Lemon Curd Pavlova Recipe

1 hr 15 mins.

Lemon curd pavlova recipe. In a medium saucepan whisk together the egg yolks sugar lemon zest and lemon juice or passion fruit pulp. Stir in the lemon and lime juice. 5 hrs 35 mins.

This lemon curd pavlova is both sharp and sweet and can be made ahead. Spread the cream over the lemon curd. Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little.

Put the mixture through a sieve into a heatproof bowl. Set aside to cool. Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little.

Put the bowl over a pan of gently simmering water and cook the curd until smooth and. Sprinkle generously with the toasted flaked almonds. 1 4 cup finely grated loosely packed lemon zest from about 5 to 6 medium lemons 1 3 cup freshly squeezed lemon juice from about 3 to 4 lemons 1 8 teaspoon fine salt.

Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. For the lemon curd. It would make a delicious summer sharing pud and is a show.

It s crunchy and crisp on the outside and soft marshmallow like inside so light and delicate perfect to impress your guests. Taste the lemon curd if it s shop bought and add some lemon zest and a spritz of juice if it s too. Our lemon curd pavlova is decorated with mini chocolate eggs and edible flowers but you could scrap the mini eggs if you re making this for another occasion.