I wanted to share this gorgeous lemon curd pavlova recipe as promised, that crowned last friday’s dinner party. This is my second time making a pavlova and it was the easiest thing ever. I altered the recipe a little bit from last time and I like that I only need to use 4 egg whites. I also added a pinch of salt and more corn starch as some recipes suggest. I’m really happy with the result, its beautiful and glossy just like a fluffy cloud. I also made lemon curd that is a bullet proof recipe I have been using for years, it’s easy as the eggs do not turn into scramble with this method. I also always add an extra yoke to the curd, as I think it gives more texture flavour and colour. I make the lemon curd in advance and let it solidify overnight in the fridge that is ready to be drizzled all over the pavlova. It also takes the away from the stress of getting everything prepared on the day, which is always a bonus in my opinion!

Pavlova base

• 4 egg whites (room temperature)
• 1 cup sugar
• pinch of salt
• 2 teaspoons corn starch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

Pre heat oven 125c (circulation air mode)

Whisk the egg whites and salt together with an electric whisk until small peaks form. Gradually add in the sugar until the mixture turns a white glossy colour and becomes stiff. Mix together the cornstarch, vinegar and vanilla extract and gently fold it into the merengue. Scoop the merengue into a circular shape onto a baking tray with baking paper on it. (I made a circle of 20cm and made the merengue quite thick) Place into the oven for 1 hour and 30 minutes. Once ready, turn the oven off and leave it to rest in the oven for a remaining 30 minutes. Leave to cool.

Lemon curd

• 2 eggs room temperature
• 1 egg yolk (optional)
• 100 dl sugar
• Juice of 1 lemon
• zest of 1 lemon
• 50g-70g butter, roughly cubed (room temperature)

In a sauce pan, add in all the ingredients and gentle stir over love heat for about 10-15 minutes with a whisk. The sauce will begin to thicken slowly and once thickened, pour into a jar to cool. This can be done the night before so the flavours really intensify and the mixture becomes more stiff.

Ready to Make the Pavlova:

Drizzle the lemon curd over the pavlova base, garnish with blueberries (any berry of choice) and mint leaves. I also used little oregano flowers as they were so beautifully in bloom. As the lemon curd is thick and creamy it pressed down the airy pavlova base, but I did not mind the rustic look.