Lemon Pavlova

A marshmallowy meringue base topped with tangy lemon curd, whipped cream, and toasted flaked almonds for a zesty dessert.

Vegetarian Dessert Gluten Free Lemon Pavlova

Estimated Nutrition

Calories

534

kcal / serving

4272 kcal total

Carbs

72.8g

per serving

582.1 g total

Fat

26.1g

per serving

208.4 g total

Protein

4.8g

per serving

38.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

375

Caster Sugar

2.5

tsp

Cornflour

CondimentsSauces

325

Lemon Curd

Jar; may require extra zest or juice to taste

Dairy

piece

Egg White

Free-range or from a carton

300

Double Cream

Fruits

piece

Lemon

Unwaxed; zest and juice used

NutsSeeds

Almond

Flaked and toasted

Method

Beat egg whites until satiny peaks form and gradually add sugar until stiff and shiny.

Preheat the oven to 180°C and line a tray with parchment paper.

Add cornflour, lemon zest from one lemon, and 2 teaspoons of lemon juice.

Fold gently and mound the mixture into a 23cm circle on the baking tray.

Reduce oven temperature to 150°C immediately and bake for 1 hour.

Cool the pavlova gradually and invert it onto a serving plate before topping.

Whip the double cream until thick and set aside.

Loosen the lemon curd in a bowl and adjust sharpness with extra lemon if needed.

Spread lemon curd over the meringue, top with whipped cream, remaining zest, and toasted almonds.