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Lemon pavlova
- Anna Glover
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Serves 6
Easy
Prep: 25 mins
Cook: 1 hr
plus cooling
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Top glossy meringue with yogurt rippled with lemon curd and pillowy double cream, plus citrussy zest and edible flowers for a pretty finish
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Try our recipe for lemon pavlova, then try our lemon fool, peach melba smashed pavlova, passion fruit pavlova and mini pavlovas. Now try more pavlova recipes.
Lemon pavlova: cook's tips
- Make the pavlova base a few days ahead, if you like
Lemon pavlova recipe
Ingredients
Nutrition
-
200ml double cream
-
100ml lemon yogurt
-
1 tbsp icing sugar
-
200g lemon curd
-
2 lemons
zested
MERINGUE
- 4 egg whites
- 250g caster sugar
- 1 tsp lemon extract
- 2 tsp cornflour
- 1 tsp lemon juice
Nutrition: per serving
- kcal468
- fat20.1g
- saturates12g
- carbs67.3g
- sugars64g
- fibre0.4g
- protein3.8g
- salt0.2g
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Method
-
step 1
Heat the oven to 150C/130C fan/gas 2. Put the egg whites in a stand mixer with the whisk attachment and beat on a medium speed for a few minutes until you get stiff peaks. With the motor still running, add the sugar 1 tablespoon at a time, until all of it is incorporated. Whisk for a further 1-2 mins until it looks very thick and glossy, and no sugar grains can be felt between your fingers. Whisk in the lemon extract, cornflour and lemon juice.
-
step 2
Line a baking sheet with baking paper, adding a dot of the meringue mixture to help it stick down. Pile the meringue into the middle, then shape into a 20cm round (draw round a plate as a guide, if you like), building up the sides and making a dip in the middle. Bake for 1 hr, then turn the oven off and leave to cool completely in the oven.
-
step 3
Whip the cream, yogurt and sugar to soft peaks, then ripple in half of the lemon curd. Spoon over the top of the pavlova, then swirl in the remaining curd over the top. Zest over the lemon and serve with edible flowers or candied lemon slices, if you like.
Now try more lemon desserts.
Authors
Anna GloverSenior food editor
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