Lemon Pavlova for dessert? Yes please. | Joybilee® Farm | DIY | Herbs | Gardening | Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Lemon Pavlova

  • Author: Chris Dalziel
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 8-10 servings 1x
  • Category: Dessert
  • Method: n/a
  • Cuisine: Russian

Description

A light and tasty dessert, perfect for any gathering.


Ingredients

Scale

Lemon Curd (filling):

  • 12 egg yolks
  • Zest from 6 lemons
  • Juice from 6 lemons
  • ¾ cup of butter
  • 3 cups of organic sugar  (if you prefer the lemon curd less sweet you can cut back the sugar to 2 1/2 cups.)

Meringue:

  • Whites from 12 eggs, at room temperature
  • 1 tsp. cream of tartar
  • 4 tsp. vanilla extract
  • 1 1/2 cups of organic sugar

Whipping Cream (topping):

  • 2 cups of heavy cream
  • 2 tbsp. organic sugar
  • 1 tsp. vanilla

Instructions

Lemon Curd:

  • Mix all ingredients together.
  • Put in a heavy bottom sauce pan and stir (or whisk) over low heat until the mixture bubbles and thickens.
  • Lemon curd should coat the spoon when it is thick enough.
  • Spoon into hot, sterilized jars.  Complete 2 part lids.
  • Cool at room temperature and then refrigerate.
  • Makes 3 pints.  (You’ll use 3 cups for this dessert and have 3 cups for spreading on toast or filling tart shells.)

Meringue Base:

  • Beat egg whites for 1 minute on medium speed with your electric mixer, or hand beater.
  • Add 1 tsp. cream of tartar and beat for another minute.
  • Add 4 tsp. vanilla extract and beat for another minute.
  • Mixture will foam and begin to form peaks.
  • Add sugar ¼ cup at a time while continuing to beat on medium speed.
  • Allow the sugar to dissolve completely after each addition until 1 1/2 cups of sugar have been added.
  • Continue beating until stiff peaks form and the meringue is glossy.
  • Meanwhile, preheat oven to 325F.  Cover 3 baking sheets with baking paper.  Draw two 7 inch circles on each baking sheet/paper.  Spoon 1/6th of the mixture, about 2 cups, onto each circle, and spread evenly with a knife.  Bake each baking sheet in the 325*F oven for 25 minutes.
  • Once all three baking sheets have baked until they are golden brown.  Turn off the oven; adjust the baking sheets so that all 3 can fit in the oven at once.
  • Allow to cool in the oven naturally.
  • The meringues will rise and expand as they bake but then shrink as they cool.
  • Once they are cool, remove from the baking sheet and gently peel the baking paper from the underside of the meringue, being careful not to break the meringue shell.
  • If it does break, don’t worry, just piece it back together, on a plate.  It will be covered with whip cream and lemon curd so it won’t look badly.
  •  The Pavlova uses 4 meringues and you’ll have two left for another dessert.

Whipping Cream:

  • Beat cream, sugar and vanilla together until thick and stiff peaks are form.

Assembling the Pavlova:

  • You’ll want to assemble the Pavlova just before serving, so that the crispness of the meringue is not compromised.
  • Place the first meringue on a cake plate.
  • Put a 1/3 cup of whipped cream on top of the meringue, and spread evenly with a knife.
  • Put another meringue on top of that and spread 1/3rd cup of whip cream over the top.
  • Place a third meringue over this and put 1 cup of lemon curd on this one and spread it evenly.
  •   Spoon 2 cups lemon curd on top of the topmost meringue and top with whipped cream.

Recipe Card powered byTasty Recipes