Fructose Free Pavlova with Lemon Curd and Berries
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Learn more →Ingredients
8 servings
For the meringue
- 4 pasteurized large egg whites, at room temperature
- 1 cup superfine sugar
- 1 tsp white wine vinegar
- 1 tsp cornstarch
- ½ tsp vanilla extract
For the lemon curd
- 4 pasteurized large egg yolks
- ½ cup granulated sugar
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- 4 tbsp unsalted butter, cut into small pieces
- 1 pinch salt
For the whipped cream
- 1 cup heavy cream
- 1 tbsp powdered sugar
For serving
- 1 cup fresh strawberries, hulled and halved
Ingredient noteA low fructose diet limits fruit portions because fructose adds up across servings; the small amount of berries used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
- ½ cup fresh blueberries
- ½ cup fresh raspberries
Ingredient noteA serving of up to about a third of a cup of raspberries is low in fructose. This recipe contains only about 1 tablespoon per serving, making it likely Low Fructose. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
- 1 tsp lemon zest, for garnish (optional)
Instructions
- 1
Preheat the oven to 275°F (135°C). Line a large baking sheet with parchment paper and draw a 9-inch circle on the underside of the parchment as a guide.
- 2
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the pasteurized egg whites on medium speed until foamy and opaque, about 2 minutes. Increase speed to medium-high and beat until soft peaks form, about 3 minutes more.
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