Pavlova and lemon curd

For as long as I can remember meringue has always been on the table at any family function, Christmas, Easter and birthdays, as well as school events such as bake sales. My mom and my gran (I call her nanny) have baked mini meringues at any chance they could get. Personally, they are the best meringues I have ever had. So, for the first time I made a meringue with my mom and I think it turned out really well.

When making meringue, the egg yolks normally go to waste, but here is a way that makes less waste by using the egg yolks in the lemon curd.

TIP: crush up the eggshells and put them on top of the soil in your garden. The eggshells add calcium and nutrients to the soil.

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Pavlova and lemon curd

feeds 10 people

Mommy's Meringue

Prep time - 10 min

Baking time - 45 min

Cooling time - 1 hr

COOK TIME - 2 HR

Ingredients

3 egg whites

150g castor sugar

5ml vanilla essence

Method

1. Preheat the oven to 130°C. Separate the eggs and make sure to keep the egg yolks for the lemon curd.

2. Beat the egg whites on high until fluffy.

3. Slowly add the castor on medium speed. The mixture should become glossy.

4. Add the vanilla essence and beat for 1 min.

5. Place the meringue on baking paper ( I just use wax wrap) on a baking tray. Place it in a circle (or any shape you desire) about 1.5cm thick and 20cm in diameter then build a wall on the edge of the meringue.

6. Place in the oven for 45min.

7. Turn off the oven at 45min and leave the meringue in the oven until the oven is cool, this takes about an 1 hr. This step is optional. I took mine out at 45min (I was in a rush) and the meringue was gooey in the middle, which I think is the best way to have a meringue. By leaving the meringue in the oven it will dry the meringue out and leave it crunchy.

Lemon Curd

Prep time - 10 min

Cooling time - 10 min

COOK TIME - 20 min

Ingredients

3 egg yolks

100g castor sugar

1 tablespoon lemon zest (about 1 lemon)

70ml lemon juice

pinch of salt

5 tablespoons unsalted or salted butter

Method

1. Place water at the bottom of a double boiler and place it on the stove on high until the water starts to boil then put the heat down to medium. If you don't have a double boiler just use a pot and a glass bowl. Place the water into the pot and then the glass bowl onto the pot.

2. Add the egg yolks, castor sugar, lemon zest, lemon juice and salt into the double boiler and stir with a whisk constantly.

3. Stir until the mixture starts to thicken. If the mixture isn't thickening turn the heat up. Continue to whisk the mixture for about 10min.

4. Take the pot/bowl off the heat and then add the butter in 5 blocks. Whisk the butter into the mixture until incorporated.

5. Pour the lemon curd into a bowl/glass jar/container and place cling wrap on top of the mixture to prevent a skin from forming

6. Allow to cool

Pavlova

Ingredients

1 small pineapple cut up (you can used tinned pineapple)

1 punnet strawberries, sliced

1 handful macadamia nuts, chopped

2 passion fruits (granadilla) , use pulp

250ml whipper cream

viola flowers

meringue

lemon curd

Method

1. Place meringue on the plate

2. Place the lemon curd on top of the meringue. Smooth out with the back of a spoon. The layer should be around 0.5cm thick.

3. Place the whipped cream on top of the lemon curd.

4. Throw all the pineapple and strawberries on top of the whipped cream, don't be scared messy is okay.

5. Sprinkle on the pulp from the passion fruits and the nuts

6. Place the violas on wherever (you can eat them)

7. Enjoy as is or with ice cream.

and remember to love yourself first

Love Amber