Celebrate with Spring Pavlova and Lemon Curd!
I love working with the Egg Farmers of Alberta. I have learned SO much in the past few months, so we wanted to celebrate with a delicious Spring pavlova with lemon curd recipe, just in time for Easter! I invited Susan Schafers, a 2nd generation egg farmer from Stony Plain, Alberta to join me on a new episode of Cook with Meg. Susan and her family have been farming free run brown eggs with Hyline Brown hens for 24 years!
Susan and I make a delicious egg white baked meringue, topped with buttery sweet lemon curd, finished with fresh berries! The toppings are endless, as are the facts I learned spending the morning with Susan!
Watch us cook below!
WANT THE RECIPE?
We followed the recipe directly on the Egg Farmers of Alberta website, but I am also including my recipe below!
Spring Pavlova with Lemon Curd
Crispy sweet meringues, crunchy on the outside with a fluffy marshmallow center, filled with creamy, buttery lemon curd. The perfect dessert with an endless number of toppings options!
- 6 egg whites
- 1/2 tsp cream of tartar
- 2 tbsp cornstarch
- 1.5 c granulated sugar
- 1/8 tsp salt
- 1/4 tsp almond extract
- 4 egg yolks
- 1 c sugar
- 1/2 c fresh lemon juice
- zest from 1 lemon
- 6 tbsp cubed cold butter
FRUIT TOPPINGS - optional
Preheat your oven to 250F.
MERINGUES: Separate your egg whites from the yolks and divide into 2 bowls.
Add your egg whites, salt, cream of tartar into your bowl and beat until soft peaks form (super frothy).
Slowly add in your sugar mixed with cornstarch, add almond extract and beat until you see stiff peaks - approximately 5-8 mins. It will look SUPER GLOSSY and you can almost turn the bowl upside down at this stage.
Spoon onto parchment covered sheet pans in the shapes you want. Large domed circle for a single pavlova (think the size of a cake pedestal), or smaller individual meringues.
If you want to make them look like sunny side up eggs, hollow out a little well in each meringue.
Place both sheet pans in the oven, on the 2nd and 4th racks. Bake for 30 minutes. Rotate pans.
After 60 mins, turn oven off and open the door just a touch, letting the meringues cool for a full hour in the cooling off oven.
When the times up, take them out and place on a platter, or in a sealed container until you need to fill/top them. They'll last up to a week.
LEMON CURD: Whisk egg yolks with sugar, lemon juice, lemon zest and salt in medium saucepan. Cook on medium to low heat, for about 10 minutes until it's thick enough that it coats the back of a spoon. Do not walk away!
OPTIONAL: You can pass the whole mixture through a fine sieve to make super soft before you add your butter cubes, or you can take off the heat as is and add your butter cubes! Let cool and then serve. Will keep in fridge up to a week. Enjoy! xo Meg
TWIST IT UP!
Want more curd? If you want to mix it up, try my YUMMY Rhubarb Curd in your Pavlovas too!
Enjoy! Meg xo