A light, refreshing summer treat in the dead of winter. Sure, why not?

This recipe started as Petite Pavlovas with Lemon Cream and Fresh Fruit. Huh?

I’ve tried making meringues a few times. My oven just doesn’t like them. I can’t keep the heat below 350 so they always brown before they thoroughly cook. I tried them again today with the same result. Ugh…so frustrating.

Anyway, I had this really great fruit (like, better than I can find in the summer) and wanted to use it before I go out of town tomorrow.

Here’s what I came up with and it’s incredibly easy.

Check out what everyone else did this week at Project Pasty Queen.  For the pavlova recipe, visit Emily at A Gilt Nutmeg.

INGREDIENTS

5 C mixed berries
6 Tbls powdered sugar
1 lemon, zested and juiced
1 C heavy whipping cream

DIRECTIONS

1. Wash and dry berries.
2. Chop lemon zest.
3. Whip heavy whipping cream, 1 tsp of lemon juice, and 3 Tbls powdered sugar until soft peaks form. Fold in lemon zest.
4. Stir remaining lemon juice and 3 Tbls powdered sugar until dissolved.
5. Gently toss berries with lemon and powdered sugar mixture.
6. Divide berries into 5 bowls. Top berries with whipped cream or vice versa (or both)!

NOTES

5 servings