Saturday, 28 July 2012

Lemon Cream Pavlova

My sister-in-law's birthday was on Thursday and as a belated gesture Jordy and I went round with a lemon cream pavlova to share. Unfortunately she is currently out shopping with our mother in law for her birthday present after completing a shift at work. I'm sure they'll enjoy the pavlova when they return providing her children don't hoe into it. Love that sweet sour flavour.

4 egg pavlova

4 egg whites
1 cup castor sugar
1/2 teaspoon cream of tartare
1 tablespoon cornflour
Heat oven to 210 degree C and turn down to 110 degree when pavlova placed in oven

Whisk egg whites till thick and fluffy white cream of tartare.
 Then add castor sugar 1 teaspoon at a time whilst continuing to whisk the meringue mixture. In last few spoon full mix in the cornflour and add to pavlova whislt continuing to whisk. When sugar dissolved transfer mixture to baking tray  dusted with cornflour to prevent pavlova from sticking or use baking paper.

Cook for 1 hour
Allow to cool

Lemon curd

1/2 cup lemon juice
1 cup water
2 tablespoon butter
2 egg yolks
1 cup sugar

place all ingredients except for egg yolks and dissolve sugar (Approx 2 minutes)
remove from heat and add egg yoks whisk until smooth.
Allow to cool
The lemon surd can be added straight to the pavlova with cream or whip up with whipped cream to make lemon cream as I have done. Make sure lemon curd is cool .

Decorate pavlova as desired

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