Lemon Pavlova-- Low Carb

By Nilson

Ingredients

• 6 egg whites
• 1/4 teaspoon of salt
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla
• Equivalent sweetener = 1/2 cup sugar (1/2 cup Splenda, around 1/8 bup erythritol, etc - to your taste)
• lemon curd
• 1/2 cup butter
• 1/2 cup xylitol blend sweetener (or another zero calorie sweetener equivalent to 1/2 cup sugar)
• 1/2 cup fresh lemon juice
• 1/4 cup lemon zest
• 6 egg yolks
• 1 pt whipped cream
• 3 packets Splenda

Details

Servings 1
Preparation time 10mins
Cooking time 190mins
Adapted from recipes.sparkpeople.com

Preparation

Step 1

Grease 13x9 baking dish
Preheat oven to 275 degrees F.


Beat egg whites until stiff with dash of salt and dash of cream of tartar (around 1/4 teaspoon).

Fold vanilla and sweetener into eggwhites. Smooth into prepared dish. Put in oven and turn it off. Let meringue stay in oven undisturbed for several hours.

Melt the butter in a small saucepan on low heat. Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg yolks and return to the stove over low heat. Whisk continually until the curd starts to thicken. Spread over pavlova crust reserving 1/4 of curd to sprinkle over top after whipped cream.

Whip 1 pt of whipped cream with 2-3 packets of Splenda. Spread over curd in crust. Sprinkle last of curd over whipped cream and chill.