Light and rich, this summer dessert offers the best of a classic pavlova and a creamy lemon tart.
Ingredients
- Light olive oil spray
- 4 eggs, separated
- 315g (1 1/2 cups) caster sugar
- 1 teaspoon fresh lemon juice
- 60ml (1/4 cup) fresh lemon juice, extra
- 250ml (1 cup) thickened cream
- Fresh mixed berries, to serve
- Icing sugar, to dust
Method
- Step 1Preheat oven to 120°C. Lightly spray a 24cm (base measurement) pie dish with oil and line with non-stick baking paper.
- Step 2Use an electric beater to beat egg whites in a clean, dry bowl until firm peaks form. Add 215g (1 cup) of sugar, 1 tablespoon at a time, beating constantly until mixture is thick and glossy. Beat in the lemon juice. Transfer to the dish, spooning the mixture 4cm up the side to form a shell. Bake for 1 hour 20 minutes or until crisp. Turn off oven. Leave in oven, with the door ajar, to cool completely.
- Step 3Meanwhile, combine egg yolks, remaining sugar and extra lemon juice in a saucepan over low heat. Use a balloon whisk to whisk until mixture thickens. Transfer to a bowl. Set aside to cool slightly. Cover surface with plastic wrap. Place in the fridge for 1 hour to cool.
- Step 4Use an electric beater to beat cream in a bowl until firm peaks form. Use a clean electric beater to beat the lemon mixture until smooth. Gently fold into cream. Spoon into meringue shell. Cover and place in the fridge for 2 hours to chill. Top with berries. Dust with icing sugar.
Nutrition
1315 kj
Energy
14g
Fat Total
8.5g
Saturated Fat
1.5g
Fibre
4.5g
Protein
43g
Carbs (total)
All nutrition values are per serve
Notes
Allow 2 hours chilling time.
Tip: Make sure you take care when handling and shaping the meringue mixture – it’s very fragile.
Related Video
- Author: Reader recipe
- Image credit: Cath Muscat
- Publication: Australian Good Taste
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