Summer Pavlova with Homemade Lemon Curd + Strawberries {Gluten-Free + Dairy-Free}

Pavlova's are a must-have summer treat!  They look gorgeous + taste unbelievable too! 

If you've never had one of these delicate beauties, you are in for a real treat.  Pavlova's are a big delicious meringue ... crisp on the outside and soft and chewy on the inside.  

This is a show-stopper dessert, but the great part is that it's very simple + easy to make.  This is not a recipe that requires lots of baking skill or even a lot of hard prep time.


Pavlova's are one of my absolute favorite desserts.  Enjoy!

Summer Pavlova with Homemade Lemon Curd + Strawberries

Fresh sweet berries + tangy lemon curd top this beautiful Summer Pavlova.  

{Affiliate links included help support this blog.}

Equipment: Food Processor, Large Baking Sheet, Unbleached Parchment Paper, Standing Electric Mixer w/ Large Mixing Bowl or Electric Mixer w/ Large Mixing Bowl


INGREDIENTS

• 5 pastured or organic large egg whites
• 2 teaspoons organic apple cider vinegar
• 1 teaspoon organic cornstarch
• 1 cup organic superfine sugar - see instructions
• 1 teaspoon gluten free vanilla extract 

• 2 cups organic strawberries, sliced 
• 1/2 cup homemade lemon curd 

INSTRUCTIONS

1. To make the superfine sugar, place sugar into a food processor fitted with the steel "S" shaped blade and pulse until sugar becomes superfine, about 2 minutes.  [IMPORTANT NOTE: You will need more than 1 cup of sugar since the sugar reduces in volume during this process.  I place 2 cups of sugar into the food processor and store leftover superfine sugar in my pantry.  I use this organic sugar.] 

2. Preheat oven to 250 degrees F.  Use an 8-inch bowl or pan to trace two circles with a pencil on unbleached parchment paper.  Place the parchment paper, pencil side down, on a baking sheet.

3. Fit standing mixer with the whisk attachment.  Add egg whites to the mixing bowl.  Whisk the egg whites on medium-high for about 1 minute, until egg whites form firm peaks.  With the mixer still on medium-high, add the apple cider vinegar and cornstarch, beat for about 1 minute.  With the mixer on high, slowly add the sugar, beat for about 2 minutes, until shiny, stiff peaks form.  Turn mixer down to low and add vanilla at the end, just mix until incorporated.       

4. Divide the meringue mixture evenly between the two circles traced on the parchment paper.  Shape each mound of meringue into a circle, making the inside slightly indented, creating edges around the outside of the circle.  [Note: This does not need to be perfect, it is meant to be rustic.] 

5. Bake for about 1 hour and 30 minutes ... or until the meringue is glossy and has a crisp outer shell when touched gently [Note: Meringues are VERY delicate, if you touch it too hard, it will break.  If that happens, it's okay, just cover that area with lemon curd or fruit, no harm done.].  Meringue should be crisp on the outside and soft on the inside.  When the meringue is done cooking, turn off the oven and leave the meringue in the oven.  Allow to cool in the oven at least 2 hours before removing ... you can leave the meringue in the oven overnight to cool, or place it on a cooling rack after cooling in the oven for 2 hours.  

6. Meringue is ready to serve and be assembled with toppings once fully cooled, after at least 2 hours. 

7. TO SERVE: Gently spread a layer of homemade lemon curd over the center of both of the meringues.  At this point you can either stack one meringue on top of the other or leave them separate ... this is what I do since Little Love prefers hers without any lemon curd or berries.  Gently add sliced strawberries on top of the lemon curd {if you are stacking the meringues, add berries to the top layer only}.  Serve immediately.

Yield: Makes 2 meringue discs.  

Note: Pavlova's are very delicate.  Make sure not to add any toppings until you are ready to serve.  They do break easily, if that happens, just cover that area with lemon curd or fruit, they are meant to look rustic.  

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is shared at Real Food Wednesday @ Kelly the Kitchen Kop, + Pennywise Platter Thursday @ The Nourishing Gourmet. 

