Yield: 8 Servings
|¾ cup||Granulated sugar|
|⅔ cup||Lemon juice|
|2 tablespoons||Coarsely grated lemon rind|
|⅓ cup||Unsalted butter|
|1½ cup||Whipping cream|
|1 cup||Frozen raspberries, slightly thawed|
|1 pinch||Of cream of tartar|
|⅔ cup||Granulated sugar|
|⅓ cup||Icing sugar|
|¼ teaspoon||Finely grated lemon rind|
|1 tablespoon||Lemon juice|
LEMON CURD FILLING;
LEMON CURD FILLING; In heavy sauce pan, whisk together sugar, corn starch, lemon juice, rinds, eggs and yolks until well blended. Cook over medium low heat for 10 - 15 minutes, stirring constantly while mixture comes to gentle boil, until smooth and thickened, and no taste of cornstarch remains. Remove from heat and strain immediately into heatproof bowl, discarding rind. Stir in butter until melted.
Cover surface with waxed paper. Refrigerate for up to 3 days.
LEMON PAVLOVA; Line large baking sheet or pizza pan with parchment paper or greased foil. Draw outline for 9 inch circle, set aside. In large bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in half of the granulated sugar until stiff glossy peaks form. In seperate bowl, combine remaining sugar with icing sugar and cornstarch. Sprinkle over egg whites; add lemon rind and juice and fold together until smooth. Scoop out onto circle; form into nest-shape, making side higher than middle. Bake in 275 oven for about 1 - ½ hours or until outside is crisp and very light gold.
Let cool completely; transfer to doily-lined serving plate. (Can be made a few hours before serving) TO SERVE; whip cream until stiff. Beat Lemon Curd Filling briefly to lighten. Stir in one-third of the whipped cream; fold in remainder.
Mound in Pavlova nest, letting some overflow slightly Peel and slice kiwi fruit thinly; arrange kiwi slices, raspberries and mint leaves on top. To serve, cut with serrated knife. Makes 8 - 10 servings.