Lemon Blueberry Pavlova
Ingredients: butter, large eggs, lemon zest, salt, sugar · 120 min cook time · 350kcal · ~₩24,100
Ingredients
100g butter, 4개 large eggs, 2개 lemon zest, 1pinch salt, 20g sugar, 60ml lemon juice, 10g cornstarch, 200g white sugar, 0.5tsp cream of tartar, 5ml vanilla extract, 200g fresh blueberries, 1serving blueberry sauce
Instructions
1. Cut up the butter and set it aside.
2. Separate four large eggs, placing yolks in one bowl and whites in another. Cover the whites and leave them at room temperature.
3. To the egg yolks, add freshly grated lemon zest (at least two lemons' worth), a small pinch of salt, a slightly larger pinch of sugar, and freshly squeezed lemon juice.
4. Whisk the yolk mixture thoroughly.
5. Place the bowl over barely simmering water (an inch or two of water, not touching the bottom of the bowl) on low heat.
6. Stir the mixture constantly with a rubber spatula or spoon for about 10 minutes, or until it gets very hot to the touch and thickens enough to coat the back of a spoon.
7. Once thickened, stir in the chunks of butter three or four at a time, waiting until each addition is melted before adding the next.
8. Remove from heat and pour the lemon curd into a bowl to cool. Optionally, pass it through a strainer for a smoother consistency.
9. Wrap the lemon curd with plastic wrap, pushing it directly onto the surface to prevent a skin from forming. Chill completely in the fridge.
10. Lightly oil a silicone baking mat on a sheet pan.
11. Stir cornstarch into white sugar and set aside.
12. To the room temperature egg whites, add an optional pinch of cream of tartar, a little lemon juice, and a touch of pure vanilla extract.
13. Whip the whites for a few minutes until very soft peaks form.
14. Gradually whisk in the sugar mixture a couple of tablespoons at a time, whisking for about a minute after each addition until incorporated. Continue until all sugar is used.
15. Continue whisking until relatively stiff peaks form. The whites should be firm enough to hold their shape and show sharp lines, but not overly stiff to avoid dryness.
16. Transfer the meringue onto the prepared baking sheet using a spoon or piping bag. Form a circle about 8-9 inches across with nice big dollops.
17. Fill in the middle of the circle with at least an inch of meringue, ensuring it's attached to and touching all the dollops.
18. Add extra dollops on top of the existing dollops around the outside ring to build it up high, creating a depression in the middle for the lemon curd and blueberries. Create a swirl design on the top of each peak.
19. Transfer the meringue to the center of a 250-degree Fahrenheit oven for exactly one hour. Do not remove it from the oven once the timer rings.
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