I’ve made a lot of pavlovas in my time. However, I often feel like I end up wasting all the egg yokes rather then using them up in something like a custard or a curd. The other day, I thought that I would whip up a lemon curd pavlova for Australia Day/my 30th Birthday celebration.
I knew that the recipe would make way more lemon curd then the pavlova would require {but then again, there has been nothing wrong with enjoying the sweet/tangy curd on vanilla ice-cream each night after}.
When I mentioned to a friend that I was whipping up my own birthday cake – she thought that I was crazy. But in all honesty; I enjoy cooking, all the components can be made prior to the day, and my birthday was actually on the 27th {not the 26th} so I wasn’t doing it ‘on my birthday’.
- 6 eggs {all the whites for the pavlova and all the yokes for the lemon curd}
- 3 cups of caster sugar
- 1 tbsp of cornflour
- 1 tbsp of white vinegar
- 125g butter, cut into cubes
- 4 lemons
- 1 can of coconut cream
- Refrigerate the coconut cream overnight so that it whips up {like whipped cream when you would like to serve the pavlova}.
- Whisk the egg yolks and 1 cup of sugar in a heavy bottomed saucepan. Set on low heat and add the butter slowly until the butter melts.
- Zest three of the lemons and add the zest to the egg yolk mixture. Juice the lemons to make 1 cup of lemon juice.
- Wait until the butter has melted to add the lemon juice. Stir using a whisk until it begins to thicken.Remove from the heat and allow to cool. When cool, placed in sterilised jars.
- Whisk the egg whites until they form stiff peaks. Slowly add the remaining sugar and whisk until the mixture is glossy and all the sugar has dissolved.
- Using a metal spoon mix the remaining lemon zest, corn flour and white vinegar through the meringue. Pour out onto a lined baking sheet and bake for 2hrs at 160 degrees then leave overnight in the oven to cool.
- To assemble, top the meringue with the lemon curd and the whipped coconut cream.
Do you enjoy lemon desserts? Have you ever made a curd before? I think this curd was so simple, that I might give it a go with some passionfruit next week. If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.
