Lemon Pavlovas

5 Pretend Pavlovas

The great thing about this recipe is that it can look bespoke, but be composed almost entirely of store-bought ingredients.

5-6 meringue cookies from a bakery (Trader Joe’s regularly carries them, too)

Lemon curd, 1 jar (in the jam section or British import section of the grocery)

½ pint whipping cream, 8 ozs

2 T baker’s sugar

⅓ cup creme fraiche

Berries of choice (I used raspberries, blueberries and blackberries)

Edible flowers (carried online or in finer markets’ produce section) MUST BE PESTICIDE FREE AND EDIBLE. CHECK ONLINE IF IN DOUBT.

Use individual footed dessert dishes, if possible.

Gently crush the meringue cookies with a rolling pin, making sure to leave pieces that are the size of chocolate chips. There will also be smaller pieces that will be more like a powder. You can use those, too, to sprinkle on top at the end.

Line the bottom of the trifle dish with the meringue pieces.

Top with a layer of lemon curd. Refrigerate.

In a separate medium mixer bowl, beat the whipped cream to soft peaks. In a smaller, separate bowl, using a spatula, combine the sugar and creme fraiche. Fold into the whipped cream. This will stabilize the cream so it doesn’t melt as quickly.

Layer the cream mixture on top of the lemon curd.

Decorate with berries, edible flowers and meringue pieces. Sprinkle the powdered meringue over all. Refrigerate where it will keep for 24 hours.

Lemon Curd Recipe if you want to make your own

5 egg yolks

1-cup sugar (superfine Baker’s sugar if given the choice)

4 lemons, zested first and then juiced (⅓ cup)

1 stick butter, cut into pats and chilled

Combine egg yolks and sugar in the top pan of a double boiler over low heat (you want the water to simmer, not boil). Whisk until smooth. Continue to whisk until thickened, about 8 minutes. Whisk constantly. Mixture should be light yellow in color and coat the back of a spoon.

Remove promptly from heat and stir in butter pats one at a time, allowing each one to melt before adding the next one.

Add to a container and place a piece of plastic wrap directly onto the surface. Will keep, covered, in the refrigerator for two weeks.