Recipe: Midsummer pavlova with lemon curd and strawberries
Servings Prep Time
6 15minutes
Cook Time
60minutes
Servings Prep Time
6 15minutes
Cook Time
60minutes
Ingredients
Lemon curd
Instructions
  1. Preheat oven to 150°C (300°F)
Meringue bottom
  1. Separate the egg whites to a bowl and whisk with a hand mixer until it is so stiff that nothing will fall out if you turn the bowl upside down
  2. Add the sugar and whisk until batter is glossy and you can form peaks
  3. Add corn starch and vinegar and whisk it together
  4. Prepare a baking sheet with parchment paper and place the batter in the middle
  5. Use a spatula to form a round disc the size of a big plate (your serving plate). Make the sides slightly higher than the center
  6. Bake in the oven for 1 hour, then turn it off and prop door open slightly with a wooden spoon and let it cool slowly (preferably over night)
  7. PS: it will probably crack but it will taste just as good anyway 🙂
Lemon curd
  1. Bring water to a simmer in a big pot (need to fit a smaller pot in it)
  2. Lightly whisk the eggs in a small pot
  3. Wash the lemons and zest them over the small pot
  4. Add the lemon juice and sugar
  5. Soften the butter before adding it to the pot. Whisk it all together before lower the small pot into the hot water of the big pot
  6. Let it simmer until the lemon curd has thickened, the nremove from heat and let it cool down
Assembly
  1. Place the meringue bottom on the serving platter
  2. Add the lemon curd as a layer on top
  3. If you want whipped cream on it then add it now
  4. Add the strawberries and finish with some powdered sugar