Easter pavlova with lemon curd, candied kumquats, and cape gooseberries

Easter pavlova with lemon curd, candied kumquats, and cape gooseberries

  • 1 hour preparation time
  • 2 hours 30 mins cooking time
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Pavlova is a popular dessert for special occasions and holidays. Our Easter lemon pavlova looks the part and has all the right flavours for an irresistible Easter dessert. Beat, whisk, and decorate to create this light and elegant dessert with lemon curd, candied kumquats, and berries. Go centre stage with this perfect finale to your Easter meal or whenever you are in the mood for an exceptional dessert.
Pavlova is a popular dessert for special occasions and holidays. Our Easter lemon pavlova looks the part and has all the right flavours for an irresistible Easter dessert. Beat, whisk, and decorate to create this light and elegant dessert with lemon curd, candied kumquats, and berries. Go centre stage with this perfect finale to your Easter meal or whenever you are in the mood for an exceptional dessert.

Method

Candied kumquats
1
Cut the kumquats into slices of ½ centimetres.
2
Place the slices in a small saucepan with caster sugar, water, and vanilla, and let it simmer for 10 minutes. Then let it cool to room temperature.
Meringue
1
Preheat the oven to ​100C/​80C fan/gas mark 1. 
2
In a large mixing bowl, beat the egg whites with an electric hand mixer on medium speed until the egg whites resemble a fluffy cloud and stand up in stiff peaks. 
3
Add sugar one spoonful at a time and whisk for 3-4 seconds between each spoonful. 
4
Add vinegar while whisking. Do not over-beat the mixture. It is ready when it is thick and glossy, and the sugar is completely dissolved. 
5
Draw a ​24cm-diameter circle on a piece of baking paper and place it on a baking tray with the paper drawing side down. 
6
Spread the meringue evenly inside the circle with a small spatula or a spoon, creating a crater by making the sides a little higher than the centre. For the pattern on the outside, take a small spatula or teaspoon and press lightly from the bottom and in one movement, make a vertical stripe up, leaving a small peak at the end. Repeat all the way around. 
7
Bake for two hours. Leave to cool in the oven for 3-4 hours or overnight. 
Lemon curd
1
In a small saucepan, whisk eggs, caster sugar, lemon zest, and lemon juice. Place over medium heat and whisk constantly until the mixture starts to thicken. This takes about 10 minutes. If the curd is not thickening, you might need to turn the heat up a little while still whisking constantly. 
2
Remove the saucepan from the heat. Whisk butter cubes into the curd, letting them melt from the heat. 
3
Pour the curd into a jar or bowl and cover with cling film so it touches the curd. This prevents skin from forming on top. Place in the refrigerator to cool down. The curd will continue to thicken as it cools. 
Assembling
1
Loosen the meringue from the baking paper with a long, thin spatula and transfer it to a serving dish. 
2
Whisk cream until light and fluffy. 
3
Spread a layer of lemon curd on the meringue, spreading it evenly to the edges (save a little for decoration). 
4
Layer the whipped cream on the curd, spreading it evenly to the edges. Decorate the edges with the remaining curd, allowing it to decoratively run slightly down the sides. 
5
Place the candied kumquats and cape gooseberries on top of the whipped cream. Serve right away. 
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