Honey Sweetened Lemon Curd

Smooth + velvety, LEMON CURD is deliciously tart + sweet! 

When I was little I loved getting to have high tea with my dear grandma or my mom.  Often lemon curd was served with scones and I thought this was so elegant.  It quickly became something that I really loved + it was super special because I only had it on rare occasions. 

I adore LEMON CURD!  But I can't stand when it tastes "eggy" ... yuck!  Over the years I have found that most packaged lemon curds have a very distinct egg taste that overpowers the most important part in my opinion ... LEMON!  When I'm craving it, I want that tart lemon taste, not the flavor of egg yolks.

Most lemon curd recipes call for egg yolks only ... usually creating a more dominant egg yolk flavor.  Not my recipe!  I use the whole egg.  I find that this really helps create a bolder lemon flavor with no hint of egg yolk flavor at all.    


My husband also loves lemon curd.  I've made a special vanilla birthday cake for him with a thick layer of lemon curd in between the cake layers + I made a special Pavlova for him for Father's Day and topped with with lemon curd + berries ... he LOVES Lemon Meringue Pie, so this was my slightly adapted "Pie" version for him, without the crust.  We both love this lemon curd so much that we simply enjoy feeding each other spoonfuls, it really doesn't need anything to go with it because it's so heavenly. 

I hope you enjoy this Lemon Curd as much as my family does!  It's so easy to make + it can be made ahead of time.  

HONEY SWEETENED LEMON CURD

Rich, thick, creamy + perfectly tangy and sweet ... this luscious Lemon Curd is simply divine. 

{Affiliate links helps support this blog.}

Equipment: Microplane Zester/Grater, Fine Mesh Strainer, Measuring Cup, Medium Size Saucepan, Whisk, Medium Size Glass Bowl or several Ramekins  

Ingredients 

• 4 organic or pastured eggs
• 1/3 cup raw or local honey {I prefer lighter honey like this or this} 
• Zest of 3 to 4 organic lemons
• 1/2 cup fresh organic lemon juice {about 4 lemons}
• 7 tablespoons pasture butter {See Resources} 

Instructions

1. Wash + prep lemons, I wash mine in a vinegar-water solution.  Using a microplane zester, zest all lemons - removing just the yellow of the rind, not the white pith {the white pith is very bitter}.  Cut lemons in half.  Place strainer over a measuring cup and squeeze the juice out of the lemons.  Set aside. 

2. In a medium size saucepan, add eggs + honey. Whisk/stir to combine.

3. Add lemon zest, lemon juice + butter cut into tablespoons to the saucepan.  Stir with whisk, to ensure the eggs don't start to scramble {if they do, don't worry, you can strain that out in the end}.

4. Over medium heat whisk until butter melts and the lemon curd begins to thicken, stirring constantly.  This takes about 5-7 minutes ... you will notice little bubbles at the surface, when this happens remove from heat. 

5. Pour lemon curd through a strainer into a medium size glass bowl or small ramekins.  Refrigerate for at least 5 hours or until chilled.       

Yield: Makes about 2 to 3 cups.

Serving Suggestions: Serve with fresh fruit, spread some on a scone, use it for a delicious layer in a cake, add it to a tart or pie, serve with homemade whipped cream, add it to homemade lemon bars, top it on vanilla ice cream or make a lemon cream milkshake by adding it to vanilla ice cream, top Pavlova's with a layer of curd ... or just simply eat it by the spoonful, it's that good!

Storage: Store in an airtight container in the refrigerator for up to 3 days. 

ENJOY HONEY SWEETENED LEMON CURD WITH ...

Strawberry & Cream Muffins from Raising Generation Nourished 
Gluten Free Angel Biscuits from Gluten-Free on a Shoestring 
Vanilla Butter Cookies from Recipes to Nourish 
Blueberry Scones from Gluten-Free Goddess
Almond Flour Lemon Poppy Seed Muffins from Live Simply
Gluten Free Biscuit Donuts from Gluten-Free on a Shoestring
Lemon Poppy Seed Zucchini Bread from With Food + Love 
Fruit Salad w/ Honey-Mint Lime Dressing from Savory Sweet Life
Summer Pavlova w/ Lemon Curd + Strawberries from Recipes to Nourish

WHAT'S YOUR FAVORITE WAY TO EAT LEMON CURD?

