Lemon Curd Pavlova Recipe Mary Berry

Line a large baking tray with baking paper.

Lemon curd pavlova recipe mary berry. Combine 6 egg yolks 2 3 cup of the sugar zest 1 2 cup of the juice and 1 4 teaspoon of the salt in a medium saucepan and whisk until evenly combined. Meanwhile make the lemon curd. Add the lemon zest and juice and whisk until smooth.

Lay a piece of baking paper on a baking tray and draw a 25cm 10in circle on it. Preheat the oven to 160c 325f gas 3. Spoon the lemon curd and cream mixture into the middle of the pavlova and spread over the base of the meringue nest.

Beat the egg whites using an electric mixer until satiny peaks form then beat in the sugar a spoonful at a time. If you re looking for something different for an easter dessert this stunning pavlova from mary berry should do the trick. Dissolve the vanilla essence lemon essence and vinegar in the hot water.

Preheat the oven for 135c 115c fan gas 1. Lemon curd pavolva topped with mini mounds of meringue and chocolate eggs. Stir in the egg yolks.

For the lemon curd. Using an electric mixer whisk the. Spoon a lemon filling into each of the mini nests.

Cook over medium low heat stirring constantly until thick enough to coat the back of a spoon about 8 minutes. Preheat the oven to 160c 325f gas 3. To make the lemon curd put the butter into a heatproof bowl add the sugar and whisk by hand until combined.