Low Carb Lemon Curd Pavlova

I recently posted a recipe for Low Carb Lemon Curd and here’s a follow-up recipe for Low Carb Lemon Curd Pavlova…
Sure, we all enjoy eating the lemon curd straight from the jar, but sometimes, just sometimes, you might want to make an actual dessert from it! LOL

Low Carb Lemon Curd Pavlova is such a light, zesty, summery dessert – perfect for a hot Sunday – you can make everything in advance and assemble just before serving.

Servings: 6 mini pavlovas
Time: 1 hour + overnight drying
Difficulty: moderate

You will need:
4 eggs {separated}
pinch of salt
1 tsp cream of tartar
1/2 tsp vanilla essence
2 tbsp. xylitol castor {fine, almost powdery xylitol} + 1/4 cup xylitol
1/2 cup lemon juice {approx 2 lemons}
1/4 cup lemon zest {from those 2 lemons}
1/2 cup butter fresh strawberries

Start with the meringues:
Whip 4 egg whites, salt & cream of tartar until foamy.
Add in the 2 tbsp. fine xylitol and the vanilla essence.
Whip until firm, stiff peaks form.
You can either pipe 6 individual ‘nests’ onto a parchment-lined baking tray, or just make 1 large pavlova base.
Bake at 120C for 30 minutes {for the nests} or 1 hour {for 1 large base} and let it cool in the oven for another 30 minutes.

You need to let the meringues ‘air-dry’ outside for another day or so.

For the lemon curd:
Heat the butter in a small saucepan over low heat, without letting it boil.
Mix the 1/4 cup xylitol with the lemon zest and juice and whisk it into the melted butter and keep stirring until the xylitol has melted.
Remove from the heat.
Lightly whisk the 4 egg yolks in a separate bowl, then add to the melted butter mixture, while constantly whisking. Return to the heat {very low heat} and continue whisking until it starts to thicken. {Be very careful not to let it boil and turn to scrambled eggs!}

Transfer the curd to a glass jar and store in the fridge once it’s cooled to room temp.

Assemble the low carb lemon curd pavlova just before serving:
Fill a meringue nest with lemon curd and top with fresh strawberries.