Featured Recipe
Lemon Pavlova Twist
By Kate
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Crisp meringue shell baked low and slow until slightly golden, dehydrated to crackly perfection. Tangy lemon filling thickened with arrowroot and orange zest replaced butter for a fresh, bright note. Egg whites whipped with cream of tartar and powdered sugar, creating stable peaks. Lemon custard cooked gently over a simmer reducing risk of curdles, then chilled till thickened. Assembly with seasonal berries adds freshness and texture contrast. Classic Pavlova with thoughtful swaps to avoid nuts, gluten and lactose, but enriched with citrus and subtle spice.
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Prep:
35 min
Cook:
Total:
Serves:
8 servings
dessert
citrus
gluten free
Introduction
High heat ruins whites. Low and slow, patience with meringue. Wait for that pale golden hue—sign meringue is drying, not burnt. Hollow center holds citrus punch shifting from butter to coconut oil changes mouthfeel plus adds subtle aroma. Arrowroot powder keeps filling translucent, cut sugar by 20%, lifting brightness. Expect cracking during drying, meringue fragile but crispy with melt-in-the-mouth texture. Cleaning bowls meticulously, egg whites beat to stiff peaks with cream of tartar; key for stable structure. Chill lemon curd till thick; hot curd ruins assembly. Seasonal berries brighten visually and texturally, balancing tartness. Not tricky if timing and texture clues observed. Real kitchens differ, so rely on sight and touch over timings.
Ingredients
Meringue
- 6 egg whites
- 1 ml (1/4 tsp) cream of tartar
- 210 ml (7/8 cup) powdered sugar
- 5 egg yolks
- 260 ml (1 1/8 cup) granulated sugar
- 150 ml (just over 1/2 cup) fresh lemon juice (3 lemons)
- 45 ml (3 tbsp) arrowroot powder
- 50 ml (3 1/3 tbsp) cold water
- 60 ml (1/4 cup) orange juice
- 40 ml (2 2/3 tbsp) coconut oil
- 125 ml (1/2 cup) water
Lemon Filling
About the ingredients
Separate eggs careful, whites at room temp whip better, free from yolk trace. Cream of tartar—minor acid stabilizer—helps whites hold over hours. Powdered sugar essential here, dissolves fully eliminating grit. Substituted butter with coconut oil; lactose intolerant cooks welcome; brings slight tropical back note, melts at room temp keeping curd creamy yet firm. Arrowroot swaps conventional cornstarch for clearer finish without sugary cloudiness. Extra citrus in form of orange juice rounds lemon sharpness naturally. Water keeps curd fluid while cooking—never add directly to yolks or risk scrambling. Fresh seasonal berries finish with color and mild sweetness. Meringue, by nature fragile, keeps best airtight; dry climate wins. If humidity high, extend drying times or consider immediate serving after shortest baking.
Method
Meringue Preparation
- Preheat oven to 95°C (200°F). Line baking sheet with parchment. Draw 24 cm (9.5 in) diameter circle.
- Whip egg whites with cream of tartar until soft peaks form; slow addition of sugar powdered gradually, beating until gloss appears and stiff peaks hold firm—avoid graininess.
- Spoon meringue onto parchment within circle, build up edges forming shallow bowl. Make base at least 2.5 cm thick. Tap sheet on counter to release bubbles.
- Bake meringue for about 4 h 15 min until slightly ivory-toned, dry to touch. Oven off, leave inside overnight to dry thoroughly.
- If sticky after cooling, return meringue at 90°C (195°F) for another 45 min without opening door.
- Whisk yolks and sugar briskly off heat till pale and slightly thickened.
- Add lemon and orange juices plus water and coconut oil. Mix well.
- Set bowl over barely simmering water (double boiler). Stir constantly, slow folds, scraping sides.
- Mix arrowroot in cold water until smooth. Add this slurry gradually while continuing to stir.
- Cook until mixture thickens and coats spoon—watch closely, no boiling, or risk scrambled eggs.
- Remove from heat immediately; cover surface with plastic wrap to prevent skin forming.
- Chill in fridge at least 4 hours or until fully set.
- Spread chilled lemon filling atop dried meringue base in hollow center.
- Garnish mound with seasonal berries—strawberries, blueberries, maybe mint sprigs if on hand.
- Serve chilled. Meringue keeps crisp a couple of days if airtight—reapply filling freshly.
- Room temp eggs separate easier and whip better. Cream of tartar stabilizes whites.
- Powdered sugar avoids gritty meringue texture compared to granulated.
- Avoid any moisture or grease in bowl; can ruin meringue structure.
- Arrowroot used instead of cornstarch; lighter, clearer finish; substitute with cornstarch if needed.
- Coconut oil instead of butter keeps filling dairy-free, increases silkiness and tropical aroma.
- Overcooking lemon curd makes it grainy; constant stirring crucial.
- Meringue cracks are normal, aid in drying; avoid opening oven door too often during bake.
- Leftover meringue bits crushed, sprinkled over salads or parfaits for crunch.
- If lemon tart too sharp, balance with slight honey drizzle before serving.
Lemon Filling
Assembly
Tips and Troubleshooting
Technique Tips
Meringue demands precision: whisk whites until peaks form; slow sugar fold in to avoid collapse. Form shape with thick edges for structural support; thin spots collapse easily. Bake low temp, monitor color; pale golden, not brown, signals dryness. Leave in oven post bake ensures moisture evaporates—essential for crispness. Lemon cinnamony filling cooked in bain-marie gently thickens—constant stirring mandatory. Avoid rapid boil; hot curd curdles fast, ruining smooth texture. Plastic wrap pressed to curd prevents crust. Cold lemon curd sets as it cools; patience for chilling avoids runny topping. Assemble with clean dry hands or offset spatula brushing center, keep meringue edges clear; garnish fresh berries just before serving for contrast. Waiting is key: rushed assembly means soggy crust, missed caramelized aroma. Balance flavor: adjust sugar or citrus to personal preference.
Chef's Notes
- 💡 Eggs room temp. They separate easier. Whip whites till soft peaks. Gradually add powdered sugar. Avoid grainy texture; slow and steady.
- 💡 Meringue structures need thick edges. Thin spots collapse. Bake slow, watch color. Pale golden signals it's drying, not burnt.
- 💡 Chill lemon filling long enough; warm filling ruins assembly. Use plastic wrap pressed to curd. Prevent skin forming on top.
- 💡 Arrowroot for clarity in filling instead of cornstarch. Coconut oil makes filling dairy-free. Fresh berries brighten visual appeal, add texture.
- 💡 Avoid humidity when drying meringue. More moisture means longer drying time. If sticky, return to low temp without opening door.
