A snow-white Pavlova meringue cake with fragrant lemon curd and fresh kiwi. A properly cooked Pavlova cake has a crisp, remaining soft inside.

    What is Lemon Curd?
      The fruit curd is a traditional English cream, like custard cream, where the fruit juice is used instead of milk (most often the lemon juice).This dessert originally is appeared in England, where the lemons were brought from Indian colonies. The lemon zest and lemon juice are mixed with yolks, sugar, and butter, and boiled in a water bath until thickened. In the same way, you can cook the tangerine, orange, or lime curd.

    Pavlova meringue cake can be prepared with various creams and any fruit that has a sour taste – for example, with cherries and dark chocolate, currants, strawberries & white chocolate cream, or with wild berries.


    PAVLOVA WITH LEMON CURD AND KIWI

    Ingredients (6-8 servings)

    FOR MERINGUE

    • 4 Egg Whites
    • 200 g Sugar (or powdered sugar)
    • 30 g Starch
    • 1 tsp Apple cider vinegar

    FOR LEMON CURD AND FILLING

    • 4 Yolks
    • 1 Lemon (large)
    • 60 g Sugar
    • 25 g Butter
    • 2 Kiwi medium ripeness
    • 1 tbsp. of Marsala wine (optional)
    • A piece of White Chocolate (optional)

    INSTRUCTIONS

    How to cook a Pavlova meringue:

    Draw a circle with a diameter of 22-25 cm on a sheet of baking paper. Turn the paper with the pattern face down and glue it to the baking sheet with some butter.

    Take four eggs room temperature, separate the yolks from the whites, using a glass or ceramic bowls.
    * For cooking the meringue, the eggs should NOT be extra-fresh, preferably 1-2 weeks old, but not more. Too fresh or too stale egg whites are difficult to whip.
    *Separate the yolks and whites very carefully; even a one drop of yolk will block the egg whites whipping.

    Start whipping the egg whites at medium speed; add the sugar in 3 portions, continuing to beat. Whisk the egg whites in a shiny lush mass until stable peaks; add a teaspoon of apple cider vinegar.

    Add the starch through a strainer; beat the egg whites until firm peaks.

    Put the whipped whites on the baking paper, following the line; make a small hole in the center. Form irregular edges on the meringue with a fork – press the fork to the meringue and pull it slightly to the side or up.

    Bake the meringue for 90 minutes at 120C (time is given for an electric ventilated oven). Leave the cake to cool for 10 minutes in the oven with the door ajar; then leave the meringue to cool in the oven for the night.
    * There may be small fractures on the surface of the meringue – it is normal.

    How to prepare the lemon curd:

    Grate the zest of the lemon. Squeeze the lemon juice; mix the collected lemon juice (60-80ml) with zest.
    * To squeeze more juice out of a lemon, press the lemon down with your palm and roll it on the table.

      Why does the lemon curd have a metallic aftertaste?
        A metallic aftertaste can appear using ANY metal utensils, even stainless steel utensils. Use only a glass or ceramic bowls, and a wooden or silicone spatula.

      Stir the egg yolks with sugar in a bowl; put the bowl on a water bath.
      *The boiling water should not touch the bottom of the bowl.

      Cook the lemon cream until sugar dissolves, stirring with a silicone spatula, add lemon juice with zest, and butter. Cook the lemon curd for about 10-15 minutes, stirring continuously until the cream thickens. The lemon curd is ready when the spatula leaves the track at the bowl bottom. Add to the cream one tablespoon of Marsala wine (optional).
      * The Marsala can be replaced with Portwein or other sweet white wine.

      Cover the surface of the finished lemon curd with cling film. Completely cool the lemon curd in the refrigerator, better to leave it overnight. Stir the lemon curd before use.

      Put the meringue on a serving plate.
      Peel the kiwi, cut into large slices.

      Put the lemon curd on the cake using a pastry bag or spoon. Put the kiwi slices on top of the lemon curd; garnish the cake with grated white chocolate (optional).

        How to store Pavlova cake?
          Meringue Pavlova is a very fragile cake and does not tolerate the storage: you must decorate it with cream and fruits immediately before serving.
        Meringue Cake with Lemon Cream
        Pavlova Meringue with Lemon Curd and Kiwi
          A snow-white Pavlova meringue cake with fragrant lemon curd and fresh kiwi. Lemon curd is a custard-like lemon cream, where the lemon juice is used instead of milk.

          Pavlova Meringue with Lemon Curd and Kiwi

          Servings: 8

        Ingredients

          FOR MERINGUE
        • 4 Egg Whites
        • 200 g Sugar (or powdered sugar)
        • 30 g Starch
        • 1 tsp Apple cider vinegar
        • FOR LEMON CURD AND FILLING
        • 4 Yolks
        • 1 Lemon (large)
        • 60 g Sugar
        • 25 g Butter
        • 2 Kiwi medium ripeness
        • 1 tbsp. of Marsala wine (optional)
        • A piece of White Chocolate (optional)

        Instructions

        1. How to cook a Pavlova meringue: Draw a circle with a diameter of 22-25 cm on a sheet of baking paper. Turn the paper with the pattern face down and glue it to the baking sheet with some butter. Separate the yolks from the whites, using a glass or ceramic bowls. Start whipping the egg whites; add the sugar in 3 portions. Whisk the egg whites until stable peaks; add a teaspoon of apple cider vinegar. Add the starch through a strainer; beat the egg whites until firm peaks. Put the whipped whites on the baking paper, following the line; make a small hole in the center. Form irregular edges on the meringue with a fork. Bake the meringue for 90 minutes at 120C (time is given for an electric ventilated oven).
        2. How to prepare the lemon curd: Grate the zest of the lemon. Squeeze the lemon juice; mix the collected lemon juice (60-80ml) with zest. Stir the egg yolks with sugar in a bowl; put the bowl on a water bath. Cook the lemon cream until sugar dissolves, stirring with a silicone spatula, add lemon juice with zest, and butter. Cook the lemon curd for about 10-15 minutes, stirring continuously until the cream thickens. The lemon curd is ready when the spatula leaves the track at the bowl bottom. Add to the cream one tablespoon of Marsala wine (optional). Cover the surface of the lemon curd with cling film. Completely cool the lemon curd in the refrigerator. Stir the lemon curd before use.
        3. Put the meringue on a serving plate. Peel the kiwi, cut into large slices. Put the lemon curd on the cake. Put the kiwi slices on top of the lemon curd; garnish the cake with grated white chocolate.
          Pavlova with lemon curd, lemon curd, meringue with lemon curd
            Pavlova with lemon curd