Summers here and with it this incredibly warm weather. If you’re looking for a dessert recipe to cool down with and impress friends and family at the same time, try giving this Frozen Lemon Mousse Meringue Torte a try. Pavlova and lemon curd are magic together- and when frozen, the textures are beyond fantastic. Add some sweetness with blueberries on top and you have yourself a dessert that’s irresistible.
This recipe is easy to make but does take a good amount of time and some prior preparation. Take our word however when we say that the wait is well worth it. Good things take time and this torte is a good example of it.
Frozen Lemon Mousse Meringue Torte
Recipe largely adapted from: http://blogs.vancouversun.com/
- 1 1/4 cups granulated sugar
- 1/3 cup butter
- 1 tablespoon grated lemon rind
- 1 cup lemon juice
- 6 eggs
- 1 1/2 cups whipping cream
- 1 1/2 cups granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons grated lemon rind
- 6 egg whites
- 1 1/2 teaspoon vanilla
- Handful of fresh blueberries
- First start by tracing four 8-inch circles on parchment paper and place on baking sheets.
- For the meringues: Mix 3/4 cup of the sugar, cornstarch and rind and set aside. Beat egg whites to soft peaks; gradually beat in the remaining sugar until you reach stiff peaks. Add in the vanilla; carefully fold in the reserved sugar mixture.
- Now go ahead and spoon the meringue onto the parchment circles, smoothing the tops .
- Bake in 300 F. oven for 1 hour, then allow to cool. No peeking while baking!
- For the Lemon Curd: In saucepan, over medium-high heat, heat the sugar, butter, lemon rind and juice, stirring until the sugar dissolves.
- In a medium sized bowl, beat eggs; whisk in lemon mixture. Return to saucepan and cook, stirring, just until boiling. Simmer for 1 minute. Pour into bowl. Cover with plastic sitting over surface. Chill in the fridge minimum one hour.
- Whip cream once chilled and fold into lemon mixture.
- Assembly: Crumble least-attractive meringue for garnish; set aside. Fit one meringue into 9-inch springform pan. Pour one-third of the lemon mixture over top. Repeat layers twice. Sprinkle crumbled meringue over top. 8. Freeze for at least 8 hours.
- Let soften in fridge for 45 minutes before serving.
Makes 10 to 12 servings.
This pavlova has a gorgeous crisp crust and a soft sweet marshmallow center with a nice chew. In between these layers of heaven is a tangy lemon curd that gives a rich kick to each bite. Its lightness as a dessert is great for the summer time- when our bodies crave airy and tangy sweets.
Many people fear making pavlovas as they have a negative reputation for being finicky. Our best advice is to not fear the pavlova- they can sense fear. To ensure a perfect and fail-proof meringue, there are a few essential tips we think everyone should know about:
- Have everything organized and ready to-bake on the countertop. When you start mixing the pavlova, you should not stop, unless your house is on fire.
- The egg whites cannot and I mean c-a-n-n-o-t have any trace of egg yolk or they wont stiff up. Separate the eggs individually and bring the whites to room temperature.
- Pavlovas need to be cooked at a long and slow temperature and the oven door must not be opened. No peeking!
- Once the cooking time is finished the pavlova should be left to cool in the oven so as not to have any dramatic changes in temperature that could cause its collapse (yes, potentially as tragic as that of the roman empire).
We hate rules as much as the next, but we promise that if you abide to the above four you will have yourself a fail-proof and delicious pavlova that will leave your guests (and yourself) in awe.