Pavlova with Lemon Curd & Berries | THM: S

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pavlova-with-lemon-curd

Pavlova with Lemon Curd & Berries is another one of my favorite Trim Healthy Mama-friendly desserts. It tastes like an inverted Lemon Meringue Pie, with a meringue shell and tangy lemon curd in the middle. In fact, you could leave off the berries and enjoy a strictly Lemon Meringue Pie flavor. It’s delicious either way, and a nice change from heavier, chocolate-laden desserts.

pavlova-thm

This is a perfect dessert to make if you have an overabundance of eggs. Nine of them are used in this recipe; six egg whites in the meringue shell, and three eggs plus two yolks in the curd.

I like my lemon curd to be really tangy, so if you prefer it a bit sweeter, you’ll want to increase the amount of xylitol (or use half the amount in Gentle Sweet).

Yield: 8 servings

Pavlova with Lemon Curd & Berries | THM: S

Pavlova with Lemon Curd & Berries | THM: S

This is a perfect THM S dessert to make if you have an overabundance of eggs. It tastes like an inverted Lemon Meringue Pie, with a meringue shell and tangy lemon curd in the middle.

Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Additional Time 3 hours
Total Time 5 hours

Ingredients

  • PAVLOVA:
  • 6 egg whites
  • 1/2 cup xylitol
  • 1 Tbsp lemon juice
  • LEMON CURD:
  • 3 eggs
  • 2 egg yolks
  • 1/2 cup + 2 Tbsp xylitol, divided
  • 1/2 cup real lemon juice
  • pinch of sea salt
  • 6 Tbsp butter
  • 1 cup whipping cream
  • TOPPING:
  • 1 cup raspberries
  • 1/2 cup blueberries

Instructions

  1. Preheat oven to 250. Line baking sheet with parchment paper
  2. To make the meringue, beat egg whites with electric mixer on high speed until foamy. Add lemon juice and mix until egg whites hold their shape. Gradually add xylitol in a steady stream and continue whipping until egg whites are very stiff and glossy.
  3. Spread meringue onto parchment paper in a 12 in. circle (you can use a dinner plate as a guide). Bake meringue in oven for 1.5 hours. Crack oven door open when meringue is finished baking and leave it in the oven to dry out for at least another hour. Meringue will peel off of parchment paper easily when it is completely dried out. Place meringue on serving tray.
  4. While the meringue is baking, whisk eggs, egg yolks, 1/2 cup xylitol, and lemon juice together in a heatproof bowl. Bring a large pot of water to a simmer and float heatproof bowl on top. Stir lemon curd until it thickens, and then add in butter, one tablespoon at a time until mixture thickly coats the back of the spoon. Cool curd completely.
  5. Whip cream with remaining 2 tablespoons of xylitol until stiff peaks form. Fold whipped cream into cooled lemon curd.
  6. Fill meringue shell with lemon curd and refrigerate for 2 hours. Top with berries.

Notes

Meringues are best made on a dry, sunny day with no humidity.

To help dry out the meringue shell completely, leave it in the oven after it's done baking for several hours with the oven door slightly ajar.

The longer this dessert sits in the fridge, the more "set" the lemon curd will become.

pavlova-with-lemon-curd-and-berries


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8 thoughts on “Pavlova with Lemon Curd & Berries | THM: S”

  1. So happy to see a thm pavlova and the lemon curd as a New Zealander it’s our fave dessert! And we are very partial to lemon curd too you have given me a must make this coming weekend !! Thanks

    Reply
  2. Looks delicious and I think I’ll try it soon! Do you think it work to use Gentle Sweet instead of xylitol in both the pavlova and the curd? I don’t always like the aftertaste of xylitol and I’m new to sugar free living!

    Reply
    • Hi Lori! I’ve sure it would work to use Gentle Sweet in half the amount. Keep in mind though, that alternative sweeteners can’t produce a pavlova that’s as crunchy as the kind made with sugar. All the best with it!

      Reply

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