Close
Cook Time:45 minsAdditional Time:3 hrsTotal Time:3 hrs 45 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:45 minsAdditional Time:3 hrsTotal Time:3 hrs 45 minsServings:8Yield:8 servings
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:3 hrs
Additional Time:
3 hrs
Total Time:3 hrs 45 mins
Total Time:
3 hrs 45 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsLemon Curd1large egg2large egg whites¾cupgranulated sugar1tablespoonfreshly grated lemon zest⅔cuplemon juice1tablespoonbutterMeringue4large egg whites, at room temperature (see Tips)¼teaspooncream of tartarPinch of salt1 cup superfine sugar (see Note)Topping½cupwhipping cream2teaspoonsconfectioners’ sugar
Cook Mode(Keep screen awake)
Ingredients
Lemon Curd
1large egg
2large egg whites
¾cupgranulated sugar
1tablespoonfreshly grated lemon zest
⅔cuplemon juice
1tablespoonbutter
Meringue
4large egg whites, at room temperature (see Tips)
¼teaspooncream of tartar
Pinch of salt
1 cup superfine sugar (see Note)
Topping
½cupwhipping cream
2teaspoonsconfectioners’ sugar
DirectionsTo prepare lemon curd: Whisk whole egg, 2 egg whites, granulated sugar, lemon zest and lemon juice in a medium nonreactive saucepan (see Tips). Add butter and cook over low heat, whisking constantly, until the mixture is thick enough that drawing your finger across a coated spoon leaves a mark, 5 to 12 minutes. Do not let the sauce come to a simmer. Pour the hot curd through a fine-meshed sieve into a small bowl, pressing on the solids. Let cool slightly and refrigerate until chilled, about 4 hours.To prepare meringue: Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper. Draw a 9-inch circle with a pencil in the center of the paper to use as a guide for your pavlova, then turn the paper over so it’s pencil-side down.Beat 4 egg whites, cream of tartar and salt in a large bowl with an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high and gradually beat in superfine sugar. Continue beating until stiff and glossy. (See Tips.)Use the back of a spoon or a rubber spatula to spread the meringue into a 9-inch circle (using the guide) on the parchment. Smooth and level the center and make the edges slightly higher so there is a shallow depression in the middle. (It does not have to be completely smooth.) Bake the meringue for 1 hour.Reduce the oven temperature to 200 degrees and continue baking for 1 hour more. The meringue should feel firm when gently touched.Turn off the oven, leave the door ajar and let the meringue sit in the oven until cool, about 1 hour. (As it cools, the exterior will crack in spots.)To prepare topping: Just before serving, whip cream in a small bowl with an electric mixer until starting to thicken. Add confectioners' sugar and continue whipping until soft peaks form.To assemble pavlova: Use a large spatula or chef’s knife to carefully separate the meringue from the parchment and slide it onto a large flat serving platter. Fill the center depression with the lemon curd and pile the whipped cream in the center of the curd. Cut into wedges with a sharp knife. Serve immediately.TipsMake Ahead Tip: Cover and refrigerate the lemon curd for up to 1 week; bring to room temperature before assembling the pavlova. The cooled meringue can be stored in an airtight container in a cool, dry place (not the refrigerator) for up to 1 day.Tips: To bring an egg to room temperature, submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.A nonreactive bowl, pan or baking dish–stainless-steel, enamel-coated or glass–is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turned upside down. The whites are considered “stiff” peaks when they remain stiff and upright.Note: Superfine sugar is sugar that dissolves instantly. It is available in the baking section of most supermarkets, but if you can’t find it, process regular granulated sugar in a food processor or blender until ground very fine.Originally appeared: EatingWell Magazine, January/February 2011
Directions
To prepare lemon curd: Whisk whole egg, 2 egg whites, granulated sugar, lemon zest and lemon juice in a medium nonreactive saucepan (see Tips). Add butter and cook over low heat, whisking constantly, until the mixture is thick enough that drawing your finger across a coated spoon leaves a mark, 5 to 12 minutes. Do not let the sauce come to a simmer. Pour the hot curd through a fine-meshed sieve into a small bowl, pressing on the solids. Let cool slightly and refrigerate until chilled, about 4 hours.To prepare meringue: Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper. Draw a 9-inch circle with a pencil in the center of the paper to use as a guide for your pavlova, then turn the paper over so it’s pencil-side down.Beat 4 egg whites, cream of tartar and salt in a large bowl with an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high and gradually beat in superfine sugar. Continue beating until stiff and glossy. (See Tips.)Use