Spring is in the air bbs! And to me, a quintessential spring dessert is pavlova. Pavlovas are meringue nests, either in mini or large form, and are typically filled with whipped cream, pastry cream, lemon curd, or fresh fruit. It can be adjusted based on what is fresh and in season, so there are practically endless possibilities. I feel like that is a running theme of this blog, desserts that can be customized to your liking, and I’m not mad about it. I encourage everyone to play around with flavors and combinations and find what works best for you, the fun is in the process! For these pavlovas, I borrowed…
-
-
Lemon Meringue Pie (with a broiled top because my dumb torch didn’t have butane)
Welcome friends! Once again I find myself writing posts a whole week late because my concept of time management is just ridiculous. The weekends come and go in such a flash that I never seem to get anything done. (Also, time really flies when you accidentally sleep until 11:30 on Saturdays.) ANYWAYS, today’s recipe is the classic Lemon Meringue Pie, something that I was hesitant to make after a disastrous attempt several years ago made me too afraid to try again. But after buying a fancy new blowtorch I was excited to see how it carefully toasted the peaks to perfection. Well. Of course things didn’t go to plan. BECAUSE…
