Gluten free recipes 
Market Produce
Lemons & Limes (Citrons/Citrons vert)
Lemon meringue pavlova nests, a gluten free dessert with a tangy, low-sugar lemon cream. It’s an easy recipe to make in advance. Top with your strawberries or your favourite fruits.
Who loves lemon meringue pie? We certainly do and our favourite recipe is this Lemon and Passionfruit Meringue Tart in my second book, Teatime in Paris.
However, this is a gluten free lemon version without the pastry part. It’s a simple dessert that’s easy to prepare in advance. Just top with the fruits of your choice just before serving.
Lemon Meringue Pavlova Nests
Lemon Meringue Pavlova Nests
Servings : 4 people
Description
Lemon meringue pavlova nests, a gluten free dessert with a tangy, low-sugar lemon cream. Top with your strawberries or your favourite fruits.
Ingredients
Meringue Nests
- 2 egg whites organic
- 225 g (8oz) sugar
- 3 drops vanilla extract
Lemon Curd (crème au citron)
- 3 egg yolks organic
- 85 g (3oz) sugar
- 1 tbsp cornflour (cornstarch)
- 3 lemons unwaxed
- 100 ml (3.5fl oz) water
- knob butter unsalted
Instructions
Meringue Nests
- Preheat the oven to 130°C/110°C fan/250°F/Gas 1/2
- Whisk the egg whites at high speed using a hand or stand mixer. Gradually rain in the sugar while continuing to whisk, adding the vanilla extract last, until the mixture is firm and glossy. It should form a peak (or bird's beak, bec de l'oiseau) on the whisk.
- Spoon out 4 large heaps of the meringue on to a baking sheet lined with baking paper. Press them down and scoop out a cavity that you can fill later.
- Bake for an hour in a cool oven.
Lemon Curd (crème au citron)
- Whisk together the yolks and sugar in a saucepan. Add the cornflour, zest and lemon juice then the water. Mix together well.
- Over a medium heat, whisk until the cream thickens then take off the heat and mix in the butter. Set aside to cool.
- When the meringues are ready, leave to cool then spoon in the lemon cream into each meringue nest and chill in the fridge for an hour.
Notes
Top with strawberries, blueberries or more of your favourite fruits.
Comments (25)
Just tried these for guests last night, who didn’t leave a crumb! 🙂
Thanks Jill for yet another beautiful recipe!
The only thing I didn’t manage to get is the spiky basket shapes (mine were more like cloudy not very deep nests), I wonder if I beat my egg whites/sugar for too long….?
Will just need to try these again! 🙂
Pleased as punch to hear you tried them, Jérôme. I’m not sure what you mean by ‘cloudy’ so unsure what to advise. Please do try them again. They should be beaten enough still to form le bec de l’oiseau but glossy. Perhaps I should have said to move quickly on forming them. The more meringue waits on the counter before being baked, they become grainy and not as pretty. Using a spoon, the meringue should be firm enough to be able to form the spiky shapes. It’s done quickly and haphazardly, not ages to produce an art form. Hope this helps!
Thanks for popping by to give me your feedback. Love it when I hear when you’ve made the recipes.
Thanks for the tips Jill, will definitely try again and move quickly next time as I really like that spiky look (mine looked like a white Barbapapa actually, all soft and comfy looking! Haha…)! 🙂
Those pavlovas look absolutely delightful Jill and I bet that hubby person was very pleased to see you home. Glad you had a good time back in Scotland.
We are more than a week behind here, but flowers have also got a little muddled – we seem to have the March, April and May flowers all out at the same time which makes our hedgerows look a little odd, but still very beautiful.
Choclette, it sounds like it’s the same chez vous. It’s so green here at this time of year and with all this rainfall, at least our grass is extremely green for once! Yep, hubby person was glad to have fresh food again, le pauvre 😉
Lily of the Valley doesn’t grow in our garden – probably it’s far too cold here. M & S now sell a new perfume called Muguet.
I think we had it just as cold here too. I didn’t think they’d grow here, either, but I planted the bulbs in a sheltered area at the back of my herb garden, if that helps…
Post a comment
Thank you for taking the time to comment. Your email address will not be published. I love hearing from you about the recipes, the articles and your ideas for future posts.