Tag: lemon curd

Gluten Free Mini Pavlovas

Gluten Free Mini Pavlovas

The weather in Virginia, at least in Richmond, has been a scorcher. It is to the point where as soon as you step outside, the humidity wraps you in a hug, and you crawl your way back to air conditioning as fast as humanly possible. Normally, I would then hibernate in the kitchen, and experiment with recipes, however this has not been the case.

I am still on the mend, and like our cats have been taking a few cat naps during the day. We are also having some changes made to our house, so I have been spending a bit less time in the kitchen so it does not appear that I am hovering over the work being done. We have had to lock the kitties up and I will go in there and spend some time with them so they don’t howl or ram the door to get out (yes, our insane cat does this).



 

Therefore, quick and easy recipes that satisfy the sweet tooth are where it has been at lately. An easy and delicious recipe are these mini pavlovas with lemon curd and blackberries. They keep well for several days in the fridge, or you can serve them right away.

Gluten Free Mini Pavlovas

July 24, 2017
: 6

By:

Ingredients
  • For lemon curd, see here
  • For meringue:
  • 2 egg whites
  • pinch of salt
  • .6 of a cup of sugar
  • 1 tsp corn flour
  • 1 tsp white wine vinegar
  • 1 tsp vanilla
  • blackberries
  • icing sugar for dusting- optional.
Directions
  • Step 1 Preheat oven to 350F.
  • Step 2 Whisk the eggwhites with a mixer, with the salt, until it is firm.
  • Step 3 Slowly add your sugar and continue to mix until stiff peaks form. When it looks as if it has a satin sheen to it, add your cornflour, white wine vinegar, and vanilla.
  • Step 4 Line a baking sheet with parchment paper.
  • Step 5 Draw six circles (I used the bottom of a pint glass), and then flip the paper over. You will be able to see the circles from the other side.
  • Step 6 Spoon the meringue onto the parchment paper and cover the circles. Use a spoon to make an indent in the centre, this will be where the lemon curd is placed.
  • Step 7 Put it into the oven and turn it down to 300F.
  • Step 8 Bake for 30 minutes, and then turn off the oven. Let them sit in the oven for an additional 15-20 minutes.
  • Step 9 Transfer them onto wire racks to cool.
  • Step 10 When you want to assemble them, place the lemon curd in the indentations, place 3 or more blackberries on top, and sprinkle with icing sugar.
  • Step 11 If you wish, you can serve these with whipped cream, but they don’t need it.
  • Step 12 Enjoy!
Lemon Curd

Lemon Curd

We have been having an interesting time on our end.

Last week, exactly one week ago today, we were making our weekly Wegmans run (as we do), it was pouring rain, and as per usual, despite the weather, I insisted on wearing flip flops. This turned out to be a terrible choice. I slipped and did not immediately realize that I had whacked the back of my head on our stairs, and landed myself with a concussion. I, therefore, have been pretty limited in what the doctors have allowed me to do, and it has been super frustrating as there are so many fruits that are coming into season right now that I have wanted to be baking with.

For the first few days I was completely lethargic (still am quite tired), but we had a date with Neil Gaiman. Neil is my favorite author. I have a deep love for the Song of Ice and Fire series, but Neil wins for me. American Gods, Anansi Boys, Good Omens, Stardust, you name it. Josh and I had purchased tickets to go see him in Northern Virginia months earlier, and despite how I was feeling I was determined that we go. It was at Wolftrap which I am not sure if any of you have been there but it is a beautiful venue and it is partially outdoors.

We had an amazing time but when we got home, I was absolutely exhausted. This resulted in my laying on the couch and watching episodes of the great British bake off on Netflix. Everyone was using different curds in their desserts, and as lemon is in right now, I thought it would be time for lemon curd.

Ingredients
100 grams of butter
220 grams of sugar
5 lemons – zest and juices from all five.
3 whole eggs
2 egg yokes
Steps
Mix your sugar, butter, lemon juice, and zest in a bowl.
Heat a pot of water and place your bowl on top of the pot of boiling water. Whisk until everything is properly mixed together on high heat.
In a separate bowl whisk together your eggs and yokes.
Lower your heat to medium, and slowly add your egg mixture to your bowl all the while mixing.
Once all the egg mix has been added, whisk until the mixture is thick (15-20 minutes).
I sieved my curd at the end, this way when you jar it, it is entirely smooth with none of the lemon zest.
Jar it, and store in the fridge!