Lemon and Lime Pavlova

A citrusy meringue centrepiece topped with tangy lemon-lime curd, soft whipped cream, and fresh passion fruit pulp.

Vegetarian Dessert Gluten Free Citrus Pavlova

Estimated Nutrition

Calories

1069.6

kcal / serving

4278.4 kcal total

Carbs

91.6g

per serving

366.5 g total

Fat

74.6g

per serving

298.2 g total

Protein

13.2g

per serving

52.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

For the meringue

175

Caster Sugar

For the filling

CondimentsSauces

0.5

tsp

Sherry Vinegar

Dairy

piece

Eggs

Free-range

piece

Egg Yolks

Free-range

Butter

Softened, first portion for filling

Butter

Softened, second portion for thickening

200

Double Cream

Whipped to soft peaks

Fruits

piece

Lemon

Juice and zest

piece

Lime

Juice and zest

piece

Passion Fruit

Pulp only

Other

piece

Egg Whites

Free-range, whisked to stiff peaks

Method

Preheat the oven to 180°C and line a tray with greaseproof paper.

Whisk sugar gradually into stiff egg whites until the mixture is smooth and glossy.

Gently fold the sherry vinegar into the meringue mixture.

Spoon the meringue onto the tray in a 20cm circle with dollops around the edges.

Reduce oven to 150°C and bake for 45-50 minutes until the outside has hardened.

Whisk citrus juice, zest, sugar, eggs, yolks, and 75g butter in a pan over medium heat.

Stir in the remaining butter continuously until the mixture thickens considerably.

Remove the curd from heat and let it cool completely.

Fill the meringue centre with curd and top with whipped cream and passion fruit.