This Lemon Meringue Pavlova is lemony, sweet, and so delicious! All the flavour of a lemon meringue pie but on a soft pillowy Pavlova meringue.
- 1 cup granulated Caster sugar ( in a food processor for a minute or two)
- 2 tsp cornstarch
- 6 large egg whites
- 3 egg yolks
- 1/2 cup sugar
- zest from 1 lemon
- 1/4 cup lemon juice
- 1/4 cup butter
- 2 cups whipping cream
Making the Pavlova:
- Preheat your oven to 250 degrees.
- In a small bowl whisk together the sugar and cornstarch. Set aside.
- In a large glass or stainless steel bowl, whip the egg whites until they are foamy with stiff peaks.
- Then while the egg whites are still whipping, gradually add the sugar and cornstarch mixture, 1 tbsp at a time, until the mixture becomes glossy and forms stiff peaks. The texture will be kind of like stiff shaving foam.
- Line a baking sheet with a sheet of parchment paper.
- Using a spoon, pile the meringue onto the parchment paper in a circle about 8 inches wide, and 3 inches tall. Make the sides of the meringue a little higher than the centre, leaving a slight bowl like indent in the middle…this creates a nice little spot for the lemon curd and whipped cream.
- Bake for 1 hour and 30 minutes, until the pavlova meringue is barely golden in colour, has slight cracking and appears dry.
- Set aside to cool. Let the meringue cool completely before adding the lemon curd and whipping cream.
- While the Pavlova is baking, make the lemon curd.
- In a saucepan whisk together the egg yolks, sugar, lemon juice and lemon zest.
- Then on low-medium heat, cook the lemon mixture until it lightly boils then thickens. And make sure to stir it constantly. This step should only take about 5 – 8 minutes.
- Remove the lemon mixture from the heat and whisk in the butter until it is melted and thoroughly mixed in.
- Set aside to cool.
- Using a mixer whip the whipping cream until it is fluffy. Note: I do not add sugar to this whipped cream because the pavlova and the lemon curd are sweet enough. The unsweetened whipped cream is a nice balance to all the sweetness.
Putting it all together:
- Gently transfer the baked and cooled meringue base onto a serving plate.
- Using a spoon gently add spoonfuls of the cooled lemon curd to the top of the meringue until it fills the centre. You can then use a spatula to smooth it out. Be careful not to press down hard or the meringue will collapse.
- Top with whipped cream.
- Garnish with fresh lemon zest if you like, or fresh berries