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with lemon curd
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with lemon curd

180 min4 serv.19 февр. 2026 г.

Description

The recipe won't take much time. If you haven't yet tried the delicious dessert—Pavlova meringue with lemon curd, dedicated to the great Russian ballerina Anna Pavlova—now is the perfect time to do so. It's simple to prepare, but certain nuances are important. Serve chilled.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the ingredients.

  2. 2

    Step 2

    Step 2

    Separate the egg whites from the yolks. Pour the egg whites into a mixing bowl.

  3. 3

    Step 3

    Step 3

    Add 2 tsp of powdered sugar from the total amount to the egg whites.

  4. 4

    Step 4

    Step 4

    Beat the egg whites into a soft, fluffy foam, starting at a low speed and then gradually increasing.

  5. 5

    Step 5

    Step 5

    Gradually add the remaining powdered sugar, continuing to beat, until stiff peaks form.

  6. 6

    Step 6

    Step 6

    Add 4 tsp of cornstarch to the beaten egg white, gently folding it in with a silicone spatula.

  7. 7

    Step 7

    Step 7

    Transfer the beaten egg whites to a piping bag, pipe onto a baking sheet in the shape of "nests." Use a teaspoon to make small indentations in the center. Preheat the oven to 90°C (194°F), turn on top and bottom heating with convection, and bake for 2 hours. Do not remove the meringues from the oven immediately after baking; slightly open the oven door and let them cool inside to prevent the meringues from collapsing.

  8. 8

    Step 8

    Step 8

    While the meringue is baking, prepare the lemon curd. Grate the lemon zest (2 tsp) and squeeze the lemon juice—115 grams.

  9. 9

    Step 9

    Step 9

    Pour lemon juice into a saucepan, add lemon zest and sugar, mix.

  10. 10

    Step 10

    Step 10

    Add 4 egg yolks to the saucepan, stir, and place over low heat.

  11. 11

    Step 11

    Step 11

    Heat, stirring constantly, until thickened. If a thicker consistency is desired, you can add starch, about 2 tsp, but it's optional. Remove from heat, strain to remove lumps.

  12. 12

    Step 12

    Step 12

    Add 2 tablespoons of softened butter to the lemon cream and mix well.

  13. 13

    Step 13

    Step 13

    Lemon curd prepared this way can be stored in the refrigerator for up to 1 week.

  14. 14

    Step 14

    Step 14

    Fill the prepared and cooled meringues with lemon curd.

  15. 15

    Step 15

    Step 15

    If desired, you can add fresh berries, mint leaves.

  16. 16

    Step 16

    Step 16

    The dessert turned out very delicious, light, refreshing, and extremely beautiful!