Mini pavlova with lemon curd
As I was going through recipe pads, I found this stuck in among the stews recipes, I adapted from a recipe from the 1960 cookbook found at garage sales. It is actually really simple.
2 large lemons, zested and juiced
4 eggs - separated
1 1/2 cups raw sugar
1/4 cup unsalted butter, room temp
3 tablespoons of water
1 tablespoon of corn starch
1/2 teaspoon of real vanilla extract
1/4 teaspoon of cream of tartar
Line a baking sheet with parchment paper.
Pre-heat oven 300 degrees
Make the curd first;
In a small. saucepan add 1/2 cup of sugar, corn starch, add half lemon zest about 2 teaspoons, 3 teaspoons of lemon juice, and the water. Place over medium heat and whisk until sugar is dissolved.
Place egg yolks in another small saucepan, whisk to break up, then slowly drizzle the lemon-sugar mixture into the egg yolks whisking to make sure the egg yolks do not scramble, once all the egg yolks have been incorporated. continue to whisk over medium heat until thick and smooth. Remove from heat and whisk in butter, once combined, transfer to a glass bowl, cover with plastic wrap and chill over at least an hour but best overnight.
In a stand mixer place egg whites, vanilla, and cream of tartar and whisk until soft peaks form. While the mixer is running slowly add the remaining cup of sugar, once firm peaks form whisk in teaspoons of lemon zest. Place the meringue into a piping bag, and pipe 2 1/2 circles on parchment paper, forming a cup, bake for 30 to 35 minutes, then turn off the oven, let stand in the oven for about an hour, do not open the door. Remove from oven and let come to room temp. Peal from parchment and place on a serving player and spoon curd into cups and garnish with edible flowers or whip cream.