Ingredients
Meringue:
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8 egg whites, at room temperature
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¼ teaspoon cream of tartar
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Pinch of kosher salt
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1 ¾ cup sugar
Lemon Curd:
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2 extra-large lemons
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1 cup sugar
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1 tablespoon cornstarch
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6 tablespoon water
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6 egg yolks
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½ cup butter, cut up
Whipped Cream:
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2 cup heavy cream
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¼ cup powdered sugar
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1 pint strawberries, sliced
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1 pint raspberries
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1 pint red currants, optional
Directions
Meringue
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Preheat the oven to 275°F. Line two baking sheets with parchment paper.
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Make the meringue: Add the egg whites, cream of tartar and salt to the bowl of a stand mixer fitted with the whisk attachment and beat on medium speed until soft peaks form. Add the sugar, 1 tablespoon at a time, on high speed, until stiff, glossy peaks form.
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Divide the meringue mixture evenly between the two baking sheets and spread into two 9-inch circles.
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Bake for 2 hours, then shut off the oven and let cool completely, about 1 hour.
Lemon Curd:
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Remove 1 tbsp. zest and squeeze 6 Tbsp. juice from lemons. In a 2-qt. saucepan, stir together sugar and cornstarch. Stir in zest, juice, and the water. Cook and stir over medium heat until thickened and bubbly.
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Gradually stir half of the hot mixture into yolks; return to mixture in saucepan. Bring to a gentle boil over medium heat, stirring constantly. Cook and stir 2 minutes. Remove from heat. Stir in butter. Transfer to a bowl; cover surface with plastic wrap. Chill 1 hour or until ready to serve.
Whipped Cream:
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Make the whipped cream: Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment and beat on medium high speed until soft peaks form. Add the powdered sugar and beat until stiff peaks form.
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Assemble the pavlova: Place one of the meringue rounds on a serving plate. Top with some of the lemon curd and some of the whipped cream. Place the second meringue round on top and repeat more of the curd and whipped cream. Serve with remaining curd, whipped cream, and berries.
Nutrition Facts (per serving)
| 697 | Calories |
| 37g | Fat |
| 88g | Carbs |
| 9g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 697 | |
| % Daily Value * | |
| Total Fat 37g | 47% |
| Saturated Fat 22g | 110% |
| Cholesterol 237mg | 79% |
| Sodium 180mg | 8% |
| Total Carbohydrate 88g | 32% |
| Total Sugars 80g | |
| Protein 9g | 18% |
| Vitamin C 46.5mg | 52% |
| Calcium 87mg | 7% |
| Iron 1.1mg | 6% |
| Potassium 337mg | 7% |
| Fatty acids, total trans 1g | |
| Folate, total 42.5mcg | |
| Vitamin B-12 0.4mcg | |
| Vitamin B-6 0.1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
