Friday, April 11, 2008

When you've got lemons...: Pavlova with Lemon Curd and Strawberries

Okay what I really mean is when you've got leftover lemon curd and egg whites and whipped cream...make Pavlova! After making the raspberry lemon curd cake I had all this extra stuff leftover, so what better way to utilize the ingredients than make another dessert!?

(adapted from Donna Hays modern classics)
6 egg whites
1 1/2 cup sugar
4tsp cornstarch
1 1/2 tsp white vinegar
2 cups strawberries, quartered
(See Raspberry lemon curd cake for lemon curd and whipped cream recipes)

1.Preheat oven to 300 degrees F
2.Beat egg whites until soft peaks form then slowly add in the sugar, beat until mixture turns glossy. Fold in cornstarch and vinegar.
3. On a baking sheet covered in baking paper, form the meringue into a 7 inch round circle, leaving a little indent in the middle (so it can hold the filling after it is cooked)
4. Place in the oven and reduce oven temperature to 250 degrees F and cook for 1 hr.
5. After 1 hr, turn oven off and let meringue cool in the oven

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