Pavlova with Lemon Curd and Fresh Berries
- 4 large egg yolks (save the whites for the pavlova)
- 1/2 cup granulated sugar
- 1/4 cup finely grated, loosely packed lemon zest (from about 5 to 6 medium lemons)
- 1/3 cup freshly squeezed lemon juice (from about 3 to 4 lemons)
- 1/8 teaspoon fine salt
- 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, at room temperature
- 4 large egg whites with no traces of yolk, at room temperature
- Pinch fine salt
- 1 cup granulated sugar
- 2 teaspoons cornstarch
- 1 teaspoon distilled white vinegar
- 1/2 teaspoon vanilla extract
- 1 cup cold heavy cream
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh berries, such as raspberries, blackberries, blueberries, or sliced strawberries
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Berries, fresh (1 1/2 cups)
- Lemon, loosely packed (1/4 cup)
- Condiments
- Distilled white vinegar (1 teaspoon)
- Cooking & Baking
- Cornstarch (2 teaspoons)
- Granulated sugar (1 9/16 cup)
- Salt, fine (1/8 teaspoon)
- Salt, fine (1 Pinch)
- Vanilla (1 teaspoon)
- Drinks
- Lemon juice, freshly squeezed (1/3 cup)
- Dairy
- 6 tablespoons unsalted butter, unsalted (3/4 stick)
- Heavy cream (1 cup)
- Refrigerated
- Egg whites with no traces of yolk, large (4)
- Egg yolks, large (4)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published April 5, 2011 (1 year ago).
11 people saved this recipe.
