Description
A crisp meringue shell filled with tangy lemon curd and whipped cream.
Ingredients
Scale
- 4 large egg whites
- 250g caster sugar
- 1 tsp cornflour
- 1 tsp white vinegar
- 300ml double cream
- 200g lemon curd
- Fresh berries for garnish
Instructions
- Preheat your oven to 150°C (130°C fan/Gas Mark 2). Line a baking sheet with parchment paper.
- Whisk the egg whites in a clean, dry bowl until stiff peaks form.
- Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition until the meringue is thick and glossy.
- Gently fold in the cornflour and white vinegar.
- Spoon the meringue onto the prepared baking sheet, shaping it into a round with a slight dip in the center.
- Bake for 1 hour and 15 minutes, or until the meringue is crisp on the outside and dry to the touch. Turn off the oven and let the meringue cool completely inside the oven with the door slightly ajar.
- Whip the double cream until soft peaks form.
- Gently fold the lemon curd into the whipped cream.
- Spoon the lemon cream mixture into the cooled meringue shell.
- Top with fresh berries before serving.
Notes
- Ensure your bowl and whisk are completely free of grease for best results.
- You can make the meringue shell a day in advance and store it in an airtight container.
- Prep Time: 20 min
- Cook Time: 1 hr 15 min
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Lemon Curd Pavlova, meringue, lemon dessert, summer dessert, easy dessert, party dessert