the back of a spoon or a rubber spatula to spread the meringue into a 9-inch circle (using the guide) on the parchment. Smooth and level the center and make the edges slightly higher so there is a shallow depression in the middle. (It does not have to be completely smooth.) Bake the meringue for 1 hour.Reduce the oven temperature to 200 degrees and continue baking for 1 hour more. The meringue should feel firm when gently touched.Turn off the oven, leave the door ajar and let the meringue sit in the oven until cool, about 1 hour. (As it cools, the exterior will crack in spots.)To prepare topping: Just before serving, whip cream in a small bowl with an electric mixer until starting to thicken. Add confectioners' sugar and continue whipping until soft peaks form.To assemble pavlova: Use a large spatula or chef’s knife to carefully separate the meringue from the parchment and slide it onto a large flat serving platter. Fill the center depression with the lemon curd and pile the whipped cream in the center of the curd. Cut into wedges with a sharp knife. Serve immediately.TipsMake Ahead Tip: Cover and refrigerate the lemon curd for up to 1 week; bring to room temperature before assembling the pavlova. The cooled meringue can be stored in an airtight container in a cool, dry place (not the refrigerator) for up to 1 day.Tips: To bring an egg to room temperature, submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.A nonreactive bowl, pan or baking dish–stainless-steel, enamel-coated or glass–is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turned upside down. The whites are considered “stiff” peaks when they remain stiff and upright.Note: Superfine sugar is sugar that dissolves instantly. It is available in the baking section of most supermarkets, but if you can’t find it, process regular granulated sugar in a food processor or blender until ground very fine.
To prepare lemon curd: Whisk whole egg, 2 egg whites, granulated sugar, lemon zest and lemon juice in a medium nonreactive saucepan (see Tips). Add butter and cook over low heat, whisking constantly, until the mixture is thick enough that drawing your finger across a coated spoon leaves a mark, 5 to 12 minutes. Do not let the sauce come to a simmer. Pour the hot curd through a fine-meshed sieve into a small bowl, pressing on the solids. Let cool slightly and refrigerate until chilled, about 4 hours.
To prepare meringue: Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper. Draw a 9-inch circle with a pencil in the center of the paper to use as a guide for your pavlova, then turn the paper over so it’s pencil-side down.
Beat 4 egg whites, cream of tartar and salt in a large bowl with an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high and gradually beat in superfine sugar. Continue beating until stiff and glossy. (See Tips.)
Use the back of a spoon or a rubber spatula to spread the meringue into a 9-inch circle (using the guide) on the parchment. Smooth and level the center and make the edges slightly higher so there is a shallow depression in the middle. (It does not have to be completely smooth.) Bake the meringue for 1 hour.
Reduce the oven temperature to 200 degrees and continue baking for 1 hour more. The meringue should feel firm when gently touched.
Turn off the oven, leave the door ajar and let the meringue sit in the oven until cool, about 1 hour. (As it cools, the exterior will crack in spots.)
To prepare topping: Just before serving, whip cream in a small bowl with an electric mixer until starting to thicken. Add confectioners' sugar and continue whipping until soft peaks form.
To assemble pavlova: Use a large spatula or chef’s knife to carefully separate the meringue from the parchment and slide it onto a large flat serving platter. Fill the center depression with the lemon curd and pile the whipped cream in the center of the curd. Cut into wedges with a sharp knife. Serve immediately.
Tips
Make Ahead Tip: Cover and refrigerate the lemon curd for up to 1 week; bring to room temperature before assembling the pavlova. The cooled meringue can be stored in an airtight container in a cool, dry place (not the refrigerator) for up to 1 day.
Tips: To bring an egg to room temperature, submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
A nonreactive bowl, pan or baking dish–stainless-steel, enamel-coated or glass–is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turned upside down. The whites are considered “stiff” peaks when they remain stiff and upright.
Note: Superfine sugar is sugar that dissolves instantly. It is available in the baking section of most supermarkets, but if you can’t find it, process regular granulated sugar in a food processor or blender until ground very fine.
Originally appeared: EatingWell Magazine, January/February 2011
Rate ItPrint
Nutrition Facts(per serving)257Calories7gFat47gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
