Rosie Makes: Easter Lemon Pavlova

A special Easter dessert that’s a little bit different.

Easter lemon pavlova

By lunchtime on Easter Sunday you might never want to see another chocolate egg again, and this lemon pavlova is a nice alternative to a chocolatey dessert – filled with fresh and zesty spring flavours and exceptionally light to boot, just in case you have overindulged on the chocolate front. At first glance this Mary Berry recipe seems lengthy and maybe a wee bit complicated, but each part is actually quite easy and you can break it down into manageable stages – you could make all the filling and garnish ahead, and then you just have to make the pav and leave it to it really, checking now and then, and continue with the Easter festivities.

To make the meringue, you will need:

Easter lemon pavlova

3 free-range egg whites
175g caster sugar
1 tsp white wine vinegar
1 level tsp cornflour

Method:

1) Preheat the oven to 160C/ 325F/ Gas 3 and line a baking tray with parchment (if you want, you can draw a circle on it as a guide). Separate your eggs and set two yolks aside for the lemon curd.

Easter lemon pavlova

2) Put the egg whites into a bowl and whisk on the fastest speed with a hand-whisk or a free-standing mixer until stiff.

Easter lemon pavlova

Gradually, with the whisk still at maximum speed, carefully add generous teaspoons of sugar until the mixtures forms stiff peaks and is nice and shiny.

Easter lemon pavlova

It should look something like this.

Easter lemon pavlova

3) Blend the cornflour and white wine vinegar together in a bowl until smooth, then stir into the meringue mixture, being careful not to knock out all the nice air.

Easter lemon pavlova

This mixture helps achieve that lovely gooey meringue middle! The finished mix should be smooth but stiff.

Easter lemon pavlova

4) Spread half of the meringue mixture onto the paper, shaping it into a circle as you go.

Easter lemon pavlova

Easter lemon pavlova

Easter lemon pavlova

Fit a piping bag with a rose nozzle (I used a trusty disposable piping bag to save on cleaning!) and fill with the rest of the meringue mixture. Carefully pipe nests around the side of the circle, spacing them out as equally as you can!

Easter lemon pavlova

I’m no master piper but don’t worry if they’re not perfect – you want it to look homemade!

Easter lemon pavlova

Easter lemon pavlova

5) Slide the meringue into the middle shelf of the oven and turn the heat down to 150C/ 300F/ Gas 2 and bake for 1 1/2 – 2 hours (check after one hour), or until it comes off the paper easily. It will be a pale creamy pink colour rather than white. Once it’s cooked, turn off the oven and leave the pav in there to cool.

Easter lemon pavlova

Meanwhile, make the curd for the filling. I used my go-to lemon curd recipe, by Rachel Khoo. To make it, you will need:

Easter lemon pavlova

1 unwaxed lemon, finely grated zest and juice
pinch of salt
40g sugar
45g butter
2 free-range egg yolks

6) Put the lemon zest and juice, butter, sugar and salt into a small saucepan.

Easter lemon pavlova

Easter lemon pavlova

Heat until the sugar and butter have melted, then take off the heat.

Easter lemon pavlova

7) Whisk the egg yolks in a bowl, then add to the pan and whisk vigorously.

Easter lemon pavlova

Easter lemon pavlova

Return the pan to a low heat and whisk constantly as the curd starts to thicken. Important: don’t stop whisking, otherwise the eggs will curdle! If it does start to boil then take the curd off the heat.

Easter lemon pavlova

Once the curd thickens (it will release a bubble or two), remove from the heat. You can sieve it if you prefer your curd silky smooth but I don’t mind the bits.

Easter lemon pavlova

Place cling film in direct contact with the curd and store in the fridge until you need it. Yum!

Easter lemon pavlova

8) Still with me?! Next, make the candied lemon zest garnish. You will need:

Easter lemon pavlova

2 lemons, zest only
50g caster sugar, plus extra for coating the zest
50 ml water

Cut your lemon zest into long thin strips like so:

Easter lemon pavlova

Next, put the water and sugar into a small saucepan. Bring to the boil, stirring.

Easter lemon pavlova

Easter lemon pavlova

Add the zest and boil for 2-3 minutes, until syrupy.

Easter lemon pavlova

Easter lemon pavlova

This stage smells delicious! Drain the zest on some parchment paper and roll in the extra caster sugar.

Easter lemon pavlova

Easter lemon pavlova

Leave to dry in a warm place – you could always do this the night before, as the longer you leave it the better!

Easter lemon pavlova

9) Lastly, whisk the double cream in a large bowl until stiff.

Easter lemon pavlova

10) Now all you have to do is put the pavlova together! Fill the central cavity of the pav and each nest with the whipped cream (best you can!), and then swirl generously with lemon curd.

Easter lemon pavlova

Easter lemon pavlova

Place the candied lemon zest on the top to garnish, and if you want and have any Mini Eggs left, you could always pop them in the wee nests!

Easter lemon pavlova

So there you go – a different Easter treat. It’s well worth the effort and always goes down well! Mary uses double the ingredients but I think this makes a whopper of a pav, while this is perfect to serve eight for a Spring dessert.

Easter lemon pavlova

Easter lemon pavlova

Easter lemon pavlova

What are you baking for Easter? Hope you all enjoy the rest of the long weekend!

Easter lemon pavlova

Easter lemon pavlova

5 comments

  1. Reblogged this on Lucy Robertson and commented:
    Love rosies style!

  2. […] juice and drizzle over the top, and I showed you how to make candied zest in my lemon pavlova post here. To make the whole lemon cake, you will […]

  3. […] can’t beat a good pavlova in Summer. My go-to is usually my lemon pav, but for a recent family celebration I had a request for something chocolatey. Nigella […]

Leave a Reply

Your email address will not be published. Required fields are marked *