Sugar Free Berry & Lemon Curd Pavlovas

• Vegetarian
• Gluten free

• Produce

  • 1 cup Blueberries, fresh

• Refrigerated

  • 4 Egg whites

• Condiments

  • 1 batch Lemon curd, sugar free
  • 1 tsp Lemon juice

• Baking & Spices

  • 2 tsp Cornstarch
  • 1/2 tsp Vanilla extract
  • 1/2 cup Xylitol blend sweetener

Found on ibreatheimhungry.com

Description

Ingredients

• 4 egg whites (room temp)
• ½ cup xylitol blend sweetener
• (I used Ideal)
• ½ tsp vanilla extract
• 1 tsp lemon juice
• 2 tsp cornstarch
• 1 batch of sugar free lemon curd
• 1 cup fresh blueberries (or any other berries)

Directions

• Beat the egg whites until soft peaks form. Add the Xylitol, a couple of Tbsp at a time, blending well after each addition until glossy and stiff. Beat in the vanilla extract, then sprinkle the cornstarch and lemon juice over the top and whip until it holds its shape.
• Spread or pipe the meringue onto parchment paper to make six circles about 4 - 5 inches in diameter. Make sure there is a dent in the middle for the filling.
• Bake in a preheated 250 degree (F) oven for 30 minutes. Turn the oven off and leave the meringues in for another 30 minutes or until firm and (hopefully!) crisp on the outside.
• Once cooled, the meringues can be stored in an air tight container for up to a couple of days. Dont assemble the pavlovas until right before serving or theyll get soft from the lemon curd. When ready to serve, fill the centers of the meringues with about 3 Tbsp of lemon curd. Then top with berries and serve immediately. Piping the meringues out of a star tube is pretty - but as you can see, just spreading them out with a spoon also creates a nice rustic look and it is easier to do. Raspberries or strawberries will work just as well as the blueberries, so its really a matter of personal preference. Enjoy!

Nutrition