Lemon-poppy seed mini pavlovas

Makes 12, serves 4-6

  1. 6 eggs, 3 whole and 3 separated
  2. 300g sugar
  3. Zest and juice of 3 lemons
  4. 1/4tsp salt
  5. 8tb butter, cut into 16 pieces
  6. 1tsp poppy seeds
  • In a double-boiler, whisk eggs, yolks, 200g sugar and 3-4 over med-low heat for 10-12 minutes. Let cool for 5 minutes and whisk in butter one piece at a time. Cover and chill overnight.
  • Meanwhile, beat egg whites on low speed until foamy. Increase speed to high, gradually stream in sugar and beat to stiff peaks. Pour 12 3in circles on a baking sheet, gently form indentations in the middles, place in the bottom of a 325 degree oven and immediately turn off heat. Leave in oven overnight.
  • Divide lemon curd into pavlovas and sprinkle with poppy seeds.



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