Lemon Curd Pavlova
Winter = Lemons!!
Not sure what to do when you get a glut of lemons on your tree or your generous neighbour drops off a couple of heaving bags? Lemon Curd Pavlova of course!!

 

Ingredients for lemon curd:

4 eggs
1/2 cup caster sugar
2 tspn lemon rind
1/2 cup lemon juice
1/4 cup water
125g butter, chopped

Combine all ingredients in a heatproof bowl over a saucepan of simmering water, stirring constantly with a wooden spoon until it thickens on the back of the spoon. Refrigerate until chilled and then its ready to use either on toast or on top of a lemon cheesecake or in-between our Meringues!

Meringue:

200g egg white
400g caster sugar
1 tspn vanilla bean paste

  1. Pre-heat the oven to 130c and line two oven trays with baking paper and spray oil.
  2. Whisk egg whites until they start to thicken and then slowly add the sugar and vanilla bean paste keep beating. The meringue is ready when you’ve got the mix between your fore finger and thumb then pull them apart and the mix holds their peaks, not flopping over. fold 2 disc shapes out onto the baking trays (one on each baking tray) and bake for 1 hour until the outside is hard to the touch.
  3. Keep in an airtight container until you need them or let sit in the oven over night. Do not refrigerate.To assemble:

Use one of the meringues as a base on the bottom, spoon lemon curd evenly with some double cream and fresh strawberries, place the other meringue on top gently and add some more lemon curd, fresh strawberries, kiwi fruit. Serve immediately!

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