Lemon Curd
If you’re looking to take your Pavlova to the next level, consider making a lemon curd from the leftover egg yolks. The silky consistency and tart flavour from the curd works perfectly to balance the sweet, gooey, marshmallow texture of the meringue. The result – an elevated (yet easier) version of lemon meringue pie.
Ingredients
- 1/2 cup butter (125 ml)
- 3/4 cup granulated sugar (190 ml)
- 3 egg yolks
- 2 whole eggs
- 1/2 cup fresh lemon juice (125 ml)
Instructions
- Melt the butter over low heat. In a mixing bowl, blend sugar, egg yolks, eggs and lemon juice. Pour into melted better and continue to heat over medium to low heat whisking constantly. Don’t stop whisking until the curd is thick enough to coat the back of a spoon. Remove from heat and let cool.