My love of pavlova came late. I wasn’t exposed to “fancy” desserts until I was almost an adult. I worked as a server in my teens and early twenties to make money and when I worked in my first upscale restaurant, that was when I was introduced to a whole new world of unfamiliar food. Working at this establishment was also the beginning of my curiosity of the kitchen too. I enjoyed talking to the cooks and was always scolded by the chef because I wanted to taste everything. It didn’t occur to me that I wanted to cook until much, much later.
A delightful meringue dessert you can make in many variations.
Pavlova, eton mess, macarons, floating islands (il flotant) and baked alaska. All these desserts are beautiful examples of meringue. I think the pavlova is my favorite. It can be mostly made the day before, is impressive in its’ presentation and there are a million different flavor combinations. It is also not very difficult to make. Most of the cooking time is hands off in the oven. It also happens to be gluten free if you use gluten free cornstarch.
The absolute queen of the pavlova has to be Nigella Lawson. She makes the art of assembling one look absolutely swoon-worthy. There’s probably a pavlova recipe in every one of her cookbooks (don’t quote me on that). I love lemons with anything savory or sweet so when I came across her lemon pavlova recipe, I had to give it a try. The marshmallow soft inside of the meringue combined with sweet cream and tart lemon curd is absolutely dreamy.
Store-bought is fine for the lemon curd but try making it for your pavlova.
I decided to make my own lemon curd as I didn’t like the store-bought version I found. I also liked the idea of using up all the egg yolks leftover from separating the egg whites for the meringue. You barely need a handful of ingredients to make it. Homemade lemon curd has much better flavor and tartness but store-bought is fine in a pinch. I also decided to pair the lemon flavor with juicy blueberries. To amp up the freshness even more, mint leaves scattered over the top added a nice touch. They weren’t just decorative. I forgot to sprinkle sliced almonds over mine in the photos and the video but it does bring a really nice crunch to the pavlova. Be sure to add them to your lemon and blueberry pavlova if you enjoy almonds!
Lemon Blueberry Pavlova
Ingredients
For the Meringue
- 6 large egg whites
- 1 1/2 cups (280 g) granulated sugar
- 2 1/2 tsp cornstarch
- 2 tsp lemon juice
- 2 tsp lemon zest, plus extra for garnish
- 1/3 cup sliced, toasted almonds
- 8-10 leaves mint, for garnish
For the Lemon Curd (makes 1 1/4 cups)
- 5 tbsp (60 g) butter, cubed
- 1/2 cup (70 g) granulated sugar
- 6 large egg yolks
- 1 tbsp lemon zest
- 1/3 cup (70 ml) lemon juice, freshly squeezed (about 4 lemons)
For the Whipped Cream
- 2 cups (500 ml) heavy cream
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
Method
- Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. Trace an 8 inch cake or pie pan onto the middle of the paper. Flip the sheet over so the pencil mark is underneath.
- Place six egg whites in a large bowl or stand mixer. Whip until egg starts to become foamy. Add sugar, 1 tablespoon at a time, until sugar is incorporated. Whip until stiff, shiny peaks form. Sprinkle in the cornstarch, lemon juice and zest. Gently fold in with a rubber spatula.
- Mound meringue onto the circle drawn on the parchment. Smooth the top and sides with an offset or rubber spatula, using the circle as a guide. Place the baking sheet into the oven and immediately LOWER OVEN TEMPERATURE to 300°F (150°C). Bake for about 1 hour. Meringue should look dry but the center will be soft when poked. It’s fine if cracks form. Turn off oven, leave door slightly open (prop open with a wooden spoon) and allow to cool completely in the oven.(* This step may be done the night before, leaving meringue in oven overnight.)
- Make the lemon curd. Place a large, heatproof bowl over a large pot with 2 inches of simmer water. Place all the ingredients for the lemon curd into the bowl. Whisk to combine. Continuing whisking until mixture thickens. Dip the back of a spoon into the curd and draw a line with your finger. If the line holds, the curd is ready.
- Transfer to a small bowl. Lay a sheet of plastic wrap directly on top to prevent a skin forming. Allow to cool. (*If making ahead of time, store in refrigerator. Microwave briefly or heat in a saucepan over low to warm slightly and stir well before using.)
- Right before assembling, whip cream. Add the heavy cream to a bowl or stand mixer, along with the sugar and vanilla. Whip until soft, billowy peaks form.
- To assemble, invert the meringue onto a serving plate. To do this, place your hand under the parchment paper, hold the plate on top of the meringue and gently flip. Peel the parchment off the meringue. It’s fine if pieces fall off or more cracks appear.
- Spread the lemon curd on top of the meringue. Mound on the whipped cream. Arrange the blueberries on top. Sprinkle the sliced almonds and scatter mint leaves and lemon zest over everything. Slice and serve.
Notes
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I really enjoyed the rewind at the beginning of the video! This is such a tasty recipe! Thank you for sharing.
Thanks for the feedback! I never know if what I’m doing is good or cheesy, lol.