Creamy Lemon Pavlova

This is a dreamy dessert, perfect for all your spring and summer dining events. I start with making the base, and while that is cooking, I prepare the lemon filling. When both are cooled, then it’s time to whip the cream and assemble. You won’t be disappointed with this light and creamy delight.

Creamy Lemon Pavlova

Pavlova Base

4 egg whites (room temperature)

3/4 cup sugar

2 teaspoons cornstarch

1 teaspoon white vinegar

Cover a cookie sheet with parchment paper. Draw a 9 or 10” circle on the parchment paper. Preheat the oven to 275 degrees. Using an electric mixer beat the egg whites until the soft peak stage. In a small bowl combine the sugar and the cornstarch and stir. Add by tablespoon to the egg whites, continuing to beat with the electric mixture, until all the sugar is added and the egg whites form stiff peaks. Add in the 1 teaspoon of vinegar and beat for 20 seconds longer. Using a spatula mound the egg white mixture on to the parchment paper, using your drawn circle as your guide line. Have the meringue a little higher on the outside and a bit lower on the inside, to create a form that will hold the whipped cream. Bake for 70 -75 minutes. Allow to cool. Beat the whipping cream, vanilla and sugar until peaks are formed.

Lemon Filling

2/3 cup fresh lemon juice (about 2 large lemons)

1 tablespoon fresh finely grated lemon rind

3 tablespoons cornstarch

1 cup sugar

4 eggs separated

1 1/2 cups boiling water

1 tablespoon butter

Cut the lemon in half and use a reamer to squeeze out the juice. In a heavy bottomed pot combine the lemon juice, the grated lemon, the cornstarch, the sugar and the four egg yolks. Stir with a whisk until the cornstarch is dissolved. Add the water and stir with a whisk over medium low heat until thickened. Stir in the butter. Cool completely. Remove 1/2 cup if this filling and set aside.

Whipped Topping

1 1/2 cups whipping cream

3 tablespoons sugar (or to taste)

1/2 teaspoon vanilla

Beat the whipped cream until soft peaks and add the sugar and vanilla and beat until the constancy of whipped cream. Do not over beat or it will separate. Beat half of the whipped topping into the lemon filling.

Assembly

On the cooled Pavlova base, spread the lemon and whipped cream mixture. Spread the reserved lemon mixture in the center, into a 4 inch circle. Top with whipped cream, except for the circle of lemon.