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0 votes | 950 views
Servings: 8

Ingredients

Cost per serving $0.93 view details

Directions

  1. LEMON CURD FILLING;
  2. 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.
  3. Remove from heat and strain immediately into heatproof bowl, discarding rind. Stir in butter till melted. Cover surface with waxed paper.
  4. Chill for up to 3 days.
  5. 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.
  6. 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)
  7. 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.
  8. 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%

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