A fresh and summery pavlova served with whipped cream and lemon curd. A perfect combination for summer! Recipe with step-by-step photos.
For the Pavlova
For the Topping
To Make the Pavlova
* 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
This recipe is inspired by the Lemon Pavlova from Nigella Lawson.
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.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
View the recipe online: https://eatlittlebird.com/lemon-curd-pavlova/