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Lemon curd pavlova

A lemon curd pavlova decorated with edible flowers on a cake stand

Lemon curd pavlova

Name: Lemon curd pavlova
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 4 egg whites (use the yolks in another recipe); 250g caster sugar; 1 tsp cornflour; 1 lemon ½ finely zested, ½ zest pared, plus 1 tsp juice; 250g lemon curd; 300ml double cream; 2 tbsp icing sugar; edible flowers to decorate (optional)

Cassie Best

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Serves 6

More effort

Prep: 30 mins

Cook: 1 hr and 20 mins

plus 2hrs cooling

A star rating of 4 out of 5.4 ratingsRate

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Round off an al fresco meal with this zesty lemon curd pavlova decorated with edible flowers. Get ahead by making the meringue the night before

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 egg whites

(use the yolks in another recipe)
250g caster sugar
1 tsp cornflour
1 lemon

½ finely zested, ½ zest pared, plus 1 tsp juice
250g lemon curd
300ml double cream
2 tbsp icing sugar
edible flowers

to decorate (optional)

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Nutrition: Per serving

kcal559
fat29g
saturates17g
carbs71g
sugars68g
fibre0.3g
protein3g
salt0.2g

Method

step 1

Heat the oven to 140C/120C fan/gas 1. Use a 20cm cake tin or plate as a template to draw a circle on a large sheet of baking parchment in pencil, then turn the parchment over and use it to line a baking sheet.
step 2

Tip the egg whites into a large, clean bowl. Beat for 2-3 mins using an electric whisk (or do this in a stand mixer) until frothy. With the motor running, add 1 tbsp sugar and beat for 30 seconds. Continue adding the sugar gradually, beating continuously until you have a thick, glossy meringue – it should hold stiff peaks when you lift the beaters, and will take 10-15 mins. Rub a little between your fingers – if you can feel the sugar, continue beating for a few minutes more until dissolved.
step 3

Add the cornflour and lemon juice, and whisk again to combine. Use a dab of meringue to stick the corners of the parchment to the baking sheet, then spoon the remaining meringue into the centre of the circle template. Spread the meringue out into a disc using a palette knife or spatula, creating a slight dip in the middle. Bake in the centre of the oven for 1 hr 30 mins, then turn the oven off and leave the pavlova to cool with the oven door closed for at least 2 hrs or overnight – this helps prevent cracking. Will keep in a cool, dry place for up to a day before serving.
step 4

Spoon 200g lemon curd into the centre of the pavlova. Whip the cream, remaining curd, the icing sugar and the fine lemon zest to soft peaks using an electric whisk, or in a stand mixer. Pile the whipped lemon cream over the curd, spreading it to the edge. Scatter over the remaining pared zest and decorate with edible flowers, if you like.

Recipe from Good Food magazine, June 2023

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A star rating of 4 out of 5.4 ratings

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