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Lemon custard pavlova
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Combining the best of pavlova and lemon tart for a light and rich summer dessert.
Ingredients:
  • Light olive oil spray
  • 4 eggs, separated
  • 315g (1 1/2 cups) caster sugar
  • 5.30 gm fresh lemon juice
  • 60ml (1/4 cup) fresh lemon juice, extra
  • 250ml (1 cup) thickened cream
  • Fresh mixed berries, to serve
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 120°C, then lightly grease a 24cm pie dish with oil and line it with non-stick baking paper.
  • With an electric beater, whip egg whites in a clean, dry bowl until stiff peaks form. Gradually add 215g (1 cup) of sugar, beating continuously until the mixture is thick and glossy. Stir in the lemon juice. Spread the mixture into a dish, building it up 4cm along the sides to create a shell. Bake for 1 hour and 20 minutes until crispy. Turn off the oven and let it cool completely with the door slightly open.
  • In a saucepan over low heat, whisk together egg yolks, the remaining sugar, and extra lemon juice until the mixture thickens. Transfer to a bowl, cool slightly, cover with plastic wrap, and refrigerate for 1 hour.
  • Whip cream with an electric beater until firm peaks form. Beat lemon mixture until smooth using a clean beater. Gently fold lemon mixture into whipped cream. Spoon mixture into meringue shell. Chill in the fridge for 2 hours. Top with berries and dust with icing sugar before serving.

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