Gluten Free - Pavlova with Lemon Curd and Berries

It's Valentine's day, and we all want to do something special for the ones that we love. But what if the one you love is gluten intolerant? Well here is our solution for one of our absolute favorite deserts, pavlova - no flour, and no added fat. The ideal finish to a romantic meal.  This recipe is made with a sweet, crispy meringue base, filled with a tart lemon curd. Top the desert with whipped cream and fresh fruit. This dish is very simple but it does take a bit of time to bake the meringue, it can be made the night before and just assembled right before serving.

This recipe serves 6. 

Ingredients:

For the Pavlova:

4 Egg whites

3/4 Cup white sugar

1/4 Teaspoon salt

1/4 Teaspoon cream of tartar

For the Lemon Curd:

4 Egg yolks

Zest from 1 lemon

1/2 Cup lemon juice

2/3 Cup sugar

1 Tablespoon butter (Optional - gives the curd a beautiful glossy sheen and mellows the flavour)

Optional Toppings:
Whipped Cream
Fresh Berries - Our faves are strawberries, mango, blueberries, and kiwi.

Directions:
For the Pavlova:
1. Preheat the oven to 250 degrees.
2. Line a cookie sheet with parchment paper. Using a marker, draw circles on the parchment to use as a guide. Put the marker side down, so not to transfer the ink to the meringue.

Note: This recipe will make approximately 6 x 6" circles, 2 x 9" circles, or 1 x 11" circle, but you can make them any size you wish.

3. Separate the eggs, putting the whites in a large bowl, and yolks into a medium bowl. Save the yolks for the curd.
4. Using a hand mixer, mix the egg whites until foamy, add the salt and cream of tartar.
5. Slowly add the sugar while beating the eggs until they reach soft peaks and are glossy.
6. Spread the meringue inside the circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center.
7. Bake for 75 to 90 minutes or until the outside is dry and is a very pale cream color. You don't want these to become brown. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven.

Note: Warm egg whites will whip up better than cold whites. So let the eggs sit on the counter for 30 minutes before starting.

For the Lemon Curd:

1. To the bowl of egg yolks, add sugar, zest and lemon juice.
2. Place the bowl over a pot of simmering water.
3. Cook, stirring constantly, until the mixture becomes thick (like hollendaise approx. 160 degrees F using a thermometer). This will take approx.10 minutes. Remove from heat and whisk in butter if desired until fully incorporated.
4. Chill fully before using. The curd will thicken as it cools.

To Assemble:
1. Separate the meringue disk from the parchment, and place on serving plate.
2. Top with lemon curd and spread out keeping the curd slightly away from the edge.
3. Spoon whipped cream onto the curd and arrange fruit.