Meringue Pavlova With Homemade Lemon Curd & Blueberries
We think lemon and meringue go together like peanut butter and chocolate, so we'll take any opportunity to combine the two glorious ingredients into one delicious dessert. In this case, we opted for a pavlova topped with zesty homemade lemon curd and fresh blueberries. Who could possibly resist such a heavenly combination? Not us!
For the lemon curd:
- 6 egg yolks
- juice & zest of 1 lemon
- ½ tsp salt
- 8 oz sugar
- 4 oz butter
For the pavlova:
- 6 egg whites
- 6 oz sugar
- 3 tsp corn starch
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp white vinegar
- powdered sugar
- lemon slices
- mint leaf
1. Preheat the oven to 250°F. Add the lemon curd ingredients to a saucepan over medium heat and stir until a thick, smooth cream forms. Let it cool down before moving onto the next step.
2. For the pavlova, add the sieved sugar and corn starch to the egg whites, together with the salt, and mix together. Add the vanilla extract and white vinegar, and continue mixing until the cream is shiny.
3. Line a sheet pan with parchment paper and place a springform ring (without the base) on the pan. Fill the ring with the pavlova cream and then carefully remove the ring. Slide the tray into the oven and bake for 2 hours and 20 minutes.
4. Let the pavlova cool down before garnishing with powdered sugar, lemon slices, blueberries, and a mint leaf.
Just the sight of this fruity pavlova is simply heavenly. One bite and you'll feel like you're biting into a crisp, sweet cloud covered in a delicious sunny cream.
You can find the recipe for the Lemon Meringue Pie featured in the bonus video here.