Bouillon recipes - 4 recipes

Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.

INGREDIENTS

• Eggs
• Confectioner's sugar
• Fresh lemon juice
• Sugar
• Flour
• Butter
• Lemon zest

METHOD

1. Separate egg yolks and whites
2. In a bowl, whisk egg whites
3. Add confectioner's sugar
4. Distribute on baking pan and flatten center lightly with a spoon
5. Bake for 30 minutes at 250 degrees
6. While that's baking, squeeze fresh lemon juice into a bowl
7. Add egg yolks, sugar, and flour then whisk together
8. Add butter and whisk again
9. Take the merigues out of the oven once they're ready
10. Spoon the filling into the center of the meringues
11. Grate lemon rind and sprinkle the zest over the top of the pavlovas
12. Serve!