February 24, 2014

Lemon Pavlova

Post by Chef Corbin


200 grams egg white

400 grams white sugar

pinch of salt



Heat over Bain Marie the egg whites with the sugar (to a temperature of 120 degrees).  Remove from heat and place into a mixer and whip at high speed until stiff peaks form.

Place dolups of the meringue onto a parchment paper lined baking tray and bake inside a pre-heated 225-degree oven for approx. 2-3 hours.  Remove from heat and leave at room temperature.


Lemon Curd

4 cups lemon juice

3 cups white granulated sugar

12 egg yolks

12 whole eggs

½ cup lemon zest

300 grams of butter


Whisk together zest, lemon juice, sugar, eggs, and a pinch of salt in a 2-quart heavy saucepan.

Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. I

mmediately pour curd through a fine sieve into a bowl, then chill, covered.