Lemon Curd Pavlova


Pavlova Ingredients

  • 6 egg whites
  • 1/8 tsp cream of tartar
  • pinch salt
  • 1 1/2 c sugar
  • 1 tsp lemon juice
  • 1/2 tsp vanilla
  • 2 tbsp flour
  • 1 c blueberries
  • 1 tbsp sugar
  • 1 c lemon curd

Pavlova Directions

  1. Allow egg whites to stand at room temperature 30 minutes (this helps create more volume). Meanwhile, line a baking sheet with parchment.
  2. Preheat oven to 250 degrees F. For meringue, in the bowl of a stand mixer fitted with the whisk attachment* beat egg whites, cream of tartar, and salt on medium speed until soft peaks form.
  3. Add the 1 1/2 cups sugar, 1 tbsp at a time, beating on high speed until stiff peaks form and meringue is no longer gritty (18 to 20 minutes), scraping down bowl as needed.
  4. Beat in lemon juice and orange water. Using a rubber spatula, gently fold in cornstarch.
  5. Spoon meringue mixture into 12 large mounds on a parchment paper-lined very large baking sheet, spacing them 3 inches apart. Using the back of the spoon, create an indent in each meringue.
  6. Bake for 1 hour. Turn off oven; let meringue dry in oven with the door closed for 1 hour.
  7. Remove and cool completely.
  8. Fill each shell with 2 tablespoons lemon curd and top with blueberries

This recipe is great to do at the same time as a curd because you don’t have to throw away the egg yolks.


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