Lemon Pavlova
found in Baking - Cakes
6 SPs | Vegetarian |
Prep: 15 minutes
Cook: 1 minute
Difficulty:
Challenging
There's no need to skip pudding! This delicious pavlova is low in fat and calories.
Ingredients
- 3 egg whites
- 1 lemon zest
- 500g greek yogurt
- 150g caster sugar
- 3g cornflour
- 10g cornflour
- 40g caster sugar
- 2 lemon juice
- 15g low-fat spread
- 1 egg yolk
- 100g agave syrup
- 2 lemons, very thinly sliced
For The Meringue
For The Lemon Curd
For The Candied Lemon
Directions
1
Preheat the oven to 170°C / 150°C (fan oven) / 340°F / Gas Mark 4. Line the base of a large baking tray with baking paper.
2
To make the meringue, whisk the egg whites using a stand mixer until they form stiff peaks. Continue whisking as you add the sugar, a spoonful at a time. Once the meringue is glossy, smooth and firm, fold through the zest and cornflour. Spoon the meringue onto the prepared tray and spread out to the edges. Bake for 1 hour then turn off the oven, leaving the meringue inside until completely cooled.
3
To make the curd, put the cornflour, lemon zest, juice, sugar and 4 tbsp water in a pan. Heat over a gentle heat, stirring continuously, until it boils and starts to thicken. Remove from the heat and whisk in the spread and egg yolk. Leave to cool.
4
To make the candied lemon, combine the agave syrup and 250ml water in a separate pan and bring to a boil. Simmer for 5 minutes, add the lemon slices and simmer for a further 5 minutes. Carefully transfer the lemon slices to a cooling rack and leave to cool completely.
5
Transfer the meringue to a serving plate, top with the lemon curd and yogurt and decorate with the candied lemon.