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Ингредиенты
- 3/4 c. Granulated sugar
- 2 Tbsp. Cornstarch
- 2/3 c. Lemon juice
- 2 Tbsp. Coarsely grated lemon rind
- 3 x Large eggs
- 3 x Egg yolks
- 1/3 c. Unsalted butter
- 1 1/2 c. Whipping cream GARNISH,
- 2 x Kiwi fruit
- 1 c. Frzn raspberries, slightly thawed Mint leaves LEMON PAVLOVA
- 4 x Egg whites
- 1 pch Of cream of tartar
- 2/3 c. Granulated sugar
- 1/3 c. Icing sugar
- 1 Tbsp. Cornstarch
- 1/4 tsp Finely grated lemon rind
- 1 Tbsp. Lemon juice
Инструкции
- LEMON CURD FILLING;
- LEMON CURD FILLING; In heavy sauce pan, whisk together sugar, corn starch, lemon juice, rinds, Large eggs and yolks till well blended. Cook over medium low heat for 10 - 15 min, stirring constantly while mix comes to gentle boil, till smooth and thickened, and no taste of cornstarch remains.
- Remove from heat and strain immediately into heatproof bowl, discarding rind. Stir in butter till melted. Cover surface with waxed paper.
- Chill for up to 3 days.
- LEMON PAVLOVA; Line large baking sheet or possibly pizza pan with parchment paper or possibly greased foil. Draw outline for 9 inch circle, set aside. In large bowl, beat egg whites with cream of tartar till soft peaks form. Gradually beat in half of the granulated sugar till stiff glossy peaks form. In seperate bowl, combine remaining sugar with icing sugar and cornstarch. Sprinkle over egg whites; add in lemon rind and juice and fold together till smooth.
- Scoop out onto circle; form into nest-shape, making side higher than middle. Bake in 275 oven for about 1 - 1/2 hrs or possibly till outside is crisp and very light gold. Let cold completely; transfer to doily-lined serving plate. (Can be made a few hrs before serving)
- TO SERVE; whip cream till stiff. Beat Lemon Curd Filling briefly to lighten. Stir in one-third of the whipped cream; mix 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 171g | |
| Recipe makes 8 servings | |
| Calories 409 | |
| Calories from Fat 162 | 40% |
| Total Fat 18.38g | 23% |
| Saturated Fat 10.7g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 68mg | 3% |
| Potassium 179mg | 5% |
| Total Carbs 60.09g | 16% |
| Dietary Fiber 2.3g | 8% |
| Sugars 47.04g | 31% |
| Protein 4.18g | 7% |
