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Lemon Curd Pavlova

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A light and elegant Lemon Curd Pavlova with a crisp meringue shell, soft marshmallow center, fluffy whipped cream, tangy lemon curd, and delicate white chocolate shavings.

Ingredients

6 egg whites

Pinch of salt

1 1/2 cups caster sugar

1 teaspoon vanilla essence

2 teaspoons cornflour

1 teaspoon lemon juice

3 egg yolks

1/2 cup sugar

2 tablespoons lemon zest

1/2 cup lemon juice

30 grams butter

1/3 cup water

375 ml cream, whipped

50 grams white chocolate, shaved

Instructions

  1. Preheat the oven to 180°C (fan bake). Draw a 22cm circle on baking paper and place it pencil-side down on a baking tray.
  2. In a clean bowl, beat the egg whites with a pinch of salt until soft peaks form.
  3. Gradually add the caster sugar while beating on high speed until stiff, glossy peaks form.
  4. Gently fold in the vanilla essence, cornflour, and lemon juice.
  5. Spoon the meringue onto the prepared baking paper, shaping it into an even round within the circle.
  6. Bake at 180°C for 5 minutes, then reduce the temperature to 120°C and bake for 1 hour and 15 minutes without opening the oven.
  7. Turn the oven off and allow the pavlova to cool completely inside the oven.
  8. To make the lemon curd, combine egg yolks, sugar, lemon zest, and lemon juice in a saucepan over low heat.
  9. Cook gently, stirring constantly, until thick enough to coat the back of a spoon.
  10. Remove from heat, stir in the butter, and allow to cool. Thin with water if needed.
  11. To assemble, top the cooled pavlova with whipped cream, drizzle with lemon curd, and finish with shaved white chocolate.

Notes

Cracks in pavlova are normal and can be covered with toppings.

Use caster sugar for best results as it dissolves easily.

Assemble just before serving for best texture.

Lemon curd can be made a day ahead and refrigerated.

Nutrition

Find it online: https://chocolatecoveredamy.com/lemon-curd-pavlova/