Lemon curd pavlova

Recipe: Lemon curd pavlova


  • 3 eggs, separated
  • 1 cup (220g) caster sugar
  • 40g butter, chopped
  • 2 tsp finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (25g) flaked almonds, lightly toasted


  1. Preheat oven to 150°C. Line a baking tray with nonstick baking paper. Use an electric beater to beat the egg whites until soft peaks form. Gradually add 3/4 cup of the sugar and beat until the mixture is thick and glossy and the sugar has dissolved. Spoon onto the baking tray and spread out to a 15cm round.
  2. Bake for 15 minutes, then reduce the heat to 120°C and bake a further 45 minutes. Turn off the oven and leave in the oven to cool completely. Meanwhile, place the egg yolks, butter, lemon rind, lemon juice and remaining sugar into a heatproof bowl over a pan of simmering water. Stir constantly for about 10 minutes, until thickened.
  3. Transfer to a separate bowl and cool completely. Spread the lemon curd over the top of the pavlova, then scatter almonds over the top.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)