Ingredients Jump to Instructions ↓

  1. 3/4 cup Granulated sugar

  2. 2 tablespoons Cornstarch

  3. cup Lemon juice

  4. 2 tablespoons Coarsely grated lemon rind

  5. 3 Eggs

  6. 3 Egg yolks

  7. cup Unsalted butter

  8. 1 1/2 cup Whipping cream


  10. 2 Kiwi fruit

  11. 1 cup Frozen raspberries, slightly thawed

  12. Mint leaves


  14. 4 Egg whites

  15. 1 pinch Of cream of tartar

  16. cup Granulated sugar

  17. cup Icing sugar

  18. 1 tablespoon Cornstarch

  19. teaspoon Finely grated lemon rind

  20. 1 tablespoon Lemon juice

Instructions Jump to Ingredients ↑


  2. LEMON CURD FILLING; In heavy sauce pan, whisk together sugar, corn starch, lemon juice, rinds, eggs and yolks until well blended. Cook over medium low heat for 10 - 15 minutes, stirring constantly while mixture comes to gentle boil, until smooth and thickened, and no taste of cornstarch remains. Remove from heat and strain immediately into heatproof bowl, discarding rind. Stir in butter until melted.

  3. Cover surface with waxed paper. Refrigerate for up to 3 days.

  4. LEMON PAVLOVA; Line large baking sheet or pizza pan with parchment paper or greased foil. Draw outline for 9 inch circle, set aside. In large bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in half of the granulated sugar until stiff glossy peaks form. In seperate bowl, combine remaining sugar with icing sugar and cornstarch. Sprinkle over egg whites; add lemon rind and juice and fold together until smooth. Scoop out onto circle; form into nest-shape, making side higher than middle. Bake in 275 oven for about 1 - ½ hours or until outside is crisp and very light gold.

  5. Let cool completely; transfer to doily-lined serving plate. (Can be made a few hours before serving) TO SERVE; whip cream until stiff. Beat Lemon Curd Filling briefly to lighten. Stir in one-third of the whipped cream; fold in remainder.

  6. Mound in Pavlova nest, letting some overflow slightly Peel and slice kiwi fruit thinly; arrange kiwi slices, raspberries and mint leaves on top. To serve, cut with serrated knife. Makes 8 - 10 servings.


Send feedback