Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | MERINGUE |
| 2 \N | Egg whites at room temp. |
| ½ teaspoon | White vinegar |
| \N pinch | Salt |
| ½ cup | Granulated sugar |
| \N \N | LEMON SAUCE |
| ⅔ cup | Granulated sugar |
| 2 teaspoons | Cornstarch |
| 1 teaspoon | Grated lemon peel |
| ⅓ cup | Water |
| ⅓ cup | Fresh lemon juice |
| 1 \N | Egg, beaten |
| 2 cups | Cut-up fresh fruit |
| \N \N | Garnish: Mint leaves |
To make meringue: In bowl, combine egg whites, vinegar, and salt.
Beat until soft peaks form. Add sugar, 1 tbsp (15 ml) at a time; beat until stiff peaks form.
Line a baking sheet with parchment or brown paper (aluminum foil may also be used). Draw a circle with an 8-inch diameter. Spoon egg-white mixture on paper pattern; with a spoon shape mixture into a circle with sides about 2 inches higher than centre. Or prepare individual meringues 2 inches in diameter.
Bake single meringue in 250F oven for about 1½ hours or until slightly coloured. Turn off oven and leave meringue to cool for 2 hours or overnight before removing from oven. Carefully remove from paper. (Bake individual meringue for 50 to 60 minutes).
To make lemon sauce: In small saucepan, combine sugar, cornstarch, and lemon peel. Stir in water and lemon juice; cook over medium heat, stirring constantly until slightly thickened. Carefully stir one-quarter of hot mixture into beaten egg to prevent egg from coagulating; return to hot mixture, stirring constantly. Cook and stir for 4 minutes or until thickened. Cover and refrigerate.
Just before serving, combine cut-up fruit with lemon sauce. Spoon into meringue shell and serve, garnished with mint leaves.
Preparation 1 hour, Cook 1 ½ hour. 6 servings 192 Calories per serving, 2½ grams protein, 1⅒ grams fat, 45⅒ grams carbohydrate, 1.0 grams of fibre
My Note: Lemon sauce can be made with two egg yolks if you are unconcerned about cholesterol. Check the meringue at about 40 minutes - tastes good without the extra drying time for eating the same day.
Source: Eat Well, Live Well - Canadian Dietetic Association Similar to Australian recipe for Pavlova. Posted by Elizabeth Rodier