Recipe: Yummy Pavlova with lemon curd and strawberries

Pavlova with lemon curd and strawberries. Make the lemon curd while the meringue is in the oven, so it has time to cool down before assembling the pavlova. In a bowl, whisk egg and sugar together. Add lemon juice and whisk again.

Place a plastic film over the top of the curd to prevent a skin from forming, and let the curd cool. Make whipped cream by whipping heavy cream with sugar and vanilla extract to taste. Assemble the pavlova by spreading a generous layer of whipped cream over the top, followed by a layer of lemon curd, strawberries, and other fruit. You can have Pavlova with lemon curd and strawberries using 18 ingredients and 10 steps. Here is how you cook that.

Ingredients of Pavlova with lemon curd and strawberries

1. It's of Pavlova.
2. You need 3 of large egg whites.
3. You need 160 g of granulated sugar.
4. You need of Zest of half a lemon.
5. You need 1 tsp of fresh lemon juice (or white wine / distilled vinegar).
6. You need 1 tsp of corn starch.
7. You need of Lemon curd.
8. Prepare 2 of egg yolks.
9. It's 1/3 cup of granulated sugar.
10. It's of Juice of 1.5 lemons.
11. It's of Zest of half to a whole lemon.
12. You need Pinch of salt.
13. Prepare 3 tbsp of unsalted butter.
14. Prepare of Whipped cream.
15. It's of Heavy whipping cream.
16. It's of Sugar, to taste.
17. It's of Vanilla extract, to taste.
18. Prepare of Strawberries (and other fruit of choice).

The typical dessert in Sweden during summer and especially midsummer is the Swedish strawberry cream cake (jordgubbstårta). Since I am not a big fan of whipped cream but I still wanted to make a strawberry cake for midsummer I came up with this simplified version of a pavlova with lemon curd and strawberries. In a bowl, whisk egg and sugar together. Add lemon juice and whisk again.

Pavlova with lemon curd and strawberries step by step

1. Preheat oven to 265 F (or 130 C)..
2. Beat egg whites; once foamy and white, start to slowly add the sugar and continue beating until stiff peaks form..
3. Mix the corn starch and lemon juice (or vinegar) into a slurry, and whisk into the meringue along with lemon zest..
4. Spread the meringue mixture onto a parchment lined baking sheet, to a diameter of about 20-22cm. Shape so that there is a shallow center cavity..
5. Bake for an hour at 260 F, then let cool in the oven for at least an hour..
6. Mix the egg yolks, lemon juice, lemon zest, sugar, and salt in a bowl. Place the bowl over a pot with simmering water to create a double boiler..
7. Whisk the mixture while it heats and thickens over the double boiler, about 10-15 minutes, until it has the consistency to coat the back of a spoon..
8. Take off the heat, and whisk in the butter until it has melted. Place a plastic film over the top of the curd to prevent a skin from forming, and let the curd cool..
9. Make whipped cream by whipping heavy cream with sugar and vanilla extract to taste..
10. Assemble the pavlova by spreading a generous layer of whipped cream over the top, followed by a layer of lemon curd, strawberries, and other fruit. You can also add toasted almond flour or toasted almond slices for texture..

Place the bowl atop of a saucepan with an inch of simmering water. The temperature needs to be medium-low, and the bowl should not touch the water. I usually make the lemon curd a day ahead which is a great timesaver for the day you're serving it. The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Pour a little of the lemon syrup into the egg yolks, whisking as you do so.