RECIPES DESSERTS

Lemon Curd Filled Pavlova

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 cup 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 36cal 157cal
Protein 0.16g 0.71g
Fat (total) 0.34g 1.48g
 - saturated 0.18g 0.8g
Carbohydrate 4.47g 19.71g
 - sugars 2.83g 12.47g
Dietary Fibre 0.25g 1.08g
Sodium 4.25mg 18.74mg

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.

Lemon Curd Filled Pavlova | Stay at Home Mum.com.au

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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