{"id":5957,"date":"2014-04-14T16:43:52","date_gmt":"2014-04-14T22:43:52","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5957"},"modified":"2014-04-14T16:43:52","modified_gmt":"2014-04-14T22:43:52","slug":"gluten-free-coconut-pavlovas-with-lemon-curd-and-raspberries","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/04\/14\/gluten-free-coconut-pavlovas-with-lemon-curd-and-raspberries\/","title":{"rendered":"Gluten Free Coconut Pavlovas with Lemon Curd and Raspberries"},"content":{"rendered":"

In preparing for Easter lunch this coming weekend I wanted to make a dessert that was light and fresh and beautiful. \u00a0These coconut pavlovas with tart lemon curd and fresh raspberries will fit the bill perfectly.<\/p>\n

\"coconutpavlova3\"<\/a>A good friend made pavlovas for Easter a few years ago and they were not only delicious but beautiful. \u00a0When served individually, they’re an extra special dessert for your guests. \u00a0Pavlovas might sound fancy, but they are just baked meringue layers. \u00a0Topping them with lemon curd and berries makes them completely lovely. \u00a0You can use the recipe below for lemon curd, or buy lemon curd at your grocery store. \u00a0I love the combination of raspberries with the coconut and lemon, but blueberries, strawberries or blackberries would be nice. \u00a0And in fact, pineapple might be amazing…<\/p>\n

You can make the lemon curd and the meringue a day in advance. \u00a0This will free you up on the day of your lunch or dinner to tend to everything else you have to do. \u00a0But this also means that if you’re bringing these somewhere you don’t have to worry about them in transit. \u00a0Bring everything in separate containers and assemble right before serving. \u00a0No balancing cake plates in your lap and getting mad at the driver for taking those corners too quickly!<\/p>\n

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If you’re not a fan of coconut, then you can leave it out and make plain meringues. \u00a0You could also add nuts, pulsed well in a food processor, in place of the coconut to create a different flavor. \u00a0The coconut adds a texture you won’t find in a plain meringue, which I found to be really nice against the smooth and creamy lemon curd.<\/p>\n

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These are gluten free, not because I did anything to make them that way but because the ingredients are all gluten-free friendly. \u00a0It’s nice to serve something like this when serving a group that may contain some people who do not or cannot eat gluten. \u00a0Since it’s becoming more and more common, at least in my experience, to encounter those people, it’s great to have some recipes that don’t leave anyone out or make it hard for them to enjoy the meal. \u00a0Any gluten-free readers who see something wrong with the recipe below, please let me know so that I can correct it. \u00a0Enjoy!<\/p>\n

Coconut Pavlovas with Lemon Curd and Raspberries<\/h3>\n

Lemon Curd from The Dessert Bible<\/em><\/a> and Pavlovas adapted from\u00a0A Passion for Desserts<\/em><\/a><\/p>\n

Serves 6<\/p>\n

Ingredients<\/em><\/p>\n

Lemon Curd<\/p>\n