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Chocolate Chip Cookies (Gluten Free & Nut Free)

Delicious, crisp on the outside, soft in the center … yummy, yummy, chocolate chip cookies.  Even my non-gluten free husband loves these.   

Chocolate Chip Cookies (Gluten Free & Nut Free)

Equipment: Standing Electric Mixer or Handheld Electric Mixer w/ Large Bowl, Spatula or Spoon, Baking Sheet, Unbleached Parchment Paper

·      ¾ cup coconut palm sugar (I use Big Tree Farms SweetTree)

·      ¾ cup rapadura (I use Rapunzel)

·      1 cup pasture butter, room temperature (See Resources)

·      1 pastured or organic egg

·      1 teaspoon gluten free vanilla extract (I use Simply Organic)

·      2 ½ cups sprouted brown rice flour or brown rice flour (See Resources)

·      1 teaspoon baking soda

·      1 ½ - 2 cups gluten free chocolate chips (I use Enjoy Life)

1.    Preheat oven to 375 degrees F.  Line baking sheet with parchment paper.

2.   Assemble standing mixer with large mixing bowl and mixing blade.  Add coconut sugar, rapadura and pasture butter – cream/mix on medium speed until mixture is combined and smooth, about 1-2 minutes.   

3.   Add egg and vanilla, mix on low speed just to combine.

4.   Add brown rice flour and baking soda, mix on low speed until combined. 

5.    Add chocolate chips, mix on low speed or stir by hand until combined. 

6.   Using clean hands, roll dough into 2-inch large balls.  Place on baking sheet 2 ½ inches apart. 

7.    Bake for about 12 minutes.  Do not over bake!

8.   Remove from oven and let cool ON baking sheet for 7-10 minutes.  Do not remove them before this or they will fall apart.  They need time to rest. 

9.   Remove carefully to a cooling rack or let cool completely on baking sheet.  Enjoy them warm or let them cool completely. 

Yield:Makes about 15-20 cookies

Note: I have also used ½ cup local creamed clover honey and ¾ cup coconut sugar combo instead of Rapadura.  They’re still yummy, but it changes the texture a lot, Little Love prefers this version.  These can also be made with good quality chocolate bars chopped up instead of chocolate chips. 

Storage:Store in airtight container up to 3 days if you haven’t eaten all of them already.  I like mine cold the next day, so I store some of mine in the refrigerator, this is totally optional.

Rustic Summer Squash Frittata

Little Love does not like summer squash, so I don’t buy squash that often, but I have really been craving it recently.  I tried to come up with something I could make that she might eat and then I remembered she likes frittatas.  She won’t eat the inside, but she will eat the “crust” as she calls it.

This is so yummy that I have been making one per week to have as a quick high protein snack. 

Rustic Summer Squash Frittata

Enjoy this delicious frittata hot, warm or cold.  It makes a wonderful side dish, light meal and/or a great snack. 

Equipment: Large Bowl, Cutting Board, Knife, Standing Grater, Round Pie Dish

·      3 medium size summer squash, halved and sliced

·      5 pastured or organic eggs (See Resources)

·      1 cup grated raw cheddar cheese

·      ½ teaspoon Celtic sea salt (See Resources)

·      A few sprigs of fresh thyme, leaves only

·      Fat of choice to grease pan (I use pasture butter)

1.    Preheat oven to 350 degrees F.  Grease pie dish with fat of choice, set aside.

2.   Prep squash - wash, remove ends, cut in half and slice about ¼” thick, keep it "rustic" ... there is no need for perfect slices or chunks, cut it however you'd like.  Set aside.

