Lemon Pavlova

Thanks to: LisaB

From:       Dammit <lisab_guppy@yahoo.com>
Newsgroups: alt.fan.tom-servo
Subject:    NO MORE Lemon Pavlova Porn
Message-ID: <2enbutsv94fgfvsa7etuh4b7q0jnha1rof@4ax.com>
Date:       Mon, 05 Nov 2001 01:19:38 GMT

Okay, time to kill the meme.

I could NOT find the basic recipe, just the one I use in our home now.
(We are a Low Carb household.  No sugar, rice or bread - okay, more or
less - but All the Eggs You Can Eat.  Woo hoo!)  You can substitute
Equal or whatever little packets of fake sweetener, and for the
granulated stuff you can substitute any fake sweetener that is
"fluffed" to be measured out the same as sugar (i.e., you'd have to
open a gazillion little packets to be the same mass as granulated,
only you'd have way too much sweet stuff then.

Make sure you beat the egg whites in a perfectly clean and dry glass,
copper or stainless bowl (no plastic or anything reactive like
alumbinuminum) or your entire meringue will go to sh*t like the posts
in this newsgroup.(1)

                     *  Exported from  MasterCook  *

                              Lemon Pavlova

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Desserts & Fancy Drinks          Low-Carb Ckbk -

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      large         egg yolks
 1/4      cup           fresh lemon juice
   1      tablespoon    sugar
                        zest of one lemon -- minced
 1/2      cup           granulated Splenda
   1      cup           heavy cream
   1      dash          pure vanilla extract
   1                    pinch pie -- baked

in the top of a double boiler, whisk the egg yolks until thick.  Add
the lemon juice, sugar, and lemon zest, and stir together.  heat the
mixture over simmering water, stirring frequently, until it's thick.
Remove from the heat, let cool for a few minutes, and stir in the

Whip the cream until it's stiff, adding a little vanilla toward the
end of the beating.  Spread a thin layer of whipped cream over the pie
shell, then spread the lemon filling on top.  Spread the remaining
whipped cream over the pie, cover carefully with plastic wrap, and
refrigerated for 2 hours before serving.

                                Pinch Pie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5      large         egg whites
 1/4      teaspoon      cream of tartar
   2      tablespoons   sugar
  18      packets       Splenda

Preheat the oven to 225 degrees F.  Beat the egg whites and cream of
tartar in an electric mixer until you have soft peaks.  Add the sugar
a tablespoon at a time, then the Splenda one packet at a time as you
continue beating the egg whites.  When the whites are glossy and
reach the stiff peak stage, the meringue is finished.

Generously butter a 9-inch pie plate, including the rim.  Using a
rubber spatula, spread the meringue over the pie plate, building up
the sides about an inch above the rim.  Smooth out the interior to
make the pie shell and finish the rim by making little swoops with the
rubber spatula.

Bake the pie shell on the middle rack of the oven for an hour.  it
should be firm and crisp on the outside.  Let it stay in the
turned-off oven for another hour.

Let the pie shell cool to room temperature before filling.  if you're
using a fruit filling, serve at once or spread with a layer of whipped
cream before adding the fruit.

                   - - - - - - - - - - - - - - - - - - 

NOTES : This old-fashioned meringue pie shell can be filled with fresh
berries or peaches or a combination of fruits and served with whipped
cream.  Or use it as a base for the delectable lemon Pavlova.  But
don't try it on a rainy day.


(1) But we've gone to sh*t as opposed to what?  Tampax posts? (2)
(2) Besides, it's not a decline.  It's A Lull.

"They that can give up essential liberty to obtain a little 
temporary safety deserve neither liberty nor safety."

     --Benjamin Franklin

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