Lemon Strawberry Pavlova

Elegant and flavorful confection that pairs perfectly with an Easter lunch, baby shower, wedding shower, and other special occasions. A very unique and stunning dessert.

  • Easy
  • 90 mins
  • 8 servings
Ingredients

For the Lemon Curd Filling

  • 1 1/4 cups sugar
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup water
  • 1 tablespoon Rodelle Lemon Extract
  • 2 teaspoons grated lemon zest
  • 1 egg
  • 4 egg yolks (reserve whites for the meringue)
  • 3 tablespoons butter

For the Pavlova (meringue):

  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 cup of cane sugar
  • 4 large egg whites
  • 2 tsp corn starch
  • 1 tsp white vinegar

For the Strawberry topping:

  • 2 cups strawberries – halved – leave some whole for the garnish
  • 1 tsp lemon juice
  • 2 tbsp water
  • 1 tbsp sugar
  • 1 tsp Rodelle Vanilla Extract

For the Vanilla Bean whipped cream

  • 1-pint heavy whipping cream
  • 6 tbsp Powdered Sugar
  • 2 Rodelle Vanilla Beans, split and scraped
  • Optional: 1 teaspoon lemon zest
Uses
Directions

For the Lemon Curd Filling

  1. Crack whole egg and yolks into a medium-small size mixing bowl. Set aside.
  2. In a saucepan, combine sugar, flour, cornstarch, and salt. Add water, lemon extract, and lemon zest. Mix.
  3. Cook over medium-low heat, stirring constantly, until mixture boils.
  4. Beat 1/2 cup of the mixture into the bowl with the whole egg and yolks; return to saucepan.
  5. Simmer 3 minutes, then stir in butter until melted.
  6. Pour or spoon into tart let shells; cool one hour.

For the Pavlova (meringue):

  1. Preheat oven to 350°F
  2. Add scraped Rodelle Vanilla Bean seeds into the sugar.
  3. Whip egg whites to soft peaks, then add sugar a little at a time, until stiff peaks form (takes 15 or more minutes to develop really stiff peaks).
  4. Fold in corn starch and vinegar until well blended. Whip for 5 more minutes.
  5. Use a cake pan to trace an 8” circle on parchment paper. Fill the circle with meringue.
  6. After meringue is placed on paper, you will form a well in the middle, while building up the sides to create a bowl-like shape out of the meringue. The well is created to hold the filling.
  7. Reduce heat to 220°F.
  8. Put parchment paper with “meringue bowl” onto a cookie sheet. Bake for about 1 hour and 15 minutes.
  9. Turn off oven, and let meringue cool inside.

For the strawberry topping

  1. Combine halved strawberries in a small bowl with lemon, sugar and water – stir and let rest while making the rest of the dessert.

For the whipped cream

  1. Place mixing bowl and wire whisk attachment in the freezer to chill for 30 minutes (this is KEY).
  2. Remove chilled bowl and whisk and set up mixer.
  3. Pour in heavy whipping cream, vanilla bean seeds, and powdered sugar.
  4. Whip on low for 1 minute, and then turn mixer speed up to high.
  5. Mix until whip cream is stiff about 2 minutes.

Assembly directions:

  1. Remove cooked pavlova to a serving plate.
  2. Scoop lemon curd filling into the pavlova bowl and top with whipped cream in a mound – retain any leftovers for another purpose.
  3. Strain strawberries of excess liquid.
  4. Arrange strawberry halves on the whipped cream and accent with the whole, fresh strawberries. Garnish with optional lemon zest.