Meringue with Lemon Curd and Whipped Cream

A variant of the popular Pavlova dessert with lemon curd will appeal to fans of bright flavor combinations. Bright lemon flavor, sweet meringue and weightless cream! Delightful dessert with amazing taste!

Ingredients

For the meringue:

• Egg whites – 4 pcs.
• Sugar – 200 g
• Corn starch – 1 tbsp
• Lemon juice – 15 ml

For the lemon curd:

• Egg yolks – 4 pcs.
• Sugar – 150 g
• Lemons – 3 pcs. (350 g)
• Butter – 80 g

For the cream:

• Cream, 33-35% fat – 250 ml

For decoration:

• Almond petals – 30-50 g

Directions

1. Prepare all required ingredients.
   Turn on the oven to heat up to 180 degrees.
2. Prepare the meringue.
   Dishes and whisks for whipping the meringue must be perfectly clean and dry, free from droplets of fat and moisture.
   Break the eggs and separate the whites from the yolks so that not a drop of the yolk gets into the whites.
3. Beat egg whites until soft peaks, starting at low speed, gradually increasing to medium.
4. Without stopping whisking, gradually add sugar.
5. After adding all the sugar, increase the mixer speed to maximum and beat the whites and sugar until firm, about 7-10 minutes.
6. At the very end of whipping, sift the starch and pour in the lemon juice. Stir quickly with a mixer at medium speed.
7. Secure the parchment to the baking sheet. Distribute the meringue, forming a circle with a diameter of 21-23 cm.
   Place the baking sheet in a preheated oven and immediately reduce the temperature to 130 degrees. Bake the meringue for 1.5 hours. Then turn off the oven, open the door slightly and leave the meringue to cool completely, for 2-3 hours.

   

8. Remove the zest from the lemons with a fine grater.
9. Squeeze juice from lemons.
10. Strain the lemon juice through a sieve and measure out 100 ml.

    

11. Send yolks and sugar to a saucepan or stewpan. Add lemon juice, zest and soft butter.
12. Grind the mixture a little with a whisk.
13. Place the saucepan over medium heat and stir constantly until thickened, about 10 minutes. Do not bring the mass to a boil. Scoop up the cream with a spoon. If a clear strip remains on the spoon and it does not spread, then the cream is ready.
14. Strain the cream through a sieve, cover with cling film in contact with the surface and cool.
15. Separate the meringue from the parchment paper.
16. For the cream, beat the cold cream until soft peaks, starting at low speed and gradually increasing to medium. No need to beat until very dense. The cream should be light.
17. Put the meringue cake on a dish, gently apply lemon cream on top.
18. Top with whipped cream.
19. Dry the almond petals in a dry frying pan for a few minutes. Cool down.

    

20. Sprinkle the finished dessert with almond petals.

    Enjoy your meal!