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Lemon Pavlova
Lemon Pavlova

Before you jump to Lemon Pavlova recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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We hope you got insight from reading it, now let’s go back to lemon pavlova recipe. To make lemon pavlova you only need 9 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to cook Lemon Pavlova:
  1. Provide Egg Whites, 160g Approximately 4
  2. Provide 200 g Granulated Sugar,
  3. Use Cornflour, 1.5 TSPFresh Lemon Juice, 1.5 TSP
  4. Use Good Quality Lemon Curd, For Spreading
  5. Take 150 ml Heavy Whipping Cream,
  6. Provide 2 TBSP Limoncello Homemade or Store-bought,
  7. Take Fresh Lemon Zest, 1/2 Lemon
  8. Prepare 35 g Toasted Almond Flakes,
  9. You need Pinch Lemon Confit Finely Minced,
Instructions to make Lemon Pavlova:
  1. You can visit: https://www.fatdough.sg/single-post/2018/12/23/Limoncello-Tiramisu-Debunked for the limoncello recipe.
  2. Pls visit: https://www.fatdough.sg/single-post/2018/12/23/Lemon-Confit for the lemon confit recipe.
  3. Preheat oven to 180 degree celsius or 360 fahrenheit. - - Draw an 8 inch round circle on a parchment paper with a pencil and cut it to the size of your baking tray. - - Set aside.
  4. In a large bowl, add egg whites. - - Using a hand or stand mixer, whisk egg whites to soft peaks. - - While still continue to whisk, gradually add in the sugar, cornflour and lemon juice. - - Continue whisking until stiff peaks form or until the meringue is light + glossy and the sugar as completely dissolved.
  5. When you touch the meringue and rub it with your fingers, there shouldn't be any grains of sugar.* - - Dollop the meringue onto the 4 corners of the parchment paper, penciled side up. - - Flip the parchment paper and adhere the 4 corners onto the baking tray, penciled side down. - - Transfer the meringue into the circle that you drew.
  6. Using an offset spatula and smoothen the meringue and maintaining it in a round shape as much as you can. - - Transfer into the oven and immediately turn the heat down to 150 degree celsius or 300 fahrenheit. - - Bake for about 1 hr. - - Remove from oven and set aside to cool slightly. - - It will crack at the top.
  7. Carefully, transfer the meringue onto a cake stand or serving plate, upside down. - - This way you get an even surface to lay the toppings. - - Spread a layer of lemon curd onto the pavlova, adjust to preference. - - In a large bowl, add whipping cream.
  8. Using a hand or stand mixer, whip the cream until soft peaks form. - - Depending on how sweet your lemon curd is, you can add icing sugar into the whipping cream as per your preference. - - Add in limoncello and lemon zest.
  9. Fold to combine well. - - Transfer the whipped cream on top of the lemon curd. - - Lastly, sprinkle toasted almond flakes and lemon confit over the top. - - Slice and serve immediately, or serve chilled.

The lemon cream filling is lighter than air and melts in the mouth once frozen. Lemon Pavlova - this beautiful version of the classic dessert crosses the flavours of lemon meringue pie with strawberries and cream. Who could refuse a slice of this luscious Lemon Pavlova??! Whip egg whites with sugar (⅓ cup) and potato starch until very stiff. Add margarine, juice, and lemon extract.

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