Tiny Pavlovas With Berries And Lemon Custard

Course : Custards
Serves: 10
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


3 large egg whites
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla extract
2/3 cup sugar
2 1/2 teaspoons cornstarch
1/2 teaspoon grated lemon rind
3/4 cup water
1/3 cup fresh lemon juice
1 large egg yolk
1 1/4 cups raspberries
1 1/4 cups blueberries

Preparation / Directions:

Cover a baking sheet with parchment paper; secure with masking tape, and set aside. Beat egg whites (at room temperature) and salt in a bowl at high speed of a mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Add vanilla, and beat until blended. Spoon meringue into a pastry bag fitted with a large star tip. Pipe into 60 portions onto prepared baking sheet, forming pointed mounds 1 inch wide and 1 inch high. Bake at 200 degrees for 1 hour or until dry. Turn oven off, and let meringues cool in closed oven at least 12 hours. Carefully remove meringues from paper. Combine 2/3 cup sugar, cornstarch, and lemon rind in a saucepan; stir well. Gradually add water and lemon juice; stir with a wire whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Gradually stir one-fourth of hot lemon mixture into egg yolk; add to remaining lemon mixture, stirring constantly. Cook over medium heat 1 minute or until thickened, stirring constantly. Pour lemon custard into a bowl; place plastic wrap on surface, and chill. Serving Ideas : Garnish with currants and edible flowers, if desired.

1 Kitchen's say:
  (3 3/4 Stars!)
Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Custards Recipes