Ingredients


For the meringue

6 free-range egg whites

350g/12oz caster sugar

2 tsp white wine vinegar

2 level tsp cornflour

For the lemon curd filling

6 free-range egg yolks

350g/12oz caster sugar

4 lemons, juice only

225g/8oz lactose/dairy free butter

450ml/¾pint lactose/dairy free double cream

For the candied lemon zest

100g/3½oz caster sugar, plus extra for coating the zest

4 lemons, zest only (in long thin strips)

To serve

450ml/¾pint lactose/dairy free double cream whipped


Method


Preheat the oven to 160C/325F/Gas 3. Lay a piece of baking paper on a baking tray. Put the egg whites into a bowl and whisk on the fastest speed with an electric hand-whisk or in a free-standing mixer until stiff. Gradually, still whisking on maximum speed, add generous teaspoons of sugar until the mixture is stiff and shiny and stands in peaks.

Blend the vinegar and cornflour together in a cup and mix until smooth. Stir this into the meringue mixture. Spread the meringue mixture onto the paper to give a circle the size of large cookies.

Slide the meringues into the middle of the oven, turn the heat down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off the paper. The pavlovas will be a pale creamy colour rather than white. Turn off the oven and leave the pavlova in the oven to become cold.

Meanwhile, make the lemon curd for the filling. Place a heatproof bowl over a pan of hot water, simmering gently on the stove. Add the egg yolks, sugar and lemon juice to the bowl and whisk.

Gradually add the lactose free butter, whisking continually until it starts to thicken. It should coat the back of a spoon when it reaches the correct consistency. It will firm up further once cooled. Whisk the lactose free double cream in a large bowl until thickened, then swirl it through the cooled lemon curd.

Spoon the lemon curd mixture into the middle of the pavlova and spread over the base of the meringue nest. Spoon whipped lactose free cream over the top of the lemon curd.

Put 100ml/3½fl oz water and the caster sugar in a pan. Bring to the boil, stirring. Add the zest and boil for 2-3 minutes, or until syrupy. Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight. Place a delicate mound of candied zest in the middle of the pavlova, and serve.


Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Lemon pavlova