Lemon custard pavlova
Indulge in a delightful Lemon Custard Pavlova, featuring a crispy meringue base, luscious lemon custard, and topped with smooth whipped cream. This elegant dessert perfectly balances tangy and sweet flavors, creating a heavenly treat for any occasion.
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.
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.
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.
Nutrition per serving
8 ServingsCalories 290kcal
Protein 3.94g
Carbohydrates 40g
Fiber 0.02g
Sugar 40g
Fat 13g
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