Close
1/2

Pavlova with lemon curd (lemon curd): a simple, breathtaking dessert

1/2

Pavlova with lemon curd (lemon curd): a simple, breathtaking dessert recept

0
(0)

  • Easy to prepare
  • 8 portions
  • 90 minutes
Jan, 17. 12. 2025

A light meringue, fresh lemon curd and a dollop of cold whipped cream. Pavlova with lemon curd is a dessert that looks beautiful and tastes even better. Thanks to the contrast between the sweet meringue crust and the tangy curd, it is ideal for anyone who loves light, fresh pastries.

For 8 portions

Ingredients

Meringue base:

Lemon curd (lemon curd):

For decoration:

Preparation procedure

  • Preparation and whipping of the meringue Preheat the oven to 180 °C. Put the egg whites into a completely clean, grease-free bowl and begin whipping until soft peaks form. Gradually beat in the powdered sugar until a firm, glossy meringue forms. Fold in the cornstarch and lemon juice.
  • Shaping and baking the base On a baking sheet lined with parchment paper, sketch a circle 21–23 cm in diameter, mound the meringue into it and create a shallow well in the center. Place in the oven and immediately reduce the temperature to 130 °C. Bake/dry for about 90 minutes. Then turn off the oven, crack the door open and let the base cool completely in the oven.
  • Lemon curd (lemon curd) In a bowl, whisk the egg yolks with the sugar, lemon juice and lemon zest. Heat the mixture in a saucepan over low heat, stirring constantly, until it thickens (about 5–10 minutes; do not boil). Remove from the heat, stir in the butter until smooth, and optionally strain the curd through a fine sieve. Let cool completely. The curd can be stored in the refrigerator for up to 7–10 days.
  • Whipped cream and assembly Whip the chilled cream to stiff peaks. Spread a layer of lemon curd over the cooled base, then top with the whipped cream. Sprinkle with toasted almond flakes and, if desired, garnish with lemon zest. Serve as soon as possible after assembling so the base retains its crispness.

Servings 8–10

Total time approx. 3 hours 30 minutes (including baking/drying 90 minutes and chilling approx. 60–90 minutes)

Tips for success

  • The bowl and beaters must be completely grease-free, otherwise the meringue won’t thicken.

  • Add the sugar to the egg whites slowly; whisk until you can’t feel any grains between your fingers.

  • Let the base cool in the slightly ajar oven – this prevents sudden collapsing.

  • Assemble the Pavlova just before serving; moisture from the curd and cream will gradually soften the base.

Conclusion

Pavlova with lemon curd is a perfect example of how to combine simple ingredients into an impressive dessert. The sweet, delicate meringue, the gently tangy lemon curd and the airy whipped cream form a harmony that shines at festive tables and beside Sunday coffee. If you grow fond of it, you can easily vary the filling – raspberry or passion fruit curd are also great.

Recipe for a cream slice – all you need is puff pastry and vanilla pudding

autumn
45 minutes
0
(0)
19. 12. 2025 Jan

Quark muffins with vanilla pudding: A sweet dream that melts on the tongue

autumn
35 minutes
0
(0)
19. 12. 2025 Jan

Dewy quark cake: Delicate, creamy and always a success

autumn
85 minutes
0
(0)
19. 12. 2025 Jan