When it comes to Easter desserts, my mind always seems to go to lemon. The flavours are so bright and the pretty yellow colour of lemons is perfect for Spring. This Lemon Curd Pavlova is a great way to enjoy all those things and it’s easy to make ahead, to make your Easter cooking and entertaining easy.
A classic pavlova has a lovely light, marshmallow-like center and a crispy outside. It’s the perfect base for all kinds of things, but a creamy lemon curd is a wonderful pairing – a bit of tart with the sweet.
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 juicestrained
- 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:
- 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.
- for full recipe here : www.seasonsandsuppers.ca
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