Lemon Curd Pavlova

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.

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
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

Lemon Curd:
Using a vegetable peeler, remove the zest of one lemon in large strips.
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.

next instruction : www.seasonsandsuppers.ca

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