Summer Squash and Lime Thyme

3.   Crack eggs into bowl, whisk with a fork to combine.  Add squash pieces into the egg mixture. 

4.   Grate cheese.  Add cheese to the egg mixture.

5.    Add sea salt and fresh thyme leaves to the egg mixture.  Gently stir to combine.  Pour into greased pie dish.

Excuse the lighting, I don't have the best lighting in my new place.

6.   Bake for 25-30 minutes or until top becomes golden brown. 

7.   Let sit for 5-7 minutes before cutting. 

8.   Serve immediately or store in the refrigerator for later. 

Yield: About 8 slices.  


This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Full Plate Thursday @ Miz Helen's Country Cottage, and Simple Lives Thursday @ A Little Bit of Spain in Iowa.

Baked Grain-Free Chicken Strips

These are so delicious and really easy to make.  I started making these specifically for Little Love and realized I really enjoy them too.  They are great on top of a salad, mixed into gluten free pasta, or simply as is with your favorite dipping sauce.  Little Love has never been a fan of sauces, but she loves to dip these in raw creamed clover honey.

Enjoy!

Baked Grain-Free Chicken Strips

Equipment: 2 Medium Size Bowls or 2 Large Plates, Unbleached Parchment Paper, Large Baking Sheet (I use a Stoneware Large Bar Pan), Cutting Board, Sharp Knife

·      3 pastured or organic chicken breasts – boneless, skinless

·      ½ coconut flour

·      ½ teaspoon Celtic sea salt (See Resources)

·      ½ teaspoon dried thyme

·      ¼ teaspoon cumin

·      ¼ teaspoon garlic powder

·      ¼ teaspoon coriander

·      ¼ teaspoon kelp granules (See Resources)

·      ¼ teaspoon cayenne pepper - optional, remove for no spice/heat

·      Freshly ground black pepper (to taste)

·      1 pastured or organic egg

1.    Preheat oven to 400 degrees F.  Prepare baking sheet - if you’re not using a Stoneware baking pan, line baking sheet with parchment paper.

2.   In a medium size shallow bowl or large plate, combine coconut flour, sea salt, thyme, cumin, garlic powder, coriander, kelp granules, black pepper and optional cayenne pepper.  Mix ingredients with your hands, make sure all of the ingredients are combined.  Set aside.

3.   In a separate medium size bowl or large plate with raised sides, crack an egg, whisk with a fork.  Set aside.

Beautiful Orange Yolk from a local pastured egg.

4.   On a cutting board, use a sharp knife to cut chicken into strips.

5.    One at a time, coat chicken strips in the egg mixture first, then coat in the coconut flour mixture.  Place on baking sheet and repeat until all chicken strips are coated. 

6.   Bake for about 10 minutes, flip each chicken strip, continue baking for another 10-15 minutes. 

7.   Serve immediately with your favorite dipping sauce. 

Yield: Makes about 12-15 chicken strips

Note: If you are avoiding baking right now due to summer heat, you could easily cook these on the stovetop.  I have done this many times too.  In a large saucepan, melt about 1 tablespoon fat of choice (I use pasture butter) and cook over medium heat, about 3-4 minutes on each side or until chicken is browned and cooked all the way through.  


This post is part of Real Food Wednesday @ Kelly the Kitchen Kop, Traditional Tuesdays @ Cooking Traditional Foods,  Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Full Plate Thursday @ Miz Helen's Country Cottage, Fight Back Friday @ Food Renegade, Fat Tuesday @ Real Food Forager, Monday Mania @ The Healthy Home Economist, Hearth and Soul Hop @ Premeditated Leftovers, Whole Foods Wednesday @ This Chick Cooks, and Allergy-Free Wednesdays Blog Hop @ Gluten Free Pantry.

Grain-Free Carrot Cake Pancakes

My oven stopped working the night before Easter, so that meant the grain-free Carrot Cake that I had planned to make was not in the cards for us.  Little Love was SO looking forward to that Carrot Cake, so I had to come up with something else.  We decided to make pancakes instead, Carrot Cake Pancakes!  They were a huge hit. 

Enjoy!

