6 egg whites
1 cup powdered sugar
Grated peel of one lemon
2 teaspoons lemon juice
2 teaspoons of corn flour
lemon custard
2 eggs
Half a cup of soft sugar
2 egg yolks
2 lemons juiced and grated peel
Half a stick of butter, cut into cubes
packet of cream
2 tablespoons roasted almonds
Grated peel of one lemon
How to prepare
Beat the egg whites in a suitable bowl, until it becomes silky, then add the sugar, and beat until the sugar dissolves, and the mixture becomes stiff.
Then add the cornmeal, lemon zest and juice to the mixture, and stir gently until the ingredients are well mixed.
We prepare an oven tray with butter paper, and pour the mixture into it in the form of small drops, to form a circular base with a diameter of 23 cm.
Then we immediately transfer it to the oven at (130 C), bake for 1 hour, then take it out and leave it to cool.
lemon custard
We beat the custard ingredients in a thick pan (to prevent overheating), before putting it on the fire.
Then we transfer the pan to a medium heat, and stir gently until it becomes thick, for about (5-7) minutes, then leave it to cool and firm up more.
Transfer the pavulva to a serving plate, then beat the cream with a mixer to make it soft, and put it on top of the pavulva, with lemon zest and toasted almonds, and you can put strawberries if you wish.
The whisking of the egg whites must be good and at a high speed until it begins to clump, and the longer the whisking time, the better until the air enters the mixture and helps in its fluff

Adding sugar should be slow, making sure the sugar is completely dissolved in order for the recipe to work.

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