Lemon curd and Strawberry Pavlova


So I made some lemony deliciousness the other day, that deliciousness being lemon curd. I made the lemon curd to fill some sweet little cupcakes, (recipe for lemon curd cupcakes coming soon).

So having made lemon curd I had quite a few left over egg whites,  and the first thing that came to mind was Pavlova. I love Pavlova it’s one of my favourite desserts, sweet but at the same time light. Its topped with yummy fresh fruit so it almost makes it healthy WELL ALMOST :-).


I also had left over lemon curd, so a lemon curd and strawberry pavlova it was to be, plus I added some mascarpone cream, whats a pavlova without cream right!!!!!!



  • 2 whole eggs plus 8 egg yolks, lightly beaten
  • 1 cup (7 ounces) granulated sugar
  • 2/3 cup freshly squeezed lemon juice (from about 6 lemons)
  • 2 tablespoons unsalted butter, cut into small pieces, at room temperature


  1. Add the eggs, sugar, and lemon juice to a heavy-bottomed saucepan, whisk together to combine.
  2. Cook over medium-low heat, whisking constantly, until it has jelled up slightly and coats the back of a spoon.
  3. Take the pot off of the heat and add the butter cubes one at a time, whisking until they have melted completely.
  4. Strain through a fine-mesh strainer into whatever container you plan to store it in, and cover with plastic wrap, pressing it directly onto the surface of the curd so that it doesn’t form a skin. Chill for at least 2 hours before serving.

Makes about 2 cups.

PAVLOVA RECIPE: (Recipe from Donna Hay)

  • 150ml eggwhite (approximately 4 eggs)
  • 1 cup (220g) caster (superfine) sugar
  • 2 tablespoons cornflour (cornstarch), sifted
  • 2 teaspoons white vinegar


  1. Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
  2. Add the cornflour and vinegar and whisk until just combined.
  3. Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.


  • 300ml pure cream
  • 250ml mascarpone cream
  • 2 tsp vanilla extract


  1. combine all ingredients into a bowl , using whisk attachment whisk cream until soft peaks form.

To put Pavlova  together spread mascarpone cream on top, then spread on a layer of lemon curd, then dress with chopped strawberries.


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One thought on “Lemon curd and Strawberry Pavlova

  1. […] a half batch of this lemon curd recipe, or you could make the whole batch like I did and make this Lemon Curd and Strawberry Pavlova , with the left over lemon  curd, trust me its worth it […]

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