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
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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.
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