Berry Pavlova with Lemon Curd

AuthorJulie
Yields1 Serving
 3/4 cup sugar
 1 tsp cornstarch
 1/2 tsp cream of tartar (optional)
 3 large egg whites
 1/2 tsp vanilla
Lemon Curd:
 3 egg yolks
 1/2 cup sugar
 zest and juice of 1 lemon
 1/4 cup butter, cut into pieces
To serve:
 fresh berries or berry compote
 whipped cream (about 2 cups cream + 2 Tbsp sugar)
1

Preheat the oven to 250F and line a large baking sheet with foil or parchment.

2

In a small bowl or measuring cup, stir together the sugar, cornstarch and cream of tartar. In a large glass or stainless steel bowl, beat the egg whites with an electric mixer until very foamy; gradually add the sugar, beating until the mixture holds stiff, glossy peaks, and has the consistency of shaving cream. Beat in the vanilla.

3

Scrape the mixture onto the baking sheet and shape it into a 9-inch nest with the back of a spoon; for smaller pavlovas, drop heaping spoonfuls of meringue onto the sheet, then dip in the tip of a teaspoon and turn to make indents in the middle. Bake for 1 hour (no matter the size), until just barely golden, set and dry.

4

Meanwhile, make the lemon curd: in a small-medium saucepan, whisk together the egg yolks, sugar, lemon zest and juice. Set over medium-high heat and whisk until bubbling and thickened. Remove from the heat and add the butter. Set aside for a few minutes, then whisk until smooth. Pour into a bowl through a sieve, cover and refrigerate until well chilled.

5

To serve, will the meringue with lemon curd, then top with the whipped cream and berries or berry compote. Serves 6.

Category

Ingredients

 3/4 cup sugar
 1 tsp cornstarch
 1/2 tsp cream of tartar (optional)
 3 large egg whites
 1/2 tsp vanilla
Lemon Curd:
 3 egg yolks
 1/2 cup sugar
 zest and juice of 1 lemon
 1/4 cup butter, cut into pieces
To serve:
 fresh berries or berry compote
 whipped cream (about 2 cups cream + 2 Tbsp sugar)

Directions

1

Preheat the oven to 250F and line a large baking sheet with foil or parchment.

2

In a small bowl or measuring cup, stir together the sugar, cornstarch and cream of tartar. In a large glass or stainless steel bowl, beat the egg whites with an electric mixer until very foamy; gradually add the sugar, beating until the mixture holds stiff, glossy peaks, and has the consistency of shaving cream. Beat in the vanilla.

3

Scrape the mixture onto the baking sheet and shape it into a 9-inch nest with the back of a spoon; for smaller pavlovas, drop heaping spoonfuls of meringue onto the sheet, then dip in the tip of a teaspoon and turn to make indents in the middle. Bake for 1 hour (no matter the size), until just barely golden, set and dry.

4

Meanwhile, make the lemon curd: in a small-medium saucepan, whisk together the egg yolks, sugar, lemon zest and juice. Set over medium-high heat and whisk until bubbling and thickened. Remove from the heat and add the butter. Set aside for a few minutes, then whisk until smooth. Pour into a bowl through a sieve, cover and refrigerate until well chilled.

5

To serve, will the meringue with lemon curd, then top with the whipped cream and berries or berry compote. Serves 6.

Berry Pavlova with Lemon Curd
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