Lemon Curd:
Zest of one lemon
1 1/4 cup white sugar
1/2 cup unsalted butter, at room temperature
4 large eggs
1/2 cup freshly squeezed lemon juice, strained
Pinch of salt
Pavlova:
6 egg whites
1 tsp cream of tartar, OR 1/2 tsp salt
1 1/3 cups superfine white sugar, OR normal granulated sugar run through a food processor for a minute or so or just use normal granulated sugar and beat longer per instructions
1 tsp vanilla extract
3 tsp cornstarch
1 tsp white vinegar
For Garnish:
Thin lemon slices
Fresh blueberries
Fresh mint leaves
Powdered sugar, for dusting
Cook Mode
Prevent your screen from going dark
Instructions
Lemon Curd:
Using a vegetable peeler, remove the zest of one lemon in large strips.
In a large bowl over a pot of simmering water, combine lemon zest strips, sugar, butter, eggs, lemon juice and salt. Whisk together over the heat until the lemon curd thickens and coats the back of a spoon. This will take 15-20 minutes. Once thickened, discard lemon zest and strain through a fine mesh sieve in to a bowl. Cover with plastic wrap and refrigerate up to 1 week.
Say goodbye to fruit flies and mosquitoes forever – the paper towel trick changes everything
Jalapeno Chicken Soup
I always threw away the oil plug: a colleague told me what it was really needed for
Instant Pot Meatloaf
Man Mocked For Being With 252 LB Woman, Has The Perfect Response To Shut Haters Up
DISHWASHER, ALWAYS PUT A SPONGE IN BEFORE STARTING IT
