Sensational Lemon Curd Pavlova
Sensational Lemon Curd Pavlova
This is the recipe that I use to make the best pavlova ever! Coupled with my amazing lemon Curd recipe. The light pillowy inner with its cracking shell exterior will leave you wanting more than just one slice! The great thing about Pavlova is it can hide a multitude of mistakes. No need to worry, when it can be hidden with lashings of whipped cream.
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Equipment
- Stand Mixer
- or Hand Mixer
Ingredients
- 8 egg whites
- 1.5 cups castor sugar any fine type of sugar
- 2 tbsp corn flour
- 2 tsp vanilla essence
- 2 tsp white vinegar
To Serve
- whipped cream
- fresh strawberries sliced
- 1 serve of Lemon Curd See post for the link to my easy recipe
Instructions
- In a bowl of your stand mixer, whip the egg whites until soft peaks form. Make sure the bowl is super clean.
- As the peaks begin to form, add a tablespoon of castor sugar at a time to the egg whites. I count to ten then add the next tablespoon.
- Once all the sugar has been added you should have a glossy stiff mixture that will stay in place. (I dare you to try the bowl over the head method to test).
- Add the remaining ingredients to the bowl and whip for a couple of minutes until incorporated.
- Preheat oven to 180℃ Fan Bake.
- Line two trays with baking paper. Make some circle shapes on three pieces of baking paper. the measurements are 25 cm, 20 cm, and 12 cm (see video for tips).Divide all the mixture into the 3 circles
- Place the trays into the oven and turn down to the temperate to 100℃ Bake.
- Bake for 1 to 1.5 hours until the outside begins to harden and dry out. If the pavlova is beginning to colour too much, turn down the temperature. Every oven is different so keep an eye on the pavlova during the cooking process and make adjustments as needed. The pavlova should stay white in colour.
- Once cooked, turn off the oven and ajar the oven door slightly and leave to cool.
- Once cold, top the layers with fresh whipped cream (see video for tips).
- Decorate the pavlova with the lemon curd. Slice and serve.
Notes
Castor can be made by blitzing white sugar together. Make sure you don’t blitz it for too long as it can turn into powdered sugar.
To make sure your bowl and whisk is very clean, you can wipe it out with white vinegar.
You can save the yolks for custard
Servings: 10 people
Here is the Amazing Lemon Curd Recipe
Please print this recipe out so you can make this stunning curd. You will be surprised how easy it is. It really is worth the effort to make your own as it is far nicer than shop-bought Lemon Curd.
If you would like to watch me make it here is the video link
Raspberry Trifle and Lemon Curd Pavlova – Episode 4
Lemon Curd – The Easiest to Make at Home
This is such a beautiful recipe, and it is so simple to put together with beautiful in-season lemons. Along with my lovely free-range eggs, this lemon curd has a wonderful stunning yellow colour.
Print Recipe
Equipment
- 1 pot with water in the bottom, roughly 3-4 cups
- 1 bowl that will fit in the pot but not sit in the water
Ingredients
- 200 g butter
- 2 ½ cups white sugar add an extra ½ c if you want a sweeter curd
- 1 cup fresh lemon juice It has to be fresh juice
- 6 Medium eggs well beaten
- pinch salt
Instructions
- Add the water to the pot and place the bowl over the pot. Make sure the water doesn't touch the bottom of the bowl. Turn the heat on to medium to high heat.The water should remain at a simmer, not a boil.
- place the butter into the double boiler ( the bowl over the pot )once the butter has melted
- Add the sugar and lemon juice and stir until the sugar has dissolved
- Pour some of the mixture ( I added 1 cup, then added another) into the well-beaten eggs. Whisk it as you add the hot butter, sugar lemon juice.
- Add the egg mixture into the bowl over the pot and keep whisking at all times.
- Cook, stirring at all times until the mixture starts to thicken.This will take up to ten minutes, adjust the heat as needed. Add the pinch of salt, you can leave this out if you are using salted butter.The mixture is ready when it coats the back of the wooden spoon. It will also thicken on cooling.Check out the video tutorial to see how it should look.
- Prepare jars in the dishwasher to clean and sanitize them.They still need to be warm before filling them.
- Pour the lemon curd through a sieve, this will help take any egg bits that may have occurred.
- Pour the lemon curd into the hot jars and place the lids on.
- Set the hot jars on some newspaper or a chopping board. Leave until they have cooled to room temperature.
- Place into the fridge and use within a few weeks.
- You can also freeze the lemon curd in freezable containers(but I have not tried freezing with this recipe as of yet. I will update the recipe once I have tried though)
