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Lemon Curd Pavlova

lemon curd pavlova on marble board

5 from 8 reviews

Gluten Free

A fresh and summery pavlova served with whipped cream and lemon curd. A perfect combination for summer! Recipe with step-by-step photos.

Ingredients

For the Pavlova

For the Topping

Instructions

To Make the Pavlova

  1. Preheat the oven to 350°F/180°C (without fan).
  2. Using a standmixer or electric beaters, whisk the egg whites in a large, clean bowl until they have tripled in volume and soft peaks form.
  3. Turn the speed down to low and slowly add the caster sugar, one spoon at a time until the sugar is well incorporated. As you add the sugar, the mixture will start to become thick and glossy, and stiff peaks will form when you lift the beaters.
  4. Remember to scrape down the sides of the bowl.
  5. Rub a bit of the mixture between your fingertips to test if the sugar has been fully dissolved; if you don’t feel any grains of sugar, move onto the next step.
  6. Add the cornflour, white wine vinegar, and vanilla extract. I do this on low speed with the stand mixer for only 2 to 3 turns (about 1 second).
  7. Line a baking tray with baking paper and spoon the pavlova mixture onto the tray into a round shape. I like to dollop the mixture on top of each other into a high pile, and to then shape the pavlova from there – using this method ensures that your pavlova will have some height.
  8. Use a palette knife to shape the sides of the pavlova and to slightly flatten the top. The pavlova will expand and rise once cooked, so shape it to be on the slightly smaller side. Please see my photos above to give you an idea of what an uncooked pavlova should look like just before it goes into the oven.
  9. Place the pavlova in the oven and immediately turn the temperature down to 300°F/150°C (without fan).
  10. Bake for 1 hour and 15 minutes. Do not open the oven door during this time.
  11. After 1 hour and 15 minutes, turn off the oven and leave the oven door closed so the pavlova can cool down completely. You should leave the pavlova in the oven for at least 2-3 hours, but overnight (12-18 hours) is best.

To Serve

  1. The pavlova should be decorated only just before serving.
  2. Place the pavlova onto a large plate or cake platter.
  3. Whip the double cream until it is thick and soft.
  4. Spread a generous layer of the lemon curd over the pavlova.
  5. Spread the cream over the lemon curd.
  6. Sprinkle generously with the toasted flaked almonds.
  7. Serve immediately.

Kitchen Notes

LEMON CURD
* Making lemon curd is easy with this lemon curd recipe with step-by-step photos.
* But you could also use a good-quality store-bought lemon curd. In which case, I suggest tasting it first for sweetness and adding maybe a squeeze or two of fresh lemon juice.

PAVLOVA FOR 4 TO 6 PEOPLE
To make a slightly larger pavlova, I recommend the following recipe:
4 egg whites
240 g (1 cup plus 1 tablespoon) caster sugar (superfine sugar)
2 teaspoons cornflour (cornstarch)
1 1/4 teaspoon white wine vinegar
1 1/4 teaspoon vanilla extract

RECIPE CREDIT
This recipe is inspired by the Lemon Pavlova from Nigella Lawson.

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition