Lemon Cream Pavlovas

You can never have too many dessert recipes, so give Lemon Cream Pavlovas a try. This recipe serves 6. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 492 calories, 5g of protein, and 29g of fat per serving. For $1.0 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from The Baker Chick requires sugar, powdered sugar, vanillan extract, and heavy whipping cream. 5917 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a not so excellent spoonacular score of 18%. If you like this recipe, take a look at these similar recipes: Individual Pavlovas With Lemon Curd Whipped Cream, Easter Pavlovas with Lemon Whipped Cream and Vanilla-Rhubarb Compote, and Individual Pavlovas with Cream Cheese Whipped Cream and Raspberry Sauce.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

In a small saucepan combine the yolks, lemon juice and zest, salt and sugar. Whisk together and then cook over medium heat, stirring constantly for 5-7 minutes, until mixture thickens and can coat the back of a spoon. Remove from heat and stir in the butter, one piece at a time.Pour curd into a fine mesh sieve, straining out any chunks or large zest bits. Cover with a piece of plastic wrap placed directly on the surface and refrigerate until chilled completely. Preheat oven to 275F. Line a large cookie sheet with parchment paper. (If desired,) trace 6- 3 inch circles spaced evenly among the sheet and flip the parchment over so the writing is facing down. Place the egg whites in the very clean bowl of a stand mixer fitted with a (very clean) whisk attachment. Whisk on medium high speed until soft peaks form. Let the machine continue to run as you gradually add the sugar- one tablespoon at a time. Continue to beat, raising the speed to high if needed, until stiff glossy peaks are formed. Sprinkle the corn starch, vinegar and vanilla over the meringue and gently fold them in to combine. Now gently spread the meringue in the circles on the parchment to make circular bases. Make sure the edges of the meringue are slightly higher then the center so you have a very small well in the middle.Bake for about 40-55 minutes, or until the meringue rounds are a pale pink egg-shell type color. Turn the oven off and leave the door slightly ajar to let the meringues cool completely. As the meringue cools, it will crack slightly.Whip the heavy cream with an electric mixer until soft peaks form. Add the vanilla and sugar and continue beating until you get stiff peaks. Top each cooled meringue round with a large spoonful of lemon curd and spread it to the edges. Add a large dollop of whipped cream. Enjoy!

 

Step by step:

1. In a small saucepan combine the yolks, lemon juice and zest, salt and sugar.

2. Whisk together and then cook over medium heat, stirring constantly for 5-7 minutes, until mixture thickens and can coat the back of a spoon.

3. Remove from heat and stir in the butter, one piece at a time.

4. Pour curd into a fine mesh sieve, straining out any chunks or large zest bits. Cover with a piece of plastic wrap placed directly on the surface and refrigerate until chilled completely. Preheat oven to 275F. Line a large cookie sheet with parchment paper. (If desired,) trace 6- 3 inch circles spaced evenly among the sheet and flip the parchment over so the writing is facing down.

5. Place the egg whites in the very clean bowl of a stand mixer fitted with a (very clean) whisk attachment.

6. Whisk on medium high speed until soft peaks form.

7. Let the machine continue to run as you gradually add the sugar- one tablespoon at a time. Continue to beat, raising the speed to high if needed, until stiff glossy peaks are formed. Sprinkle the corn starch, vinegar and vanilla over the meringue and gently fold them in to combine. Now gently spread the meringue in the circles on the parchment to make circular bases. Make sure the edges of the meringue are slightly higher then the center so you have a very small well in the middle.

8. Bake for about 40-55 minutes, or until the meringue rounds are a pale pink egg-shell type color. Turn the oven off and leave the door slightly ajar to let the meringues cool completely. As the meringue cools, it will crack slightly.Whip the heavy cream with an electric mixer until soft peaks form.

9. Add the vanilla and sugar and continue beating until you get stiff peaks. Top each cooled meringue round with a large spoonful of lemon curd and spread it to the edges.

10. Add a large dollop of whipped cream. Enjoy!

Nutrition Information:

covered percent of daily need