed lemon juice strained
     Pinch of salt
    Pavlova:
     6 egg whites
     1 tsp cream of tartar OR 1/2 tsp salt
     1 1/3 cups superfine white sugar OR normal granulated sugar run through a food
    processor for a minute or so or just use normal granulated sugar and beat longer per
    instructions
     1 tsp vanilla extract
     3 tsp cornstarch
     1 tsp white vinegar
    For Garnish:
     Thin lemon slices
     Fresh blueberries
     Fresh mint leaves
     Powdered sugar for dusting

    Instructions
    Lemon Curd:
    1. Using a vegetable peeler, remove the zest of one lemon in large strips.
    2. In a large bowl over a pot of simmering water, combine lemon zest strips,
    sugar, butter, eggs, lemon juice and salt. Whisk together over the heat until the
    lemon curd thickens and coats the back of a spoon. This will take 15-20 minutes.
    Once thickened, discard lemon zest and strain through a fine mesh sieve in to a bowl.
    Cover with plastic wrap and refrigerate up to 1 week.
    Pavlova:
    1. Preheat oven to 395F.
    2. Spray a baking sheet with cooking spray, then line with a sheet of parchment
    paper (the spray just helps the parchment stick to the tray, so it doesn't move around
    as your spreading the meringue). Place an 8-inch springform outer right (without the
    bottom part) in the centre of the baking sheet. (Alternately, draw an 8-inch circle in
    the centre of the parchment to use as a guide.) Set aside.
    3. Using an electric mixer and a clean, narrow, deep bowl or the bowl of a stand
    mixer fitted with the whipping attachment, beat egg whites and cream of tartar (or
    salt) on the highest setting until soft peaks form (using a narrow deep bowl ensures
    the beaters are well into the whites and will build up the greatest volume). Add sugar,
    1 tablespoon at a time, without stopping the mixer, beating constantly until thick and
    glossy. Add 3 tsp of cornflour with the last tablespoon of sugar. Whip mixture until
    sugar is completely dissolved. Dissolving the sugar should take about 10-12 mins (or
    if using normal granulated sugar, about 15 mins.) Test the mixture by feeling a small
    amount of the meringue between two fingers if it is grainy beat longer. Once the
    sugar is dissolved, use a rubber spatula to fold through vanilla and vinegar in a few,
    quick strokes.
    4. Spoon meringue into the springform cake ring and shape the uncooked
    meringue using the springform cake tin as a guide into one giant meringue.  Make a
    slight indentation in the top, pushing the extra meringue towards the edges. You
    want it just slightly dished. This is where your lemon curd will go, so you want the
    edges higher, so it stays put in the middle. Carefully lift the springform cake pan ring
    straight up and remove. Place the uncooked meringue cake into the oven.
    5. IMMEDIATELY REDUCE OVEN TEMPERATURE TO 210F.
    6. Bake for 1 1/2 to 2 hours or until dry and crisp, test by tasting a teaspoon of
    the meringue from the top if it doesn't taste of egg it is done don't worry about the
    small hole made by this testing it will be covered by the topping. Test at 1 1/2 hours
    and then every 15 mins until ready. Turn off oven and leave in oven to cool
    completely. (pavlova may sink and crack during cooling).
    7. To serve: (Put curd on meringue just before serving) Spoon cooled lemon curd
    on top of meringue and spread evenly in the indentation, leaving the outermost edges
    uncovered. Arrange some lemon slices around one side. Top with a scattering of fresh
    blueberries and some fresh mint leaves. Dust with powdered sugar, if desired. Would
    also be nice with a dollop of whipped cream.
     
    Save

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