Lemon Pavlovas

Category, DifficultyAdvanced

This classic light dessert is perfect after a heavy yom tov meal.

Yields8 Servings
Prep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
For the Meringues:
 4 Egg Whites
 1 cup Sugar
For the Lemon Curd Filling:
 8 Egg Yolks
 ¾ cup Sugar
 ½ cup Freshly squeezed Lemon Juice
 1 tsp Potato Starch
 8 oz Margarine or frozen oil
tools
 Large Star Tip
For the Pavlovas:
1

Beat egg whites until it forms soft peaks. With the mixer running, add the sugar, 1 tablespoon at a time until stiff peaks form.

2

Preheat oven to 250 degrees. Place the meringue in a clean piping bag fitted with a large star tip (approximately 1/2 an inch). Pipe a 4” circle and fill in completely. Pipe another layer around the outer edge to form a basket for the lemon curd.

3

Bake for 2 Hours or until meringues are completely dry but not browned. (If you are baking in an oven insert, bake at a lower temperature--225 degrees).

For the Lemon Curd:
4

Whisk together egg yolks, sugar and lemon juice in a medium saucepan. Stir in potato starch until completely dissolved. Turn on the fire to medium and simmer 15 minutes or until completely thickened, whisking constantly. Remove from heat and stir in margarine or frozen oil, a little at a time, until fully incorporated.

5

Transfer curd to a bowl and cover surface with plastic wrap, pressing plastic onto the curd to prevent a skin from forming.

To Serve:
6

Place a pavlova on each dessert plate and spoon lemon curd
into the center. Decorate as desired. Serve immediately.

This curd is also delicious in a chiffon layer cake.
Category,

Ingredients

For the Meringues:
 4 Egg Whites
 1 cup Sugar
For the Lemon Curd Filling:
 8 Egg Yolks
 ¾ cup Sugar
 ½ cup Freshly squeezed Lemon Juice
 1 tsp Potato Starch
 8 oz Margarine or frozen oil
tools
 Large Star Tip

Directions

For the Pavlovas:
1

Beat egg whites until it forms soft peaks. With the mixer running, add the sugar, 1 tablespoon at a time until stiff peaks form.

2

Preheat oven to 250 degrees. Place the meringue in a clean piping bag fitted with a large star tip (approximately 1/2 an inch). Pipe a 4” circle and fill in completely. Pipe another layer around the outer edge to form a basket for the lemon curd.

3

Bake for 2 Hours or until meringues are completely dry but not browned. (If you are baking in an oven insert, bake at a lower temperature--225 degrees).

For the Lemon Curd:
4

Whisk together egg yolks, sugar and lemon juice in a medium saucepan. Stir in potato starch until completely dissolved. Turn on the fire to medium and simmer 15 minutes or until completely thickened, whisking constantly. Remove from heat and stir in margarine or frozen oil, a little at a time, until fully incorporated.

5

Transfer curd to a bowl and cover surface with plastic wrap, pressing plastic onto the curd to prevent a skin from forming.

To Serve:
6

Place a pavlova on each dessert plate and spoon lemon curd
into the center. Decorate as desired. Serve immediately.

This curd is also delicious in a chiffon layer cake.
Lemon Pavlovas

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