A classic pavlova has a lovely light, marshmallow-like center and a crispy outside. It’s the perfect base for all kinds of things, but a creamy lemon curd is a wonderful pairing – a bit of tart with the sweet.
Cook’s Notes
As mentioned, both the pavlova meringue base and the lemon curd can be made ahead, just don’t put them together until right before serving. It only takes a minute to spread the curd on top and garnish with some lemon slices and blueberries.
To make the pavlova ahead, simply prepare and bake off 12-24 hours ahead and leave at room temperature until needed. If you don’t need your oven, just leave it in there. Otherwise, just cover with a clean tea towel and leave it on the counter. Don’t refrigerate your meringue, as it will “sweat” and become soggy. (Note that if you are in a humid climate, you’ll need to protect it from the humidity as much as possible. An airtight container is probably your best bet here).
The lemon curd can be made ahead and refrigerated for several days.
The lemon curd I made for this one is not a classic curd, as it uses whole eggs instead of just the yolks. The result is a lighter, creamier curd, which is almost pudding-like. It’s a great topping for the pavlova. That said, if you have a favourite lemon curd recipe, feel free to use it instead.
For serving, offer extra fresh blueberries for the plate. While perfect as is, a dollop of whipped cream on the side as well would never be a bad idea
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