Rebecca Ets-Hoking, food columnist for the Jewish newspaper "J Weekly", shares this recipe.
Meyer Lemon Pavlova
Serves 10-12
4 egg whites
3/4 cup superfine or baker's sugar
1 teaspoon white vinegar or lemon juice
1 teaspoon. hot water
Meyer Lemon Curd
1 cup heavy cream, whipped
2 cups strawberries, stemmed and dried
1. Place the egg whites, sugar, vinegar and hot water into the bowl of a stand mixer and whisk until soft, white peaks form. Spoon the mixture into the shape of a large (9") circle onto a baking pan lined with parchment paper. Bake in a preheated 300 degree oven for 75 minutes. Cool on a wire rack.
2. Transfer the baked meringue to a serving platter. Spread the Lemon Curd over the top. Lightly spread the whipped cream on top of the Lemon Curd. Garnish with the strawberries.
Meyer Lemon Curd
3 oz. unsalted butter
2 eggs
1 egg yolk
1/2 c. sugar
zest of 1 Meyer lemon
1/2 c. Meyer lemon juice
1. Melt the butter in a small sauce pan. Add the sugar, lemon zest and lemon juice. Whisk in the eggs and egg yolks. Continue stirring over medium heat until the mixture thickens.
Do-Ahead Tip: The Meyer Lemon Curd may be prepared 3 days ahead and refrigerated. The whipped cream and strawberries may be prepared and refrigerated up to 8 hours ahead. The Meringue may be baked up to 8 hours ahead and stored in a cool, dry area. The Pavlova can be assembled up to 2 hours ahead.
For more information, visit: www.gorebecca.com
Rebecca is also participating in the AIDS/Lifecycle Ride to LA. For information, click here.
