Lemon custard pavlova
Lemon Custard Pavlova features a crispy meringue shell filled with smooth lemon custard and topped with whipped cream. This elegant dessert combines sweet and tangy flavors, making it ideal for celebrations or a refreshing treat.
Cook time 80 min
Prep time 20 min
Ingredients:
1 short spray cooking spray oil4 eggs
1.50 cups sugar
1/4 cup lemon juice
1 cup heavy whipping cream
Lemon Custard Pavlova is a delightful dessert that beautifully combines the crispiness of a meringue shell with the smooth, tangy flavor of lemon custard. This refreshing treat is perfect for special occasions or just as a sweet pick-me-up. With a few simple ingredients and some careful preparation, you can create a sophisticated and impressive dessert that will wow your guests.
Instructions:
- Preheat your oven to 250°F (120°C).
- Lightly grease a baking sheet with the cooking spray oil. You can also line it with parchment paper for easier removal.
- Carefully separate the egg whites from the yolks. You will need the egg whites for the meringue and the yolks for the lemon custard.
- In a large, clean mixing bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form.
- Gradually add in 1 cup of the sugar (200g), one tablespoon at a time, while continuing to beat the mixture. Increase the speed to high and beat until the meringue is glossy and forms stiff peaks.
4. Shape the Pavlova:
- Spoon the meringue onto the prepared baking sheet in a circular shape, creating a slight indentation in the center to hold the custard later.
- Bake in the preheated oven for about 1.5 to 2 hours, or until the meringue is dry and crisp on the outside but still slightly soft on the inside.
- Turn off the oven and allow the meringue to cool completely inside with the door slightly ajar.
- In a medium saucepan, whisk together the egg yolks, remaining 0.5 cups of sugar (100g), and lemon juice.
- Cook over medium-low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (around 5-7 minutes). Do not let it boil, or the yolks may curdle.
- Remove from heat and let the custard cool slightly. You can strain it through a fine sieve if you prefer a smoother texture.
- In a separate bowl, whip the heavy whipping cream until it forms stiff peaks. Be careful not to overwhip, as it can turn to butter.
- Once the meringue is completely cool, transfer it to a serving plate.
- Spoon the cooled lemon custard into the center of the pavlova.
- Top the custard with the whipped cream, spreading it gently over the custard.
- Garnish with some lemon zest or fresh berries if desired.
- Serve the lemon custard pavlova immediately for the best texture and flavor.
With its contrasting textures and bright lemon flavor, Lemon Custard Pavlova is a truly special dessert that will leave a lasting impression. By following the steps meticulously and paying attention to details, you'll achieve a pavlova with a perfectly crisp exterior and a luscious, creamy interior. Serve it chilled for an elegant and satisfying end to your meal.
Lemon custard pavlova FAQ:
Bake the meringue in a preheated oven at 250°F (120°C) for about 1.5 to 2 hours. The meringue should be dry and crisp on the outside but still slightly soft inside.
The meringue is done when it is dry to the touch and has a crisp exterior. It should easily lift off the baking sheet without sticking, and the interior will remain slightly soft.
Yes, you can substitute lemon juice with lime juice or any other citrus juice like orange for a different flavor, but this will change the taste of the custard.
Store leftover pavlova in an airtight container in the refrigerator for up to 1 day. However, the meringue texture may soften due to moisture over time.
A standard baking sheet (around 18x13 inches) works well for shaping the pavlova. Ensure it's large enough to accommodate the circular shape of the meringue.
Tips:
- Ensure your mixing bowl and utensils are clean and free from any grease or oil, as this can prevent the egg whites from whipping properly.
- Use room temperature eggs for better volume when whipping.
- Whip the egg whites slowly at first, and then increase the speed once they begin to foam to ensure a stable meringue.
- When adding sugar to the egg whites, do so gradually to avoid deflating the meringue.
- Once baked, let the pavlova cool completely in the oven with the door slightly ajar to prevent it from cracking.
- For the lemon custard, continuously whisk while cooking to avoid any lumps forming and to achieve a smooth texture.
- Chill the lemon custard thoroughly before spreading it over the pavlova to maintain the crispness of the meringue.
Nutrition per serving
8 ServingsCalories 290kcal
Protein 3.94g
Carbohydrates 40g
Fiber 0.02g
Sugar 40g
Fat 13g
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