Pavlova with Whip Cream, Strawberries and Lemon Curd

  • 4 egg whites, room temperature
  • ¼ tsp cream of tartar
  • 1 C sugar
  • 1 tsp vanilla.
  • 1 C whipping cream, whipped
  • assorted fruit
Lemon Curd
  • 2 large lemons
  • 4 large egg yolks
  • ⅔ C sugar
  • 4 Tbsp butter, cold
  1. Heat oven to 300 degrees
  2. Line a large cookie sheet with brown paper bag or parchment paper
  3. Draw the desired size circle or circles using a pencil onto the paper
  4. In large bowl, beat egg whites and cream of tartar until foamy
  5. Gradually add sugar, 1 Tbsp at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form, about 5 minutes or so
  6. Beat in vanilla
  7. Spoon meringue onto circles on prepared cookie sheet building up sides with back of spoon
  8. Place in 300 degree oven and reduce heat to 250 degrees
  9. Bake for 40-60 minutes or until firm and dry to touch (inside of meringue will be soft) I allow mine to sit in oven for up to an hour afterwards to firm up a bit more
  10. Remove from oven; cool completely
  11. Carefully remove meringue from paper
  12. Place on serving plate and fill with whipped cream and fresh fruit
  13. Refrigerate until serving or eat right away!!
Lemon Curd
  1. Zest the lemons and set aside
  2. Juice the lemons
  3. Whisk the egg yolks and sugar together until smooth
  4. Stir in zest and lemon juice
  5. Pour the mixture into a saucepan
  6. Over medium heat bring to a simmer
  7. Reduce heat to low and continue to cook, stirring constantly with a wooden spoon until the mixture thickens
  8. Remove from the heat and pour through a wire mesh strainer into a bowl
  9. Stir in the butter, 1 Tbsp at a time until melted
  10. Cool to room temperature and place a piece of plastic wrap onto the surface to prevent a film from forming
  11. Chill in fridge until ready to use

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