Pavlova with Lemon Curd
Cooking Instructions
- 1
Make Pavlovas
Preheat your oven to 150 °C / 300 °F. Add egg whites to a bowl of a stand mixer (or a regular bowl if you are using a hand mixer). Whisk the egg whites until they form stiff peaks, then after a minute, whisk in the sugar, 1 tablespoon at a time, whisking constantly until the meringue looks glossy, for about 3 - 4 minutes. Add the lemon juice and corn starch and whisk for a second, just to combine.
- 2
FILL A PASTRY BAG WITH MERINGUE
Fill a pastry bag fitted with a 1 cm (0.5 inch) tip with meringue.
- 3
BAKE
Place a baking paper over a large baking sheet. If you want you can draw 6 cm (2.5 inch) circles using a pencil on baking paper. Spread the meringue inside the circle, creating a crater by making the sides a little higher than the middle (leave space in the middle for the lemon curd).
- 4
This recipe makes around 8 pavlovas. Place the baking sheet into a preheated oven. Lower the heat to 130 °C / 270 °F and bake for about 30 minutes, then lower the heat to 110 °C / 230 °F and bake for another 60 minutes. Turn off the heat and let the Pavlovas cool completely inside the oven.
- 5
LEMON CURD
Prepare the lemon curd. Add sugar and lemon zest to a saucepan. Add the lemon juice, stir well for the sugar to dissolve, then add 3 egg yolks and place over high heat. Cook for about 2 minutes, whisking constantly (it’s really important that the cream covers the back of a spoon (thick consistency), but be careful not to get scrambled eggs - whisk constantly.)
- 6
Gradually add cubes of butter, one small cube at a time, until completely incorporated. Remove from the heat and blend using an immersion blender. Transfer the lemon curd to a bowl. Use your hands to lightly press the cling wrap, so that it is actually touching the top of the custard - that will prevent the skin from forming.
- 7
TIP
Don’t put the lemon curd to the fridge, it will get too thick. Also if there are any lumps in the cream, press the mixture through a strainer.
- 8
SERVE
Remove the pavlovas from the oven and fill them generously with lemon curd. Optionally you can sprinkle the lemon curd with chopped pistachios. Enjoy.
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