How to Cook Perfect Lemon Pavlova

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Before you jump to Lemon Pavlova recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.

Remember when the only men and women who cared about the ecosystem were tree huggers as well as hippies? That's a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared burden we have for turning things around. According to the specialists, to clean up the environment we are all going to have to make some adjustments. This must happen soon and living in ways more friendly to the environment should become a mission for every individual family. Here are some tips that can help you save energy, mainly by making your kitchen area more green.

Refrigerators and freezers use a lot of electricity, especially if they are not operating as effectively as they should. You can easily save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is definitely clean, which means that the motor needs to operate less often, will also save electricity.

As you can see, there are lots of little elements that you can do to save energy, and also save money, in the kitchen alone. Green living is actually something we can all perform, without difficulty. It's related to being sensible, most of the time.

We hope you got benefit from reading it, now let's go back to lemon pavlova recipe. To cook lemon pavlova you only need 9 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Lemon Pavlova:

1. Provide of Egg Whites, 160g Approximately 4.
2. You need 200 g of Granulated Sugar,.
3. You need of Cornflour, 1.5 TSPFresh Lemon Juice, 1.5 TSP.
4. You need of Good Quality Lemon Curd, For Spreading.
5. Use 150 ml of Heavy Whipping Cream,.
6. Use 2 TBSP of Limoncello Homemade or Store-bought,.
7. Prepare of Fresh Lemon Zest, 1/2 Lemon.
8. Use 35 g of Toasted Almond Flakes,.
9. Provide Pinch of Lemon Confit Finely Minced,.

Steps to make Lemon Pavlova:

1. You can visit: https://www.fatdough.sg/single-post/2018/12/23/Limoncello-Tiramisu-Debunked for the limoncello recipe..
2. Pls visit: https://www.fatdough.sg/single-post/2018/12/23/Lemon-Confit for the lemon confit recipe..
3. Preheat oven to 180 degree celsius or 360 fahrenheit. Draw an 8 inch round circle on a parchment paper with a pencil and cut it to the size of your baking tray. Set aside..
4. In a large bowl, add egg whites. Using a hand or stand mixer, whisk egg whites to soft peaks. While still continue to whisk, gradually add in the sugar, cornflour and lemon juice. Continue whisking until stiff peaks form or until the meringue is light + glossy and the sugar as completely dissolved..
5. When you touch the meringue and rub it with your fingers, there shouldn't be any grains of sugar.* Dollop the meringue onto the 4 corners of the parchment paper, penciled side up. Flip the parchment paper and adhere the 4 corners onto the baking tray, penciled side down. Transfer the meringue into the circle that you drew..
6. Using an offset spatula and smoothen the meringue and maintaining it in a round shape as much as you can. Transfer into the oven and immediately turn the heat down to 150 degree celsius or 300 fahrenheit. Bake for about 1 hr. Remove from oven and set aside to cool slightly. It will crack at the top..
7. Carefully, transfer the meringue onto a cake stand or serving plate, upside down. This way you get an even surface to lay the toppings. Spread a layer of lemon curd onto the pavlova, adjust to preference. In a large bowl, add whipping cream..
8. Using a hand or stand mixer, whip the cream until soft peaks form. *Depending on how sweet your lemon curd is, you can add icing sugar into the whipping cream as per your preference.* Add in limoncello and lemon zest..
9. Fold to combine well. Transfer the whipped cream on top of the lemon curd. Lastly, sprinkle toasted almond flakes and lemon confit over the top. Slice and serve immediately, or serve chilled..

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