Citrus Pavlova

Ingredients

• 6 large egg whites (save the yolks for the lemon curd)
• 1/2 teaspoon cream of tartar
• 250 g granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 6 large egg yolks
• 80 g granulated sugar
• 55 g lemon juice (about 1 large lemon)
• 50 g unsalted butter (room temperature and cubed)
• 300 g whipping cream
• 1 teaspoon vanilla extract
• 2 citrus fruits of your choice (sliced and pat dry)
• pistachios (crushed, for sprinkling (optional))

Instructions

1. 1

   --- Pavlova ---

2. 2

   Prep: Preheat oven to 250°F. Line a baking sheet with parchment paper and set aside.

3. 3

   Beat egg whites: In a large mixing bowl, add the egg whites and cream of tartar. Use an electric hand mixer on low-medium speed to beat until it becomes frothy soft peaks.

4. 4

   Whip to stiff peaks: Slowly sprinkle in the sugar, one spoonful at a time, mixing very well in between each addition. Once all the sugar has been added, continue beating on medium speed until the mixture becomes glossy stiff peaks. Rub a small amount in between your fingers - it should not feel gritty.

5. 5

   Fold: Sprinkle in the cornstarch and vanilla extract and fold it into the meringue a few times until distributed.

6. 6

   Shape: Pile the meringue onto the middle of your lined baking sheet. Use a spatula to flatten the pile down slightly and run the spatula around the sides to shape it into a round disc shape. You can leave it like this or drag an offset spatula up the sides of the meringue to make a ridged pattern.

7. 7

   Bake: Bake at 250°F for 10 minutes and then turn the temperature down to 225°F (without opening the oven door) and bake for another 1.5 hours. Turn off the oven and let the pavlova sit inside the oven for another 1 hour or overnight until completely cool.

8. 8

   --- Lemon Curd ---

9. 9

   Stir: In a small skillet, add the egg yolks, sugar, and lemon juice. Stir to combine.

10. 10

    Thicken: Heat the mixture on the stovetop on low-medium heat, stirring often, until it thickens enough to coat the spatula or the back of a spoon. Remove it from the heat and stir in the butter cubes, one cube at a time, until melted and combined.

11. 11

    Strain: Push the lemon curd through a small fine mesh sieve to remove any bits of cooked egg or lemon seeds for a smooth curd. Let it cool completely at room temperature or in the fridge.

12. 12

    --- Filling ---

13. 13

    Whip cream: In a medium mixing bowl, add the whipping cream and vanilla extract. Use a hand mixer or a whisk to whip until it becomes soft to firm peaks, depending on your preference.

14. 14

    Fill pavlova: Use the back of a spoon to break the top of the pavlova if it hasn't sunken down by itself already. Spread half of the lemon curd inside the pavlova. Fill the cavity with the whipped cream.

15. 15

    Toppings: Pour the rest of the lemon curd on top of the whipped cream. Arrange citrus slices on top of the pavlova. Sprinkle with crushed pistachios (optional). Serve immediately or within the same day.