Thursday, July 8, 2010

Pecan Pavlovas with Lemon Curd and Berries

Pecan Pavlovas with Lemon Curd and Berries: serves 8 ( 4 points)

1/4 tsp. cream of tartar
4 large egg whites
3/4 c. sugar
1/4 c. chopped pecans
1 tsp. vanilla

Preheat oven to 250. To prepare meringues, cover 2 baking sheets with parchment paper. Draw four inch circles on each sheet of paper. Turn over and secure with masking tape.
Place cream of tartar and egg whites in a mixing bowl. Beat on high speed until foamy. Gradually add 3/4 c. sugar, 1 T. at a time, beating until stiff peaks form. Divide egg white mixture evenly among 8 drawn circles. Shape meringues unto nests with 1 inch sides using the back of a spoon. Sprinkle evenly with nuts. Bake at 250 for 1 hour, rotating sheets after 30 minutes. Turn oven off, and cool meringues in oven for 2 hours. Remove from oven and carefilly remove meringues from paper.

Lemon Curd: ( you will have plenty left over to use for other recipes or on crackers or toast) I will use it, mixed with Cool Whip to fill cupcakes I am making for another baby shower.

1 c. + 2 T. sugar
1 T. cornstarch
1/8 tsp. salt
1 c. fresh lemon juice ( about 5-6 lemons)
3 large eggs
2 T. butter
1 tsp. grated lemon rind

For lemon curd, combine the first three ingredients in a medium, heavy saucepan, stirring with a whisk. Stir in juice and eggs; bring to a boil over medium heat, stirring constantly with a whisk. Reduce heat and simmer 1 minute or until thick, stirring constantly. Remove from heat; add butter and lemon rind, stirring until butter is melted. Cool and spoon into a container. Cover and refrigerate 6 hours or overnight ( mixture will thicken as it cools) Yields 2-1/2 c.

2 package fresh raspberries ( 6 oz each )
1 T. powdered sugar

To serve, arrange about 1/4 c. berries on each meringue nest; top with 2 T. lemon curd and sprinkle with powdered sugar.

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