Easter Lemon Pavlova

A stunning pavlova topped with lemon curd cream, meringue nests, chocolate eggs, and candied lemon zest for a festive dessert.

Vegetarian Dessert Lemon Meringue Easter

Estimated Nutrition

Calories

1269.2

kcal / serving

7615.2 kcal total

Carbs

155.4g

per serving

932.1 g total

Fat

70.4g

per serving

422.4 g total

Protein

9.1g

per serving

54.8 g total

Cook Time

120

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

350

Caster Sugar

For the meringue

Cornflour

Level teaspoons

350

Caster Sugar

For the lemon curd filling

100

Caster Sugar

Plus extra for coating

CondimentsSauces

White Wine Vinegar

Dairy

piece

Egg White

Free-range

piece

Egg Yolk

Free-range

225

Butter

450

Double Cream

Fruits

piece

Lemon Juice

piece

Lemon Zest

In long thin strips

Other

piece

Chocolate Mini-Eggs

Method

Boil 100ml water with sugar and zest for 3 minutes, then coat in sugar and dry before topping pavlova.

Fill the pavlova and nests with the lemon cream and decorate with 30 chocolate mini-eggs.

Whisk double cream until thick and swirl it into the cooled lemon curd.

Whisk egg yolks, sugar, and lemon juice over a double boiler, then whisk in butter until thickened.

Bake at 150°C for 90 to 120 minutes, then leave in the turned-off oven until cold.

Spread half the meringue into a 25cm circle and pipe 10 small nests around the edge with the rest.

Mix vinegar and cornflour until smooth and fold into the meringue.

Whisk egg whites until stiff and gradually add sugar until the mixture is stiff and shiny.

Preheat the oven to 160°C and draw a 25cm circle on baking paper.