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See 5 recipes Download free cookbookLemon Curd Pavlova
Lemon Pavlova
A crisp-edged, marshmallow-centered pavlova filled with sharp lemon curd and softly whipped cream, then finished with a restrained scatter of fresh berries.
Prep Time:45 minCook Time:100 minTotal Time:145 minServings:10Difficulty:Medium
Pavlova makes meringue the dessert's structure rather than a finishing flourish. A low oven dries the outside into a delicate shell while the center stays soft and marshmallow-like, giving every slice both crisp and yielding textures.
The lemon curd is deliberately tart. Its acidity cuts through the sweet meringue and lightly sweetened cream, so the finished dessert recalls the balance of lemon meringue pie without borrowing its pastry crust or custard-pie format.
A broad, shallow well in the unbaked meringue creates room for the fillings and helps the pavlova settle gracefully as it cools. Gradual cooling in the switched-off oven limits dramatic cracking, though a few fine fissures are part of the dessert's character.
Assemble the pavlova close to serving so the shell keeps its snap. The meringue and curd can be prepared a day ahead, then held separately in dry room-temperature and refrigerated storage before cream and berries are added.
Nutrition (per serving)
Calories:365 kcal
Protein:5 g
Carbs:52 g
Fat:16 g
Directions
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1
Heat the oven to 275°F. Trace a 9-inch circle on parchment, turn the parchment ink-side down on a sheet pan, and keep the pan free of grease.
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2
Beat the egg whites on medium speed until foamy, then raise the speed to medium-high and add the superfine sugar 1 tablespoon at a time. Continue beating for 8 to 10 minutes, until the meringue is glossy, holds stiff peaks, and feels smooth rather than gritty when rubbed between two fingers.
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3
Sift the cornstarch over the meringue, add the vinegar and vanilla, and fold just until incorporated. Spoon the meringue inside the traced circle, building the sides slightly higher than the center to form a shallow well.
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4
Bake for 90 minutes without opening the door. Turn off the oven, prop the door open about 1 inch, and let the pavlova cool inside for 60 minutes before moving it to a rack to cool completely.
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5
Whisk the egg yolks, granulated sugar, lemon juice, lemon zest, and salt in a saucepan. Cook over medium-low heat for 8 to 10 minutes, whisking constantly, until the curd thickly coats a spoon; remove from the heat, whisk in the butter, strain, cover directly on the surface, and chill.
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6
Beat the cold cream with the powdered sugar to soft peaks. Set the cooled pavlova on a platter, fill the well with whipped cream and chilled lemon curd, scatter over the raspberries and mint, and serve within 30 minutes.
Ingredients
- Large Egg Whites, At Room Temperature:6
- Superfine Sugar:1 1/2 cups
- Cornstarch:2 tsp
- White Vinegar:1 tsp
- Vanilla Extract:1 tsp
- Large Egg Yolks:5
- Granulated Sugar:3/4 cup
- Fresh Lemon Juice:2/3 cup
- Finely Grated Lemon Zest:2 tbsp
- Fine Sea Salt:1/8 tsp
- Unsalted Butter, Cubed:6 tbsp
- Heavy Whipping Cream, Cold:1 1/2 cups
- Powdered Sugar:2 tbsp
- Fresh Raspberries:1 cup
- Fresh Mint Leaves:10
Tips & Notes
- Separate the eggs while cold, then let the whites reach room temperature before whipping.
- If superfine sugar is unavailable, pulse granulated sugar briefly in a food processor without turning it into powder.
- Keep the unfilled meringue in an airtight container at cool room temperature; refrigeration makes the shell sticky.
