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Pavlovas with Silky Smooth Lemon Curd
Dessert

Pavlovas with Silky Smooth Lemon Curd

2 u 45 minVoor 12Nutri-Score C€€
van @acozykitchen7 imports0 keer gekookt
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wat je nodig hebt

Ingrediënten

12 personen
  • egg whites (large, at room temperature)Vers4 stukken
  • kosher salt (a pinch, for the meringue)Kruiden en specerijen1 g
  • cornstarchVoorraadkast6 g
  • white granulated sugar (for the meringue)Voorraadkast250 g
  • white wine vinegarVoorraadkast5 ml
  • vanilla extractVoorraadkast1 ml
  • lemon juice (freshly squeezed, from about 3 lemons)Groente en fruit180 ml
  • unsalted butter (at room temperature)Zuivel56 g
  • white granulated sugar (for the lemon curd)Voorraadkast100 g
  • egg yolks (large)Vers2 stukken
  • eggs (large)Vers2 stukken
  • kosher salt (for the lemon curd)Kruiden en specerijen1 g
  • fresh fruit (of choice, for topping)Groente en fruit150 g
  • mint (small sprigs, for garnish)Groente en fruit12 stukken
  • powdered sugar (for dusting)Voorraadkast15 g

per portie

Voedingswaarden

182kcal

Koolhydraten
33 g
Eiwitten
2 g
Vetten
5 g

stap voor stap

Bereiding

  1. Preheat the oven and prepare the baking sheets

    • Preheat the oven to 200°F (95°C).
    • Line two baking sheets with parchment paper.
    Stap 1

  2. Make the meringue

    • Beat the egg whites with the salt and cornstarch.
    • When the egg whites are foamy, pour in the sugar.
    • Beat for an additional 3 minutes on high, until stiff peaks form.
    • Pour in the vinegar and vanilla extract and beat again.
    Stap 2

  3. Shape the pavlovas

    • Spoon out big dollops of meringue onto the baking sheets.
    • Using the back of a spoon, create cavities in each dollop.
    • Repeat until all of the meringue is used (about 12 pavlovas).
    Stap 3

  4. Bake the meringues

    • Bake for 2 hours, or until the meringues are dry and crisp.
    • Turn off the heat and allow the meringues to come to room temperature.
    Stap 4

  5. Reduce the lemon juice

    • To a saucepan placed over medium heat, simmer the lemon juice until it reduces by half (to about 1/3 cup).
    Stap 5

  6. Start the curd mixture

    • In a heatproof bowl that fits into a saucepan, add the butter and sugar and beat together.
    • Add the egg yolks and the eggs, beating until combined.
    • Stir in the salt and add the reduced lemon juice. The mixture will look curdled — that's normal!
    Stap 6

  7. Cook the curd over a water bath

    • Rinse out the small saucepan used earlier and fill it with a few inches of water.
    • Bring the water to a simmer and place the stainless steel bowl of curd mixture on top.
    • Stir constantly, heating the curd slowly enough that the sugar has time to dissolve and the mixture becomes cohesive.
    • The curd will thicken as it cools.
    Stap 7

  8. Strain and chill the curd

    • Pour the curd through a sieve into a chilled bowl.
    • Transfer the curd to a container and keep it in the fridge.
    Stap 8

  9. Assemble and serve

    • Add the lemon curd to each of the pavlovas.
    • Top with fruit of choice and a little sprig of mint.
    • Dust with powdered sugar and enjoy.
    Stap 9
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