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Lemon Pavlova
Lemon Pavlova

Before you jump to Lemon Pavlova recipe, you may want to read this short interesting healthy tips about Below Are A Few Basic Reasons Why Eating Apples Is Good.

Everyone has heard the phrase “an apple a day will keep the doctor away”, nevertheless the question is, is this actually a true statement. You might know people that live by this and also request that their children live by this principle as well. This idea is known all over the world and people just take it as fact without knowing if this is really true. In the following paragraphs we are going to be examining apples to see if they really are a food which will help to keep you healthy.

Now the question is, exactly why are these vitamins and minerals so important? As I am certain you know, research is being performed all the time and there have been studies that have been done that indicate that apples can reduce some cancer risks. A few of the cancers that apples will help avoid are breast, liver, lung and colon cancers. I am not sure about you but when I read that I went out and purchased an entire bag of apples.

I hope I have revealed some good information that explained why apples are so good. In this article we just dealt with several of the benefits of eating an apple a day. Every one of the benefits would take us too long to include in this article, but the information is out there. I hope that the the very next time you go to the supermarket you wind up getting plenty of apples. These apples can lead to helping you to live a longer as well as healthier life.

*We hope you got benefit from reading it, now let’s go back to lemon pavlova recipe. You can cook lemon pavlova using 9 ingredients and 9 steps. Here is how you cook that. *

The ingredients needed to cook Lemon Pavlova:
  1. You need Egg Whites, 160g Approximately 4
  2. Provide 200 g Granulated Sugar,
  3. Get Cornflour, 1.5 TSPFresh Lemon Juice, 1.5 TSP
  4. Get Good Quality Lemon Curd, For Spreading
  5. Prepare 150 ml Heavy Whipping Cream,
  6. Get 2 TBSP Limoncello Homemade or Store-bought,
  7. Take Fresh Lemon Zest, 1/2 Lemon
  8. Use 35 g Toasted Almond Flakes,
  9. Provide Pinch Lemon Confit Finely Minced,
Steps to make Lemon Pavlova:
  1. You can visit: https://www.fatdough.sg/single-post/2018/12/23/Limoncello-Tiramisu-Debunked for the limoncello recipe.
  2. Pls visit: https://www.fatdough.sg/single-post/2018/12/23/Lemon-Confit for the lemon confit recipe.
  3. Preheat oven to 180 degree celsius or 360 fahrenheit. - - Draw an 8 inch round circle on a parchment paper with a pencil and cut it to the size of your baking tray. - - Set aside.
  4. In a large bowl, add egg whites. - - Using a hand or stand mixer, whisk egg whites to soft peaks. - - While still continue to whisk, gradually add in the sugar, cornflour and lemon juice. - - Continue whisking until stiff peaks form or until the meringue is light + glossy and the sugar as completely dissolved.
  5. When you touch the meringue and rub it with your fingers, there shouldn't be any grains of sugar.* - - Dollop the meringue onto the 4 corners of the parchment paper, penciled side up. - - Flip the parchment paper and adhere the 4 corners onto the baking tray, penciled side down. - - Transfer the meringue into the circle that you drew.
  6. Using an offset spatula and smoothen the meringue and maintaining it in a round shape as much as you can. - - Transfer into the oven and immediately turn the heat down to 150 degree celsius or 300 fahrenheit. - - Bake for about 1 hr. - - Remove from oven and set aside to cool slightly. - - It will crack at the top.
  7. Carefully, transfer the meringue onto a cake stand or serving plate, upside down. - - This way you get an even surface to lay the toppings. - - Spread a layer of lemon curd onto the pavlova, adjust to preference. - - In a large bowl, add whipping cream.
  8. Using a hand or stand mixer, whip the cream until soft peaks form. - - Depending on how sweet your lemon curd is, you can add icing sugar into the whipping cream as per your preference. - - Add in limoncello and lemon zest.
  9. Fold to combine well. - - Transfer the whipped cream on top of the lemon curd. - - Lastly, sprinkle toasted almond flakes and lemon confit over the top. - - Slice and serve immediately, or serve chilled.

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