Tag: gluten free desserts

Silky Chocolate Pie

Silky Chocolate Pie

Silky Chocolate Pie This recipe was published in the first Thirteen Moons cookbook and has been updated. Louise first tasted this luscious, creamy delight at an International Women’s Day event. No one will guess it contains tofu. Crust 1½ cups pecans or walnuts 6 tbsp…

Cranberry Cashew Balls (GF)

Cranberry Cashew Balls (GF)

Cranberry Cashew Balls (GF) This is a festive variation of a similar nut ball recipe we posted in the summer. 1 cup raw cashews ½ cup raw macadamia nuts 1 cup dried cranberries Handful of goji berries 2 tbsp. coconut oil 2 tsp coconut, almond…

Mini Pavlovas & Lemon Curd

Mini Pavlovas & Lemon Curd

pavlovadessertPrint This Post Print This Post

This dessert, adapted from a Nigella Lawson recipe, is a great summer dessert idea.  It’s simple to make but a bit time consuming so best to prepare ahead of time.  This recipe makes enough for 8 servings.

4 large egg whites (reserve yolks for lemon curd)

pinch of salt

1 cup superfine sugar (I used cane sugar blended for a few seconds in the Vitamix)

2 tsp arrowroot flour (can substitute cornstarch, if you must)

1/2 tsp vanilla extract

1 tsp lemon juice


Lemon curd (see below) or whipped cream

Fresh berries


Line 2 baking sheets with parchment paper. Preheat oven to 350 degrees.

Whisk egg whites with the salt until they hold firm peaks but are not stiff.  Gently add in the sugar, one spoonful at a time, while beating, until meringue is gleaming, satiny and snowy.

Sprinkle in the arrowroot flour, vanilla and lemon juice and fold in to combine.

Spoon meringue on baking sheet in 4 inch circles. If you’re going to fill them with curd, leave rims slightly higher using the back of a spoon to make a slight indent.

Put in the oven, turn it down to 300 degrees and bake for 30 minutes Turn oven off and leave them for another 30 minutes, them remove from oven to cool by placing parchment on cooling racks.

Fill with lemon curd or whipping cream and a few fresh berries.  Dust with confectioner’s sugar.

Lemon Curd (makes 1 1/2 cups)

Juice and grated rind of 2 large lemons

3/4 cups sugar

1/2 cup butter, cut in pieces

4 egg yolks + 1 whole egg, beaten

In a double boiler, combine lemon juice, rind, sugar and butter. Stir over medium head until sugar has dissolved and butter has melted.

Add eggs slowly and whisk to combine, then stir with wooden spoon until mixture coats back of spoon.  Do not let this mixture boil or it will curdle.

If desired, you can strain through a fine sieve ( I don’t) to refine the consistency.  Cool, then refrigerate.