RECIPES DESSERTS

Lemon Curd Filled Pavlova

Summary

Servings 10
Time Needed Prep
Cook
Ingredients 9
Difficulty Easy

Rating (click to rate)

4.5 based on 2 ratings.

Ingredients

  • 4 Egg Whites
  • 1 cup Caster Sugar
  • 5 tsp White Vinegar
  • 5 tsp Cornflour
  • Filling
  • 3/4 Tin Condensed Milk
  • 1 and 1/2 cups Double Cream
  • 150 ml Lemon Juice (I usually use 2 limes and 1 lemon)
  • 2-3 Large Kiwi Fruit (just under-ripe)

Nutrition Information

Qty per
23g serve
Qty per
100g
Energy 18.7kcalcal 82.469680264609kcalcal
Protein 0.10833333333333gg 0.47776552737964gg
Fat (total) 0.3gg 1.3230429988975gg
 - saturated 0.175gg 0.77177508269019gg
Carbohydrate 3.4333333333333gg 15.141492098493gg
 - sugars 2.45gg 10.804851157663gg
Dietary Fibre 0.2gg 0.88202866593164gg
Sodium 4.1mgmg 18.081587651599mgmg

Nutritional information does not include the following ingredients: Egg whites, Lemon juice, large Kiwi fruit

Please Note - Nutritional information is provided as a guide only and may not be accurate.

This Lemon Curd Filled Pavlova is absolutely hands down, bees knees the all time best of Pavlovas!

Serve this at a party, BBQ, or your Australia Day celebrations and it will be a hit.

Method

  1. Lay a sheet of baking paper on a baking tray. Heat oven to 160 degrees.  Whisk the egg whites in a clean, dry bowl until they are stiff. Whisk in the sugar a spoonful at a time. Blend the vinegar and the cornflour with the last spoonful of sugar before adding it to the egg white mixture.

  2. Spread the meringue out to roughly 20-25cm circle on the baking tray and build up the sides so that they are higher than the center. Put the baking tray in the center of the oven and turn the heat down to 150C and bake the meringue for 1 hour. Turn the oven off and leave the pavlova in the oven to become quite cold (otherwise it will split open as it cools).

  3. Place the condensed milk, cream and the lemon juice in a bowl and beat until mixture is thick and creamy. Place into the fridge for at least an hour before serving.

  4. Remove the pavlova from the baking tray and place onto a serving dish.

  5. When ready to serve assemble, pile the chilled filling into the center of the pavlova. Peel and slice the kiwi fruit and arrange attractively around the edge of the lemon pavlova just before serving.

Recipe Hints and Tips:

  • Lemon Pavlova is not suitable for freezing and best served on day it is made. Otherwise keep shell in an airtight container for up to 3 days and fill on day you are serving.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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