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Lemon Curd Pavlova

 
One serving costs about $1.54

$1.54 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,gluten-free,gluten free,lacto ovo vegetarian
spoonacular Score:18%

Spoonacular Score: 18%

 

Lemon Curd Pavlova takes approximately roughly 45 minutes from beginning to end. For $1.54 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 645 calories, 6g of protein, and 43g of fat. This recipe serves 8. 1 person has made this recipe and would make it again. Head to the store and pick up whipping cream, cream of tartar, lemon juice, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 17%. Similar recipes include Pavlova With Raspberries And Lemon Curd, Pavlova With Lemon Curd & Berries, and Pavlova with Lemon Curd and Berries.

Cream Sherry, Moscato d'Asti, and Port are my top picks for Pavlova. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
0.75 cups
0.75 cups granulated sugar
granulated sugar
2 Tbsps
2 Tbsps cornstarch
cornstarch
0.67 cups
0.67 cups lemon juice
lemon juice
2 Tbsps
2 Tbsps lemon rind
lemon rind
3
3  eggs
eggs
3
3  egg yolks
egg yolks
1 cup
1 cup unsalted butter
unsalted butter
1.5 cups
1.5 cups whipping cream
whipping cream
some
some lemon
lemon
4
4  egg whites
egg whites
1 pinch
1 pinch cream of tartar
cream of tartar
0.67 cups
0.67 cups granulated sugar
granulated sugar
1 cup
1 cup icing sugar
icing sugar
1 Tbsp
1 Tbsp cornstarch
cornstarch
0.25 tsps
0.25 tsps lemon rind
lemon rind
1 Tbsp
1 Tbsp lemon juice
lemon juice
2
2  kiwi fruit
kiwi fruit
1 cup
1 cup frozen raspberries
frozen raspberries
1 leaf
1 leaf mint leaves
mint leaves
some
some garnish
garnish
0.75 cups granulated sugar
0.75 cups
granulated sugar
2 Tbsps cornstarch
2 Tbsps
cornstarch
0.67 cups lemon juice
0.67 cups
lemon juice
2 Tbsps lemon rind
2 Tbsps
lemon rind
3  eggs
3
eggs
3  egg yolks
3
egg yolks
1 cup unsalted butter
1 cup
unsalted butter
1.5 cups whipping cream
1.5 cups
whipping cream
some lemon
some
lemon
4  egg whites
4
egg whites
1 pinch cream of tartar
1 pinch
cream of tartar
0.67 cups granulated sugar
0.67 cups
granulated sugar
1 cup icing sugar
1 cup
icing sugar
1 Tbsp cornstarch
1 Tbsp
cornstarch
0.25 tsps lemon rind
0.25 tsps
lemon rind
1 Tbsp lemon juice
1 Tbsp
lemon juice
2  kiwi fruit
2
kiwi fruit
1 cup frozen raspberries
1 cup
frozen raspberries
1 leaf mint leaves
1 leaf
mint leaves
some garnish
some
garnish

Equipment

baking paper
baking paper
serrated knife
serrated knife
baking sheet
baking sheet
sauce pan
sauce pan
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan
baking paper
baking paper
serrated knife
serrated knife
baking sheet
baking sheet
sauce pan
sauce pan
whisk
whisk
bowl
bowl
aluminum foil
aluminum foil
oven
oven
frying pan
frying pan


Instructions

LEMON CURD FILLING: In heavy sauce pan, whisk together sugar, cornstarch, lemon juice, rinds, eggs and yolks until well blended. Cook over medium-low heat for 10-15 minutes, stirring constantly while mixture comes to gentle boil, until smooth and thickened, and no taste of cornstarch remains. Remove from heat and strain immediately into heatproof bowl, discarding rind. Stir in butter until melted. Cover surface with waxed paper. Refrigerate for up to 3 days. LEMON PAVLOVA: Line large baking sheet or pizza pan with parchment paper or greased foil. Draw outline for 9 inch circle, set aside. In large bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in half of the granulated sugar until stiff, glossy peaks form. In separate bowl, combine remaining sugar with icing sugar and cornstarch. Sprinkle over egg whites; add lemon rind and juice and fold together until smooth. Scoop out onto circle; form into nest shape, making the sides higher than the middle. Bake in oven at 275 degrees for about 1 1/2 hours or until outside is crisp and very light gold. Let cool completely; transfer to doily-lined serving plate. (Can be made a few hours before serving.) TO SERVE: Whip cream until stiff. Beat Lemon Curd Filling briefly to lighten. Stir in one-third of the whipped cream; fold in remainder. Mound in Pavlova nest, letting some overflow slightly. Peel and slice kiwi fruit thinly; arrange kiwi slices, raspberries and mint leaves on top. To serve, cut with serrated knife.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.53
Ingredient
¾ cups granulated sugar
2 tablespoons cornstarch
⅔ cups lemon juice
2 tablespoons lemon rind
3 eggs
3 egg yolks
1 cup unsalted butter
1.5 cups whipping cream
some lemon
4 egg whites
1 pinch cream of tartar
⅔ cups granulated sugar
1 cup icing sugar
1 tablespoon cornstarch
¼ teaspoons lemon rind
1 tablespoon lemon juice
2 kiwi fruit
1 cup frozen raspberries
Price
$0.21
$0.07
$1.10
$1.00
$0.72
$0.72
$1.95
$1.94
$0.03
$0.73
$0.07
$0.18
$0.39
$0.03
$0.04
$0.10
$1.20
$1.80
$12.28

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • If you're worried about cholesterol and heart disease, you may have heard you should limit your egg consumption to one egg per day or eat only egg whites. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • get more cooking tips

Green Tips

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
645 Calories
6g Protein
43g Total Fat
61g Carbs
2% Health Score
Limit These
Calories
645
32%

Fat
43g
66%

  Saturated Fat
26g
163%

Carbohydrates
61g
21%

  Sugar
53g
60%

Cholesterol
256mg
86%

Sodium
273mg
12%

Get Enough Of These
Protein
6g
13%

Vitamin C
36mg
44%

Vitamin A
1578IU
32%

Selenium
12µg
18%

Vitamin B2
0.26mg
15%

Vitamin E
1mg
13%

Vitamin K
13µg
13%

Phosphorus
110mg
11%

Vitamin D
1µg
10%

Folate
34µg
9%

Fiber
1g
8%

Vitamin B5
0.76mg
8%

Calcium
70mg
7%

Vitamin B12
0.42µg
7%

Manganese
0.14mg
7%

Potassium
236mg
7%

Vitamin B6
0.1mg
5%

Iron
0.76mg
4%

Magnesium
16mg
4%

Zinc
0.62mg
4%

Copper
0.08mg
4%

Vitamin B1
0.05mg
3%

Vitamin B3
0.25mg
1%

covered percent of daily need

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