Are you familiar with Mary Berry’s pavlova recipe?
Mary Berry is a beloved British TV presenter and cookery writer. Her recipes are always classic, simple, and delicious.
She has written many books, from the first “Foolproof Cookbook” to her latest bestseller “The Great British Bake Off: Everyday”.
This blog post will tell you about one of her favorite desserts- lemon curd pavlova! This dish can be made in advance, so it’s perfect for any occasion.
What Is A Pavlova, And Why Should I Make It This Weekend For Dessert Tonight?
Have you ever had a Pavlova? It’s a meringue created by whipping egg whites, sugar, and vanilla until they are thick.
The mixture is baked in the oven until it becomes hard outside but stays gooey inside.
The best part about this dessert is that it can be served with almost any flavor combination imaginable- from chocolate to fruit!
So if you’re looking for an easy dessert recipe, try making this tonight!
Lemon Curd Mary Berry Pavlova
Credit: canva
The best lemon curd pavlova recipe is from the Queen of Baking, Mary Berry. This recipe was featured in her latest book “Mary Berry Cooks.” It’s a classic dessert created in Australia and New Zealand.
Pavlova is traditionally served topped with whipped cream and fresh fruit or berries. The meringue can be flavored to taste by adding various extracts like vanilla extract, almond extract, coconut extract, etc., to the egg whites before beating them into stiff peaks.
This Lemon Curd Pavlova Mary Berry recipe has been adapted by reducing the sugar content slightly to make it healthier while still tasting delicious!
If you’re looking for an easy but impressive dessert, then this dish may be perfect for you
Mary Berry Lemon Curd Recipe: How to Make?
Mix egg yolks and sugar in a large pan for the lemon curd. Add to this mixture some freshly squeezed lemon juice and zest from your favorite kind of lemons!
Cook on low over medium heat for 5-7 minutes or until it coats the back of a spoon (don’t forget to stir sideways!). Stirring constantly is important so that you don’t burn any part of the sauce.
Take off the stovetop once done cooking, then add butter – now that’s what I call an amazing recipe!
Lemon Curd Mary Berry Pavlova Recipe
Ingredients
For the meringue
6 free-range egg whites
350g caster sugar
2 tsp white wine vinegar
2 level tsp cornflour
For the lemon curd filling
6 free-range egg yolks
350g caster sugar
4 lemons
225g butter
450ml double cream
For the candied lemon peel
100g caster sugar (plus extra for coating)
4 lemons (zest only (in long thin strips)
Method
How to make meringue Mary Berry style
Preheat the oven to 160 Celsius, place a piece of baking paper on your tray and draw a 25 cm circle.
Put the egg whites into a bowl and whisk at the fastest speed with an electric hand whisk or in a free-standing mixer until they form stiff peaks. Gradually, still whisking at maximum speed, add generous teaspoons of sugar until it is shiny and stands in peaks.
Pour the vinegar into a bowl and whisk it with flour. Then, pour this mixture onto your meringue while you’re stirring!
You can use a piping bag to create little nests of meringue for your next dessert. Carefully pipe about 10 separate little nests positioned equally around the edge of a 25cm/10in a circle.
Slide the meringue into the middle of your oven, turn it down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off. The pavlova will be a pale creamy color rather than white. Turn off that heat so you can let this cool slowly to become cold.
The next step is to make the lemon curd for this pie. Add a heatproof bowl over a pan of hot water, simmering gently on the stove, and add egg yolks, sugar, honey, and citrus juice into it & whisk vigorously until thickened (should coat back when reaching correct consistency). It will firm up more once cooled off.
Whisk the double cream in a large bowl until thickened, then swirl it through the cooled lemon curd.
Spoon the lemon curd and cream mixture into the middle of the pavlova, and spread it over the base of a meringue nest.
In a pan, add 100ml/3½fl oz of water and caster sugar. Bring to the boil while stirring, add zest, and continue boiling for 2-3 minutes or until syrupy. Once it’s done, pour into parchment paper before rolling in extra caster sugar. Leave to dry at room temperature!
Place a small amount of candied zest in the middle of your pavlova, and serve.
Lemon Curd or Ice Cream
Why you should serve lemon curd with your pavlova instead of whipped cream or ice cream?
If you’ve never had pavlova, it’s a meringue dessert that is light and fluffy like a soufflé. The outside of the pavlova is coated in sugar which gives it its signature crunchy crust on the bottom while still being airy and soft on top.
Pavlovas are usually served with whipped cream or ice cream but if you want to elevate your dish, try serving lemon curd instead.
With this tart citrus flavor and a smooth texture, this topping will enhance the sweetness of your pavlova without overpowering it.
How to make Mary Berry lemon curd ice cream?
If you want to try Marry Berry’s lemon curd ice cream, try this Lemon meringue ice cream with lemon balm.
Making Mary Berry’s lemon meringue ice cream with lemon balm is easy! You just need a few simple ingredients and an ice cream maker.
Here’s what you’ll need:
1 cup of milk
1/2 cup heavy cream
1/2 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
Zest of 1 lemon, plus more for garnish (optional)
3/4 cup freshly squeezed lemon juice (about 4 lemons)
This recipe has a bit more complex than your average no-churn ice cream. But the results are so worth it!
