Lemon Curd Pavlova

Lemon curd

Zest of lemon

1 1/4 c sugar

1/2 c butter

4 eggs

1/2 c lemon juice

In double boiler whisk until thickened, 15'. Can be stored covered in plastic for a week.

Pavlova for deep dish pie

3 Egg whites

1 c sugar

1/8 t cream of tartar

1/8 t salt

Whip and Bake at 300° for 55'

Garnish

Lemon slices

Blueberries

Mint

Powder sugar dusting