Frozen Lemon Pavlova

Ingredients and Weight:

• 6 large egg whites (room temperature)
• 1 1/4 cups granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 6 tablespoons cold unsalted butter, cut into cubes
• 1 cup fresh lemon juice
• 1/2 cup granulated sugar
• 1 pint heavy cream
• 1 teaspoon vanilla extract
• Fresh lemon slices and mint leaves, for garnish

Preparation Time:

30 minutes

Cooking Time:

90 minutes (includes freezing time)

Difficulty Level:

3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
2. In a clean and dry bowl, whisk the egg whites until foamy. Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to whisk until stiff peaks form.
3. In a small bowl, whisk together the cornstarch, vinegar, and vanilla extract. Fold this mixture into the egg whites until just combined.
4. Transfer the meringue to the prepared baking sheet and spread it out into a 12-inch circle. Use a spoon or spatula to create a slight well in the center.
5. Bake for 90 minutes, or until the meringue is dry and crisp. Cool completely on a wire rack.
6. To make the lemon curd, whisk together the lemon juice, granulated sugar, and butter in a small saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until thickened, about 5 minutes. Remove from heat and let cool slightly.
7. In a large bowl, whip the heavy cream and vanilla extract until stiff peaks form. Fold in the lemon curd until just combined.
8. Spread the lemon cream filling over the cooled meringue, leaving a 1-inch border around the edges.
9. Freeze for at least 4 hours, or overnight.
10. Before serving, remove from the freezer and let thaw slightly for 15 minutes. Garnish with fresh lemon slices and mint leaves.

Nutritional Information:

Per serving:

• Calories: 550
• Carbohydrates: 70g
• Protein: 8g
• Fat: 30g

Dish Characteristics:

• Light and airy meringue with a crispy exterior
• Tangy and creamy lemon filling
• Refreshing and perfect for summer parties or elegant dinners

User Comments:

• "This was the most amazing dessert I've ever had! The lemon filling was so tangy and the meringue was perfect."
• "I made this for a dinner party and my guests raved about it. It was a show-stopper!"
• "The Frozen Lemon Pavlova was so easy to make and it turned out beautifully. I highly recommend it!"

Special Precautions and Tips:

• Use fresh eggs for best results.
• Make sure the bowl and utensils you use are clean and dry to prevent the meringue from collapsing.
• Don't overbeat the egg whites, as this will make the meringue tough.
• If the lemon juice curdles the cream, don't worry. Just whisk vigorously until it becomes smooth again.
• Let the pavlova thaw slightly before serving to allow the filling to soften.