Hey everyone, it’s Carrillo, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, lemon pavlova. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Lemon Pavlova is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Lemon Pavlova is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have lemon pavlova using 9 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Pavlova:
- Take Egg Whites, 160g Approximately 4
- Take 200 g Granulated Sugar,
- Prepare Cornflour, 1.5 TSPFresh Lemon Juice, 1.5 TSP
- Prepare Good Quality Lemon Curd, For Spreading
- Make ready 150 ml Heavy Whipping Cream,
- Get 2 TBSP Limoncello Homemade or Store-bought,
- Get Fresh Lemon Zest, 1/2 Lemon
- Get 35 g Toasted Almond Flakes,
- Get Pinch Lemon Confit Finely Minced,
Steps to make Lemon Pavlova:
- You can visit: https://www.fatdough.sg/single-post/2018/12/23/Limoncello-Tiramisu-Debunked for the limoncello recipe.
- Pls visit: https://www.fatdough.sg/single-post/2018/12/23/Lemon-Confit for the lemon confit recipe.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
So that’s going to wrap this up for this exceptional food lemon pavlova recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this site on your browser, and share it to your family, colleague and friends. Thanks again for reading, I hope My site becomes “the place to be” when it comes to lemon pavlova cooking. Go on get cooking!
