PIES AND TACOS
The light and airy meringue provides the perfect texture for the tangy lemon curd filling.
Pavlovas aren’t super complicated to make. They can be fairly easy, and the results are stunning!
If the meringue isn’t stiff enough, the pavlovas will lose their shape once you pipe.
A good pavlova has a crisp crust and a soft, marshmallowy center.
Prep Time: 30 Min
5 egg whites 1 1/4 cup Granulated Sugar A few drops food coloring of choice 2 tbsp cornstarch 2 tsp lemon juice 1/2 tbsp lemon zest 1/2 tsp lemon extract
Cook Time:1 hour
Whip the egg whites. Add the sugar and whip until the meringue is very stiff, with lots of little peaks shooting out.
Add the food coloring and mix. Add the cornstarch, lemon juice, and lemon zest. Stir the mixture with a spatula gently folding.
Pipe the meringue. Bake in the pre-heated 250F oven for 1 hour. And it's important to leave them in the oven without opening the door for 30 minutes, otherwise they can crack.
Combine butter, sugar, eggs, lemon juice and zest. Cook the mixture and stir non-stop, let the curd cool down and chill in the fridge for at least 2 hours.
Spoon the curd in the center of the pavlovas. Top with the mixed berries. You can also top the pavlovas with a dusting of powdered sugar before serving.