www.odlums.ie /recipes/pavlova-lemon-curd/

What you need:

For the Pavlova:
  • 3 large Egg Whites
  • 1 tablespoon Odlums Cornflour
  • 1 teaspoon Chef White Vinegar
  • 1 teaspoon Goodall's Vanilla Essence
  • 4 tablespoons Boiling Water
  • 350g/12oz Granulated Sugar
For the lemon Curd:
  • 3 Egg Yolks (beaten)
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 Lemons (juice & rind)
  • 50g/2oz Butter
To Decorate
  • 300ml/½pt Cream
  • Fresh fruit

How to:

  1. Put all t he ingredients into a bowl and beat until thick. Shape meringue into a ring on baking parchment. Bake in preheated oven at 120°C/250°F/Gas ½ for 1 hour. Reduce heat to 110°C/225°F/Gas ¼ for a further 30 minutes.
  2. Allow to cool. Place on serving dish and fill with whipped cream and fresh fruit of your choice.
  3. To make the lemon curd, over a low heat melt the butter, add sugar, juice and rind. Then stir in the well-beaten egg yolks.
  4. Stir over a gentle heat until mixture coats the back of a spoon then remove from heat, and pour into a bowl. It will thicken as it cools.

Top Tip: If you have any left over Lemon Curd store in airtight container or jar in the fridge and it will keep for up to three weeks!

quick pavlova

Pavlova with Lemon Curd

Category

All Recipes

Cook Time

3h

What you need:

For the Pavlova:
  • 3 large Egg Whites
  • 1 tablespoon Odlums Cornflour
  • 1 teaspoon Chef White Vinegar
  • 1 teaspoon Goodall's Vanilla Essence
  • 4 tablespoons Boiling Water
  • 350g/12oz Granulated Sugar
For the lemon Curd:
  • 3 Egg Yolks (beaten)
  • 125g/4oz Shamrock Golden Caster Sugar
  • 2 Lemons (juice & rind)
  • 50g/2oz Butter
To Decorate
  • 300ml/½pt Cream
  • Fresh fruit

How to:

  1. Put all t he ingredients into a bowl and beat until thick. Shape meringue into a ring on baking parchment. Bake in preheated oven at 120°C/250°F/Gas ½ for 1 hour. Reduce heat to 110°C/225°F/Gas ¼ for a further 30 minutes.
  2. Allow to cool. Place on serving dish and fill with whipped cream and fresh fruit of your choice.
  3. To make the lemon curd, over a low heat melt the butter, add sugar, juice and rind. Then stir in the well-beaten egg yolks.
  4. Stir over a gentle heat until mixture coats the back of a spoon then remove from heat, and pour into a bowl. It will thicken as it cools.

Top Tip: If you have any left over Lemon Curd store in airtight container or jar in the fridge and it will keep for up to three weeks!

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