1 x large
2 x large
lemon zest, grated
Find more recipes at goboldwithbutter.com
4 x large
egg whites (room temperature - see tips)
cream of tartar
superfine sugar (see note)
heavy whipping cream
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
Whisk whole egg, 2 egg whites, granulated sugar, lemon zest & lemon juice in a medium nonreactive saucepan (see Tips). Add butter & cook over low heat, whisking constantly, until the mixture is thick enough that drawing your finger across a coated spoon leaves a mark, 5 - 12 minutes. Do not let the sauce come to a simmer. Pour the hot curd through a fine meshed sieve into a small bowl, pressing on the solids. Let cool slightly & refrigerate until chilled, about 4 hours.
Preheat oven to 250 degrees F. Line a large baking sheet with parchment paper. Draw a 9" circle with a pencil in the center of the paper to use as a guide for your pavlova, then turn the paper over so it’s pencil side down.
3Beat 4 egg whites, cream of tartar & salt in a large bowl with an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high & gradually beat in superfine sugar. Continue beating until stiff & glossy. (See Tips)
4Use the back of a spoon or a rubber spatula to spread the meringue into a 9" circle (using the guide) on the parchment. Smooth & level the center & make the edges slightly higher so there is a shallow depression in the middle. (It does not have to be completely smooth). Bake the meringue for 1 hour.
5Reduce the oven temperature to 200 degrees F. & continue baking for 1 hour more. The meringue should feel firm when gently touched.
6Turn off the oven, leave the door ajar & let the meringue sit in the oven until cool, about 1 hour. (As it cools, the exterior will crack in spots).
Just before serving, whip cream in a small bowl with an electric mixer until starting to thicken. Add confectioners’ sugar & continue whipping until soft peaks form.
Use a large spatula or chef’s knife to carefully separate the meringue from the parchment & slide it onto a large flat serving platter. Fill the center depression with the lemon curd & pile the whipped cream in the center of the curd. Cut into wedges with a sharp knife. Serve immediately.
9TIP & NOTE:
TIPS: To bring an egg to room temperature, submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes. A nonreactive bowl, pan or baking dish stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum & cast-iron, can impart off colors &/or flavors. When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turned upside down. The whites are considered “stiff” peaks when they remain stiff & upright.
NOTE: Superfine sugar is sugar that dissolves instantly. It is available in the baking section of most supermarkets, but if you can’t find it, process regular granulated sugar in a food processor or blender until ground very fine.
About this Recipe
Manda Hall redladysunshine - May 8, 2012
Haven't done a pavlova in years... gonna do this!! Thanks for sharing!
Kimmi Knippel (Sweet_Memories) KimmiK - May 8, 2012
Vanessa "Nikita" Milare Kitkat777 - May 16, 2012
Laura Darragh Laulee - Jul 8, 2012
OMG Kimmi this sounds so good. Going to make next week for company..Haven't made one in years..thank you for sharing
Kimmi Knippel (Sweet_Memories) KimmiK - Jul 9, 2012
Great....let me know.