Mini pavlovas and lemon curd

Mini pavlovas and lemon curd

for the pavlov

Ingredients

• 4 egg whites
• 1 pinch cream of tartar
• 180 ml (3/4 cup) icing sugar
• 
  
• 1     Preheat the oven to 200 ºF. Line two baking sheets with parchment paper.

2.

In a bowl, beat the egg whites and cream of tartar until the mixture is frothy. Gradually add the sugar and beat until stiff peaks form.

3.

With a spoon or a pastry bag fitted with a round or fluted tip, on the baking sheets, form small discs of meringue the size of 2$ coins.

4.

Bake for about 2 hours. If the meringues on one of the two baking sheets begin to brown, rotate the sheets in the oven. After baking, let the meringues dry in the oven for a few hours, with the door ajar.

for the lemon curd

1/2 cup fresh lemon juice 

1 teaspoons finely grated lemon zest

2/3 cup sugar

4 egg yolks

1 egg

a pinch of salt

3 Tablespoons butter 

Combine all ingredients in the top of a double boiler (or in a metal bowl over a pot of simmering water).  Heat, while stirring (almost) constantly with a whisk, until mixture thickens.  It is done when it’s thick enough to coat the back of a spoon.  Remove from heat, cover and refrigerate until cool.  Store in the refrigerator up to 2 weeks..

Divide the lemon curd among pavlovas. Top with strawberries and dust with icing sugar