Friday, 25 April 2014

Lemon Curd Pavlova

I made this pudding on a whim, I didn't feel like baking 'per sa' but  I needed to do
something in the kitchen. The need to cook is always there & I did have to find
something to fit as a dessert over Easter so this was the result. 

A melt in the mouth marshmallowy meringue with layers of tangy lemon curd and 
vanilla cream. I love the crunch of the outside of the meringue followed by the soft
chew inside and it looks spring like too - result!

It's a bit of a fiddly recipe but it's worth doing and it perfect for my frugal side.
I never know what to do with the egg yolks that are left over after making meringue. 
I know you can freeze them but who does that and also remembers they have them in the freezer? 
Super-cooky-woman maybe able to but that's not me!!

So in making the lemon curd you get to use the yolks as well - yay

Serves 6-8

4 eggs separated
250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract (optional)

Lemon Curd
4 unwaxed lemons - Zest & Juice
200g caster sugar
100g unsalted butter cut into cubes

Vanilla Cream
Large pot of double cream
1 tsp vanilla bean paste
1 tbsp caster sugar

Pre heat the oven to 150C/130C fan/gas 2

Prep a baking sheet with either baking parchment or silicon sheet (my chosen surface)

Whisk the egg whites with a hand mixer, in a squeaky clean bowl, until they form stiff peaks
 - my Mum used to say 'if you can hold the bowl upside down & the whites don't fall out it's ready!'
Nothing was said on what you did if they did fall all over you & the kitchen! anyway I digress -
Next whisk in the 250g sugar one tablespoon at a time until the meringue looks glossy.
Whisk in the cornflour, vinegar & vanilla.

Spread the meringue into a round on the baking sheet creating a slight dip in the centre. 
Bake for 1 hour, then turn the heat off and allow the pavlova to cool completely inside the oven

Lemon Curd

Put the lemon zest, juice, sugar and butter into a heat proof bowl. Sit the bowl over a pan of
gently simmering water - make sure the water isn't touching the bottom of the bowl- stir the mixture until the butter has melted and the sugar has dissolved. Next add the egg yolks and gently mix together. You now 
need to keep a gentle movement on the 'curd' using a wooden spoon. If you whisk it or move it to
quickly you can end up with 'scrambled eggs' be very gentle & attentive. Keep this up for about 10-15 mins
until the mixture is thick and creamy and will coat the back of a spoon.

Remove from the heat & set aside to cool - stir occasionally as it cools.

Vanilla Cream

Pop the cream in a bowl and whisk until stiff then fold in the sugar & vanilla

To Assemble

Place your Pavlova onto your serving plate and spread on half the lemon curd. Then pile
on the vanilla cream and top with the remaining Lemon curd.
Chill before serving 
This luscious pud is the best end to a lazy Sunday lunch.

printable recipe

Here are a few pictures I took that were left over from yesterdays Wild Garlic post.
I love them so I thought I'd share

and also some pictures of my new keyring - he's just so darn cute!

Please excuse the long post today - I couldn't stop!

Have a great weekend!