Credit goes to Andrea Witzel for this recipe. This is one of the desserts that is most in line with our ethos of finding great food that happens to be gluten free. It's super light, so you always have room for a slice after a big meal, and by pairing it with a tart strawberry-lime curd the sweetness isn't overwhelming. In our rendition, we've topped it with whipped coconut cream and kaffir lime zest, but it could just as easily be made with whipped cream and regular lime zest.
We made this curd to go with our Pavlova, but it can be used for other recipes as well. It's sweet and tangy, a perfect accompaniment for meringue. This recipe calls for 4 egg yolks since the meringue uses 4 egg whites, but if you're using this curd for another recipe you can substitute 2 whole eggs for the 4 eggs yolks.