Hey there, fellow baking enthusiasts! If you’re looking for the perfect dessert to impress your friends and family, let me introduce you to the delightful world of Pavlova with lemon curd. This show-stopping dessert is as beautiful as it is delicious. With a crisp meringue shell and a luscious lemon curd filling, this Pavlova promises to sweeten any occasion. Plus, it’s surprisingly simple to make, so let’s dive into this delightful recipe together, your taste buds will thank you!
Why You’ll Love This Pavlova
There are so many reasons to love Pavlova with lemon curd! First off, it’s a visual masterpiece. The light, airy meringue paired with vibrant, zesty lemon curd creates a stunning dessert that will wow your guests. Not only is it pleasing to the eye, but it also offers a delightful balance of textures – the crispiness of the outer layer and the creamy smoothness of the lemon curd is a match made in dessert heaven!
Moreover, this dessert is versatile. You can serve Pavlova at any occasion, whether it’s a birthday party, a holiday gathering, or even just a cozy night in. The combination of flavors feels festive, while the simplicity of the recipe makes it accessible for bakers of all skill levels. Plus, the fresh lemon flavor gives it a refreshing quality, perfect for warmer days or to brighten up any winter evening!
Lastly, Pavlova is gluten-free. This makes it an excellent choice for those who are sensitive to gluten or those looking to reduce their intake. You can feel good about serving this dessert to a wide array of dietary preferences, making it the ideal choice for gatherings.
How to Make Pavlova with Lemon Curd
Now that you’re as excited as I am about this fabulous dessert, let’s get into the nitty-gritty of how to make it. Here is a step-by-step guide:
Ingredients:
- 3 egg whites, room temperature
- 100 g sugar
- Pinch of salt
- 1 tsp corn starch
- 1 tsp freshly squeezed lemon juice
- 3 egg yolks, room temperature
- 60 g sugar
- 80 g freshly squeezed lemon juice
- Zest of one lemon
- 120 g butter, cut into small cubes, at room temperature
Directions:
- Begin by preheating your oven to 150 °C (300 °F).
- In a stand mixer (or a bowl with a hand mixer), add the egg whites. Whisk them until they form stiff peaks. This should take about 3-4 minutes. Once you reach stiff peaks, gradually add the sugar, one tablespoon at a time, whisking constantly until the meringue looks glossy.
- Add the lemon juice and corn starch to the meringue, whisking just briefly to combine.
- Prepare a pastry bag fitted with a 1 cm (0.5 inch) tip and fill it with the meringue.
- Line a large baking sheet with parchment paper. If you wish, you can draw 6 cm (2.5 inch) circles on the baking paper to guide your meringue shapes. Spread the meringue inside the circles, creating a gentle crater. The sides should be a little higher than the middle since you’ll be filling it later.
- Place the baking sheet in the preheated oven. Lower the heat to 130 °C (270 °F) and bake for about 30 minutes. Next, reduce the heat to 110 °C (230 °F) and allow the meringues to bake for an additional 60 minutes.
- Once baked, turn off your oven and let the Pavlovas cool completely inside.
- While your Pavlovas are cooling, prepare the lemon curd. In a saucepan, combine the sugar and lemon zest. Add the lemon juice and stir to dissolve the sugar. Then, whisk in the egg yolks and place the mixture over high heat.
- Cook this mixture for about 2 minutes while whisking constantly. Make sure the cream thickens enough to coat the back of a spoon. Avoid scrambling the eggs!
- Gradually add the small cubes of butter, one at a time, until fully incorporated. Remove from heat and blend using an immersion blender for that silky texture. Transfer the lemon curd to a bowl, pressing the cling wrap against the surface to avoid a skin forming.
- Once the Pavlovas are cool, fill the crater generously with the lemon curd. Optionally, sprinkle with chopped pistachios for an extra crunch.
Best Ways to Serve Pavlova
Serving Pavlova is a fun part! Once you’ve generously filled the crisp meringue with lemon curd, you can get creative. Here are some serving suggestions:
- Toppings: Besides pistachios, you can add fresh berries like raspberries or blueberries for a pop of color and flavor. A sprinkle of powdered sugar on top adds a lovely finishing touch.
- Presentation: Serve your Pavlovas on a pretty cake stand or a rustic wooden platter. Layering a few together can present a majestic look.
