Lemon Curd Pavlova

9 steps · 45 min total

1. 01

   Make the Lemon Curd

   In a heavy saucepan, whisk together the sugar, cornstarch, lemon juice, lemon rinds, eggs, and egg yolks until everything is well blended.

   Cook this mixture over medium-low heat for 10 to 15 minutes, stirring constantly. You'll want to keep stirring as it comes to a gentle boil, until it's smooth and thick enough to coat the back of a spoon, and you can't taste any raw cornstarch.

2. 02

   Chill the Curd

   Once thickened, remove the curd from the heat and immediately strain it into a heatproof bowl, discarding the lemon rind. Stir in the butter until it's completely melted and incorporated. Press a piece of waxed paper directly onto the surface of the curd to prevent a skin from forming, then refrigerate for up to 3 days.
3. 03

   Prepare Baking Sheet

   Line a large baking sheet or pizza pan with parchment paper or greased foil. On the paper or foil, draw an outline for a 9-inch circle; set this aside for now.
4. 04

   Whip Meringue Base

   In a large bowl, beat the egg whites with the cream of tartar until they form soft peaks.

   Gradually beat in half of the granulated sugar, a tablespoon at a time, until the mixture forms stiff, glossy peaks. In a separate bowl, combine the remaining granulated sugar with the icing sugar and cornstarch.

5. 05

   Fold in Sugars and Lemon

   Sprinkle the combined sugars and cornstarch over the whipped egg whites. Add the lemon rind and lemon juice, then gently fold everything together until the mixture is smooth and uniform.
6. 06

   Form Pavlova Nest

   Scoop the meringue mixture onto the drawn 9-inch circle on your prepared baking sheet. Use the back of a spoon to form it into a nest shape, making sure the sides are higher than the middle to hold the filling.
7. 07

   Bake the Pavlova

   Bake the pavlova in the oven at 275 degrees for about 1 1/2 hours, or until the outside is crisp and has turned a very light gold color.
8. 08

   Cool and Transfer

   Let the pavlova cool completely in the oven with the door ajar, or on a wire rack. Once cool, carefully transfer it to a doily-lined serving plate. You can make the pavlova shell a few hours before serving.
9. 09

   Assemble and Serve

   To serve, whip the cream until it holds stiff peaks. Beat the chilled lemon curd briefly with a whisk to lighten its texture.

   Stir one-third of the whipped cream into the lemon curd, then gently fold in the remaining cream until just combined. Mound this lightened lemon cream into the pavlova nest, letting some of it spill over the sides slightly.

   Peel and thinly slice the kiwi fruit, then arrange the kiwi slices, raspberries, and mint leaves on top. When you're ready to serve, cut slices with a serrated knife.