Directions

Make the Pavlova

1. Preheat your oven to 275F. Line a baking sheet with parchment paper. Fill the small pot halfway with water and bring to a boil.

2. In the metal mixing bowl, combine the egg whites, sugar, and cream of tartar.
3. Place the bowl over a pot of simmering water and cook, whisking constantly, until all of the sugar has dissolved or the mixture has reached 140F.
4. Place the mixture into the bowl of a stand mixer and whip on high speed for 7 minutes or until medium peaks form.
5. After 7 minutes, fold in the zest of 1 lemon, vanilla extract, and cornstarch.
6. Using a large cookie scoop or spoon, scoop out 6-8 dollops of the meringue mixture onto your sheet tray.
7. Spread lightly with an offset spatula to flatten.
8. Bake the meringues at 275F for 45-60 minutes or until the mixture is firm on the outside. Turn off the oven and leave the pavlovas in the oven to finish drying out. Once cool, remove from the oven and store in an airtight container.

Make the Lemon Curd

1. Zest the two lemons into a metal mixing bowl and add in ½ cup + 1 tablespoon of sugar. Rub the sugar and lemon zest together to release the oils.

2. Add in the juice of the lemons and two eggs. Mix until well combined
3. Chop 1 stick of butter and add it into the lemon mixture.
4. Place the bowl over a pot of simmering water and cook, whisking constantly, until slightly thickened.
5. Strain the mixture into a container with a lid.

Make the Chantilly Cream

1. In a medium mixing bowl, add the cream and remaining sugar.

2. Split the vanilla bean pod lengthwise and scrape out the seeds. Add into the cream mixture.
3. Whip to medium peaks.

Assemble the Pavlova

1. Using a skewer, poke some holes in the side of the pavlova.

2. Pipe in a little bit of the lemon curd to get it nice and delicious
3. Dollop the cream on top of the pavlova.
4. Top with fresh fruit and enjoy!!