Grain-Free Carrot Cake Pancakes

Advance preparation is required, the dates need to be soaked at least an hour (or soak them overnight, that’s what I do). 

Equipment: Small Bowl, Food Processor or Blender, Medium Size Mixing Bowl, Peeler, Standing Grater, Microplane Zester/Grater, Hand Mixer or Wisk, Large Skillet or Griddle, Flipper Spatula

Soaked Dates/Pureed Date Mixture

·      8 dates

·      Filtered water, enough to cover the dates

Carrot Cake Pancakes

·      4 pastured or organic eggs (See Resources)

·      1 medium size carrot, peeled and finely grated

·      ¼ teaspoon fresh ginger, peeled and grated/minced

·      ¼ cup coconut flour

·      ½ teaspoon ground cinnamon

·      ¼ teaspoon baking soda

·      1 tablespoons organic maple syrup grade B

·      ½ pureed date mixture

·      2 tablespoons date soak water

·      2 tablespoons ghee, coconut oil or pasture butter (See Resources)

Cream Cheese Topping

·      7 ounces homemade or organic cream cheese, room temperature

·      2 tablespoons organic maple syrup grade B

·      ½ pureed date mixture

·      2 tablespoons date soak water

·      ½ teaspoon fresh ginger, peeled and finely grated/minced

1.    1 hour prior to making pancakes (or the night before, my preference), place dates in a small bowl and cover with filtered water, about ½ cup of filtered water or enough to completely cover the dates.  Place dates in the refrigerator until ready to use. 

2.   Break dates in half and remove pit.  Add date flesh to food processor fitted with “s-shape” metal blade.  Add a couple of tablespoons of the date soak water to the food processor.  SAVE the date soak water, set aside.  Pulse until dates become pureed.  Add more date soak water if necessary to combine.  Leave in the food processor and set aside (you will use the food processor again, so make sure to leave it as is and set aside).

3.   Start preheating skillet or griddle, melt ghee, coconut oil or pasture butter over medium-low heat.

4.   Pancake Batter: In a medium size mixing bowl add eggs, grated carrot, grated ginger, coconut flour, cinnamon, baking soda, maple syrup, ½ of the pureed date mixture, and 2 tablespoons date soak water.  Using a hand mixer, mix on low speed until all ingredients are combined.

5.    When skillet/griddle is ready, pour about 1/8 cup batter onto skillet/griddle.  Cook for about 2 minutes, flip and cook for another 2 minutes, repeat until all pancake batter is used. 

6.   Cream Cheese Topping: Using food processor with ½ of the pureed date mixture already in it, add cream cheese, maple syrup, 2 tablespoons date soak water and grated ginger.  Pulse until combined and smooth.  Set aside.

7.   To Assemble: Serve pancakes layered, top each pancake with a layer of Cream Cheese Topping, or to make dairy-free, serve pancakes with organic maple syrup grade B.  [Note: You can use a frosting bag or small reclosable plastic bag (cut a small opening in one corner of the bag to make the frosting tip), add topping into frosting bag, pipe topping onto pancakes.]

Yield: Makes about 11 small pancakes.

Storage: If you have extra pancakes leftover, the keep well in the refrigerator and can be reheated over low heat on the stovetop or on a warming temperature in the oven.  Cream Cheese Topping can be stored in the refrigerator for extra use too.  


This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Full Plate Thursday @ Miz Helen's Country Cottage, Freaky Friday @ Real Food Freaks, Fresh Bites Friday @ Real Food Whole Health, Fight Back Friday @ Food Renegade, Monday Mania @ The Healthy Home Economist, Homestead Barn Hop @ The Prairie Homestead, Fat Tuesday @ Real Food Forager, Make Your Own! Monday link-up @ Nourishing Treasures, Traditional Tuesdays @ Cooking Traditional Foods, Slightly Indulgent Tuesday @ Simply Sugar & Gluten-Free, Whole Foods Wednesday Recipe Swap @ This Chick Cooks, Real Food Wednesday @ Kelly the Kitchen Kop, and Allergy-Free Wednesdays Blog Hop @ Gluten Free Pantry.