Pavlova Cake with Lemon Curd

Baking and Desserts | European cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Pavlova Cake with Lemon Curd

Ingredients

Meyer Lemon Juice - 3 fl oz
Lemon - 2 pieces
10% cream - 10 fl oz
Chopped almonds - 1.8 oz
Corn Starch - 0.2 oz
Powdered Sugar - 7.1 oz
Egg white - 4 pieces
Whole egg - 4 pieces
Sugar - 5.3 oz
Citrus Zest Mix - to taste
Butter - 2.8 oz

Step by Step guide

Step 1

Grate the zest of 2 lemons and squeeze the juice from 2 large lemons.

Step 2

Preheat the oven to 356°F. Separate the egg whites from the yolks.

Step 3

Whip the egg whites to a fluffy white foam (soft peaks), starting at a low speed and gradually increasing to medium. Gradually add the powdered sugar. Once all the powdered sugar has been incorporated, increase the speed to maximum and whip until thick and stable (about 7–10 minutes, depending on the power of the mixer). At the very end, sift in the cornstarch and pour in the lemon juice. Mix quickly with the mixer on medium speed.

Step 4

Stick parchment paper (with a good coating) to the baking tray, and spread the meringue on it (you can draw a circle with a diameter of 21–23 cm. The meringue will expand slightly in volume).

Step 5

Place in the oven and immediately reduce the temperature to 266°F. Bake for 1.5 hours, then turn off the oven and leave the meringue inside to cool completely with the door slightly ajar (for 2–3 hours; you can use a spatula to prop it open). If necessary, store in a dry place for several days.

Step 6

Lemon Curd: In a medium-sized saucepan, place the egg yolks and sugar, and whisk them together a bit. Add 100 ml of lemon juice, the zest, and softened butter. Place over medium heat and continuously stir until the mixture thickens (about 5–10 minutes).

Step 7

Reduce the heat to the minimum. Do not bring to a boil. If a clear line remains on the spoon and it does not spread, then the mixture is ready. It will thicken further as it cools. Strain through a sieve, cover tightly with plastic wrap (or transfer to a clean jar and seal with a lid), and let cool. Then refrigerate (can be stored for up to 10 days).

Step 8

For the cream, whip the heavy cream until it reaches a thick consistency (soft peaks), starting at a low speed and gradually increasing to medium. Do not whip it to a very stiff state or firm peaks. The cream should remain light.