A light and tasty dessert, perfect for any gathering.
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.)
- 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
- 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.)
- 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.
- 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.