Lemon Curd Pavlova with Berries

Lemon Curd Pavlova with Berries is the perfect dessert to brighten up any occasion. Imagine a crisp, airy meringue shell filled with a smooth and tangy lemon curd, topped off with a medley of fresh berries. Sound divine? It is! This dessert not only looks stunning but also bursts with flavors that dance on your taste buds. Whether you’re whipping this up for a special celebration or just wanting to treat yourself, it brings a touch of elegance and joy. Plus, who doesn’t love a dessert that allows you to get a little creative? Let’s embark on this delicious journey together!

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Why This Recipe Works

This recipe elevates classic meringue to new heights with a bright lemon flavor that makes it feel special. The balance of sweetness from the meringue complements the tartness of the lemon curd beautifully. This harmony creates a dessert that’s both refreshing and satisfying. Additionally, the stunning presentation makes it a showstopper for any occasion, whether it’s a holiday gathering, a birthday, or simply a sunny afternoon treat. It’s not just about taste; it’s about making a statement.

Why You’ll Love This Lemon Curd Pavlova with Berries

You’ll absolutely love the light and airy texture of the meringue. It practically melts in your mouth! But it doesn’t stop there; the fresh and fruity toppings, like bright raspberries and blueberries, add both color and flavor. This Lemon Curd Pavlova with Berries is not only easy to make, but it’s also a delightful crowd-pleaser that will have everyone asking for seconds. When you serve it, expect smiles all around.

Ingredients

• For the Pavlova:
• 6 egg whites, at room temperature
• 2 cups granulated sugar, superfine
• 2 teaspoons arrowroot or cornstarch
• ½ tablespoon lemon juice

• ½ teaspoon almond extract

• For the Lemon Curd:

• 4 egg yolks
• 1 cup granulated sugar
• 4 tablespoons butter
• ½ cup fresh lemon juice

• ½ teaspoon lemon zest (from about 1 lemon)

• For Assembly:

• 1 cup whipped cream
• ½ cup fresh raspberries
• ½ cup fresh blueberries
• 2 sprigs fresh mint

Whipping the Egg Whites for Meringue

Prepare the Egg Whites

First, let’s get those egg whites ready. Chill the heavy whipping cream in the refrigerator to ensure it’s cold when you use it. Separate the 6 eggs, placing the egg whites into a bowl. Allow them to reach room temperature, which typically takes about 30 minutes. This step is key for achieving maximum volume during whipping.

Making the Meringue

Now, it’s meringue time! Preheat your oven to 225°F and line two baking sheets with parchment paper. With your mixer, beat the egg whites on high for about 2 minutes until soft peaks begin to form. Gradually add in the sugar while keeping the mixer going, making sure it dissolves completely. Continue to whip for another 10 minutes until you see stiff peaks. At this stage, gently fold in the lemon juice, almond extract, and cornstarch, making sure not to deflate your fluffy mixture.

Piping the Meringue

Next, scoop the meringue into a piping bag. Pipe generous 3-inch round dollops onto the parchment paper, leaving a small hole in the center of each mound. This little hole will be perfect for holding your luscious lemon curd later. Bake these for about 1 hour, then turn off the oven and leave the meringues inside for an additional 30 minutes. This gradual cooling helps prevent cracking.

Preparing the Lemon Curd

Mixing Ingredients

While the meringue is baking, it’s a great time to make the lemon curd. In a saucepan, whisk together 4 egg yolks, 1 cup of sugar, and ½ cup of fresh lemon juice until well combined.

Cooking the Curd

Add in the butter and lemon zest next. Prepare to stir continuously. Keep stirring until the mixture thickens enough to coat the back of a spoon. This usually takes about 10–15 minutes. Once thickened, pour the curd into a bowl, allow it to cool for about 15 minutes, then refrigerate until it’s set. This refreshing curd will really enhance the overall experience of your Lemon Curd Pavlova with Berries.

Assembling Your Lemon Curd Pavlova

Filling the Pavlovas

Once your meringues have cooled completely, it’s time for the fun part—assembling! Place about 1 tablespoon of lemon curd right into the center of each pavlova, letting it spread joyfully.

Adding Toppings

Now, top generously with whipped cream. Then, it’s time to get colorful! Sprinkle fresh raspberries and blueberries over the whipped cream, and don’t forget to add those two sprigs of mint for a pop of green. Your Lemon Curd Pavlova with Berries is now not only delicious but absolutely breathtaking!

Serving Suggestions

Serve your pavlovas immediately to enjoy the crisp texture of the meringue with the creamy curd. If you want to elevate the experience even further, consider pairing this delightful dessert with a light dessert wine. The bubbles and acidity will complement the flavors perfectly.

Tips for Success

To ensure your meringue is light and fluffy, make sure your egg whites are free of any yolk. Even a tiny bit of yolk can prevent achieving that beautiful volume. Also, allow your pavlovas to cool gradually in the oven to prevent cracking. Taking these small steps truly makes a massive difference.

Variations

If you want to switch things up, why not substitute other fruits? Strawberries or kiwi offer a delicious twist! Additionally, adding a splash of vanilla extract to your lemon curd could deepen its flavor. Be sure to get creative; you can’t go wrong with this base recipe.

Storage Tips

If you have leftovers—though they might not last long—store your pavlovas in an airtight container at room temperature. Your lemon curd can be refrigerated for up to one week, so feel free to enjoy it on toast or in other desserts later on.

FAQs

1. Can I make pavlova in advance?

2. Yes, the pavlova can be prepared a day ahead. Just assemble them shortly before serving for that fresh taste.

3. What can I substitute for almond extract?

4. Vanilla extract is a lovely alternative.

5. Is it necessary to use superfine sugar?

6. Superfine sugar helps the meringue dissolve better, resulting in a smoother texture.

7. Can this recipe be made gluten-free?

8. Absolutely! This recipe is naturally gluten-free.

9. How long will the lemon curd keep?

10. Homemade lemon curd can stay good in the refrigerator for up to one week.

Enjoy creating your Lemon Curd Pavlova with Berries. It’s bound to impress everyone and gather smiles all around! Happy baking!

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