- Garnish: Consider fresh mint leaves for a vibrant green contrast and a hint of freshness.
- Pairing: This dessert pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. A cup of tea or a glass of sparkling wine can elevate your serving experience.
Storage Tips for Pavlova
To keep your Pavlova fresh, it’s important to store it correctly. Here are my best tips:
- Meringues: Store the baked meringues in an airtight container at room temperature. They can last up to two days, but be aware that the longer they sit, the more they may lose their delightful crispiness.
- Lemon Curd: The lemon curd can be stored in the refrigerator for about a week. Ensure it’s in a sealed container.
- Assembly: If you plan to make this ahead of time, store the meringues and lemon curd separately. Assemble them shortly before serving to maintain the wonderful textures.
Expert Tips for Perfect Pavlova
- Room Temperature Eggs: Ensure that both your egg whites and yolks are at room temperature; this helps achieve the best volume in your meringue and curd.
- Whipping Technique: When whipping the egg whites, start at a low speed and gradually increase to high to avoid over-aerating.
- Oven Trick: Baking time may vary based on your oven. Watch closely to ensure they are not over-baked, look for a pale, dry exterior.
- Experiment: Don’t hesitate to try different flavors for the meringue, adding vanilla extract or a hint of almond can provide unique flavors.
Delicious Variations of Pavlova
While the classic lemon curd is delightful, here are some fun variations to try:
- Fruit Medley: Mix in some seasonal fruits like strawberries, kiwi, or passion fruit for a tropical twist.
- Chocolate Pavlova: Add unsweetened cocoa powder to the meringue for a rich, chocolatey version.
- Nutty Touch: Incorporate crushed nuts into the meringue for added texture and flavor.
- Creamy Layer: Instead of lemon curd, use a mascarpone cheese blend for a richer filling.
FAQs
Can I make Pavlova ahead of time?
Absolutely! You can bake the Pavlovas a day in advance and store them in an airtight container. Just fill them with the lemon curd right before serving.
Can I substitute the lemon juice in the curd?
While lemon juice is ideal for its tartness, you can use lime juice or a combination of lemon and orange juice for a unique flavor.
What should I do if my meringue cracks?
A crack here and there can happen; don’t stress! As long as they taste good, that’s what matters. If you want to avoid cracks, make sure not to open the oven while they bake.
And there you have it! A rewarding and scrumptious dessert that embodies the joy of baking. Make this delightful Pavlova with lemon curd tonight, and watch it transform your kitchen into a haven of sweet scents and smiles! Happy Baking!
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Delightful Pavlova with Lemon Curd
- Total Time: 105 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A show-stopping dessert with a crisp meringue shell and luscious lemon curd filling, perfect for any occasion.
Ingredients
- 3 egg whites, room temperature
- 100 g sugar
- Pinch of salt
- 1 tsp corn starch
- 1 tsp freshly squeezed lemon juice
- 3 egg yolks, room temperature
- 60 g sugar
- 80 g freshly squeezed lemon juice
- Zest of one lemon
- 120 g butter, cut into small cubes, at room temperature
Instructions
- Preheat the oven to 150 °C (300 °F).
- In a stand mixer, whisk egg whites until stiff peaks form, about 3-4 minutes. Gradually add sugar, whisking until glossy.
- Add lemon juice and corn starch to the meringue, whisk briefly to combine.
- Prepare a pastry bag fitted with a 1 cm tip and fill it with meringue.
- Line a baking sheet with parchment, using circles as guides. Spread meringue within the circles, creating a crater shape.
- Bake in the oven, reducing heat to 130 °C (270 °F) for 30 minutes, then to 110 °C (230 °F) for an additional 60 minutes.
- Turn off the oven and let the Pavlovas cool completely inside.
- For the lemon curd, combine sugar and lemon zest with lemon juice in a saucepan over high heat. Whisk in egg yolks.
- Cook for about 2 minutes, whisking constantly until thickened. Gradually add butter, incorporating fully.
- Blend curd for a silky texture and store covered with cling wrap to avoid skin formation.
- Once the Pavlovas are cool, fill with lemon curd and optionally sprinkle with chopped pistachios.
Notes
For best results, use room temperature eggs and avoid opening the oven while baking.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg