Lemon curd pavlova
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Lemon curd pavlova
Last updated 6/12/2012 1:21:57 AM. Recipe ID 54374. Report a problem with this recipe.
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      Title: Lemon curd pavlova
 Categories: Desserts
      Yield: 8 Servings
    3/4 c  Granulated sugar
      2 tb Cornstarch
    2/3 c  Lemon juice
      2 tb Coarsely grated lemon rind
      3    Eggs
      3    Egg yolks
    1/3 c  Unsalted butter
  1 1/2 c  Whipping cream
      2    Kiwi fruit
      1 c  Frozen raspberries, slightly
           Mint leaves
           LEMON PAVLOVA
      4    Egg whites
      1 pn Of cream of tartar
    2/3 c  Granulated sugar
    1/3 c  Icing sugar
      1 tb Cornstarch
    1/4 ts Finely grated lemon rind
      1 tb Lemon juice
  LEMON CURD FILLING;  In heavy sauce pan, whisk together sugar, corn
  starch, lemon juice, rinds, eggs and yolks until well blended. Cook
  over medium low heat for 10 - 15 minutes, stirring constantly while
  mixture comes to gentle boil, until smooth and thickened, and no
  taste of cornstarch remains. Remove from heat and strain immediately
  into heatproof bowl, discarding rind.  Stir in butter until melted.
  Cover surface with waxed paper. Refrigerate for up to 3 days.
  LEMON PAVLOVA; Line large baking sheet or pizza pan with parchment
  paper or greased foil.  Draw outline for 9 inch circle, set aside. In
  large bowl, beat egg whites with cream of tartar until soft peaks
  form. Gradually beat in half of the granulated sugar until stiff
  glossy peaks form. In seperate bowl, combine remaining sugar with
  icing sugar and cornstarch. Sprinkle over egg whites; add lemon rind
  and juice and fold together until smooth. Scoop out onto circle; form
  into nest-shape, making side higher than middle. Bake in 275 oven for
  about 1 - 1/2 hours or until outside is crisp and very light gold.
  Let cool completely; transfer to doily-lined serving plate. (Can be
  made a few hours before serving)
  TO SERVE; whip cream until stiff.  Beat Lemon Curd Filling briefly to
  lighten. Stir in one-third of the whipped cream; fold in remainder.
  Mound in Pavlova nest, letting some overflow slightly Peel and slice
  kiwi fruit thinly; arrange kiwi slices, raspberries and mint leaves
  on top. To serve, cut with serrated knife. Makes 8 - 10 servings.

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Recipe ID 54374 (Apr 03, 2005)

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