Pavlova with Lemon Curd and Berries

Hi Bakers, Turn (mostly) sugar and egg whites into something spectacular! This light-as-a-cloud dessert has a delicate, crisp crust and a softer marshmallow-like center. The meringue shells are filled with fresh whipped cream, mixed berries, and a bit of sweet/tart lemon curd. This phenomenal dessert looks much harder to bake than it really is. Make this show-stopper when you really want to make a statement or just want to eat something unusually delicious -Carolyn

Pavlova (meringue shells) with Lemon Curd and Fresh Berries

makes six 4”x1” pavlova shells

5 large eggs or about 2/3 cup of egg whites

1/8 teaspoon cream of tartar

1 1/4 cups granulated sugar

3 teaspoons cornstarch

1 tablespoon lemon juice

Filling

lemon curd*

whipped cream

Topping

Fresh berries or other soft fruit

Preheat oven to 300F

Do not use plastic bowls for this recipe! Any residual oils will prevent the egg whites from whipping. Separate eggs being extra careful not to get any yolk into the white. Save the yolks to make the curd. Beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar while beating. Once the sugar has dissolved and is no longer grainy, add lemon juice and mix for a few seconds. Next, add cornstarch mixed with 1 tablespoon of granulated sugar. You can sift this onto the batter or just sprinkle it in. Mix completely. Your batter should be dense, thick, and look like marshmallow fluff. 

Using parchment paper, line the baking tray. Use a dab of meringue between the tray and the paper to keep it from slipping. Using a large spoon, shape 1 cup of the meringue into a 4” circle with a small lip around the edge. You can make swirls or points in the meringue to give it some texture. Piping the batter from a bag is a neat way to shape it as well.

Turn down the oven to 225F and bake meringues for about 45 minutes or until meringues are dry to the touch. Turn off the heat and leave them in the oven for a few hours or overnight to dry out. They can then be used right away or stored in an airtight container.

Assemble pavlova by spreading a bit of curd on the shell and topping it with whipped cream and berries. I like to stir some curd into the whipped cream and add to the pavlova first and then top with a whipped cream layer followed by berries. Enjoy!

*Lemon Curd

5 egg yolks

1 cup granulated sugar

1/2 cup lemon juice

4 tablespoons of butter

Whisk together yolks, sugar, and juice. Heat over a double boiler while stirring for about 7-10 minutes or until the curd coats the back of the spoon. Remove from heat and stir in butter. Pour into the container and cover. Cool completely. This curd is very thick and depending on how you are using it you may want to thin it with some fresh juice.

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