Lemon Curd Pavlova

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Fresh, summery, sweet and tangy, this Lemon Curd Pavlova has it all making it perfect summery dessert that will impress. Perfect for making ahead, it's easier than you think too!

Course Dessert

Cuisine International

Keyword lemon curd, pavlova

Prep Time 15

Cook Time 1

Cooling/Drying 3

Total Time 4 15

Servings people

Calories 336kcal

Author Jo Allison

Equipment

Ingredients

Meringue Base

4 large egg whites (approx. 125g)
pinch of salt
250 g caster sugar
1 teaspoon vanilla extract optional
1 teaspoon apple cider vinegar see notes
2 teaspoon cornflour/ cornstarch

200 g creme fraiche vegan or dairy, see notes
300 g lemon curd You might want to use less or more as per your taste.
40 g flaked almonds
lemon zest to garnish optional

Metric - US Customary

Instructions

Preheat the oven to 180°C/350F/Gas Mark 4.
To make meringue base whisk egg whites with a pinch of salt until you reach stiff peaks.
4 large egg whites (approx. 125g), pinch of salt
Gradually start adding the sugar (tablespoon at a time) whisking constantly. You should get thick and shiny meringue that holds its shape well.
250 g caster sugar
Add cornflour, vinegar and vanilla extract (if using) and either fold them in or alternatively, give the mixture another very brief whisk just to incorporate (couple of rounds of balloon whisk in stand mixer will do).
1 teaspoon apple cider vinegar, 2 teaspoon cornflour/ cornstarch, 1 teaspoon vanilla extract
Prepare your baking tray by lining it with greaseproof paper and drawing a circle (roughly 21cm/8inches in diameter).
Spoon your meringue mixture onto it and smooth it out.
***Quick Tip*** Secure the paper to baking tray by "glueing" it in each corner with some meringue mix.
Put your meringue in the oven and immediately lower temperature to 150°C/300F/Gas Mark 2.
Depending on how you like your meringue bake it as follows:
Crispy on the outside and chewy in the middle - bake for 1 hour at 150°C/300F/Gas Mark 2. Turn the oven off, open it slightly and let the meringue cool completely for approx. minimum of 3 hours or overnight.
Crispy throughout - bake for 1 - 1.5 hours at 150°C/300F/Gas Mark 2. Turn the oven off, open it slightly and let the meringue cool completely for approx. minimum of 3 hours or overnight.
Crispy on the outside and marshmallow like in the middle - bake for 30 minutes at 150°C/300F/Gas Mark 2 then turn temperature down to 130°C/266°F/Gas Mark ½ and bake for another 30 minutes. Turn the oven off, open it slightly and let the meringue cool completely for approx. minimum of 3 hours or overnight.
As you bake your meringue you can prepare the filling ahead of time.
Using a wooden spoon or hand mixer, whip your creme fraiche until softened.
Bit by bit start adding lemon curd, and folding it into whipped creme fraiche. I mixed most of the curd into creme fraiche (feel free to adjust the amount to your taste) and left some to swirl on top when assembling the pavlova.
Once prepared, keep in the fridge until needed.
200 g creme fraiche, 300 g lemon curd
You can toast almond flakes ahead of time as well. Simply spread them in a dry pan and toast (shaking the pan every now and then) until they start to turn light golden. Don't leave a pan unattended or you risk burning the flakes.
Let them cool down completely and store in the air tight container until they're needed.
40 g flaked almonds
To assemble your pavlova simply put baked and cooled meringue on a plate or serving platter and top it with prepared creme fraiche mixed with lemon curd.
If you want you can swirl some more lemon curd on top of the mixture.
Sprinkle over some toasted almond flakes and finish off with grated lemon zest (optional).
lemon zest to garnish
Serve and enjoy!

Notes

Nutritional information is approximate, per serving (based on 8 servings) and should be treated as a rough guideline only.
Feel free to use white wine vinegar or lemon juice instead. You can also use cream of tartar here (½ tsp).
I like using creme fraiche in the filling but you can use double cream which you would whip up before gently folding in lemon curd.
All the components of lemon pavlova can be prepared in advance but it should be assembled before serving.
Meringue can be baked up to 2 days in advance and kept in an air tight container in a dry place away from direct sunlight. The filling can be prepared a day in advance and kept in the fridge and almond flakes can be toasted ahead and once cool kept in the air tight container until needed.
Leftover lemon curd meringue can be stored in the fridge for up to 2 days but do bear in mind it will soften considerably but it will still be delicious.
Freezing is not recommended.

TIPS:

When separating eggs, be careful not to let any egg yolk into your whites. Even a small fleck of yolk would make it virtually impossible to whip up the whites.

Continuing the theme... Make sure the bowl of your stand mixer (and a whisk) or any bowl you are using for whipping up meringue in is free of any greasy residue. Grease will prevent egg whites from whipping up.

And one more... Use glass, metal or ceramic bowl instead of plastic one which with time develops a bit of greasy residue which again is not welcome when you want those stiff peaks.

Meringue doesn't like humidity so if possible bake it during dry weather. It will still bake on humid days but it will take it longer to dry out and crisp up.

Add sugar slowly, a bit at a time. It will help it to dissolve quicker. Don't worry, however, if there is still a bit of grittiness to your mixture.

Don't overthink it! Meringue is actually pretty difficult to mess up so just go for it!

Nutrition