Lemon curd pavlova
Preparation Time 30 minutes
Cooking Time 55 minutes
Ingredients (serves 6)
3 eggs, separated
1 cup (220g) caster sugar
40g butter, chopped
2 tsp finely grated lemon rind
1/4 cup (60ml) lemon juice
1/4 cup (25g) flaked almonds, lightly toasted
1. Preheat oven to 150°C. Line a baking tray with nonstick baking paper
Use an electric beater to beat the egg whites until soft peaks form.
Gradually add 3/4 cup of the sugar and beat until the mixture is thick and
glossy and the sugar has dissolved.
2. Spoon onto the baking tray and spread out to a 15cm round. Bake for
15 minutes, then reduce the heat to 120°C and bake a further 45 minutes.
Turn off the oven and leave in the oven to cool completely.
3. Meanwhile, place the egg yolks, butter, lemon rind, lemon juice and
remaining sugar into a heatproof bowl over a pan of simmering water. Stir
constantly for about 10 minutes, until thickened. Transfer to a separate
bowl and cool completely.
4. Spread the lemon curd over the top of the pavlova, then scatter
almonds over the top.
Prettypinkbutterfly
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