Easter Lemon Pavlova

I am indebted to Mary Berry of The Great British Bakeoff for this recipe. It is very light, and the lemon makes it a refreshing end to a holiday meal with family and friends.

 

Easter Lemon Pavlova

 

This is a lovely dessert that really does taste heavenly and looks very impressive too. The one thing I like about it is that you can prepare a lot in advance. The candied lemon peel can easily be made the day before and the lemon curd a few days before. The meringue is best made on the day you wish to serve it but that takes very little time to prepare. Then all there is to do is to mix the whipped cream into the lemon curd and assemble everything.

 

Easter Lemon Pavlova
Prepares: 8–10 servings (picture shows 4–6)
 
  • Preparation time: 1 hour 25 minutes
  • Standing time: 2 hours or over night for the candied lemon zest
  • Cooking time: about 2 hours

  • Ingredients
  • For the candied lemon zest
  • 55g (2 oz) caster/superfine sugar (¼ cup + ½ tbsp) plus extra for coating
  • 2 lemons

  • For the meringue
  • 6 egg whites
  • 340g (12 oz) caster/superfine sugar (1¾ cups)
  • 2 tsp white wine vinegar
  • 2 tsp cornflour/cornstarch

  • For the lemon curd filling
  • 6 egg yolks
  • 340g (12 oz) caster/superfine sugar (1¾ cups)
  • 
2 lemons at room temperature (plus the 2 reserved from making the candied lemon zest)
  • 225g (8 oz) butter, cubed (1 cup, or 2 sticks)
  • 480ml (16 fl oz) double/whipping cream (2 cups)

  • To serve
  • 30 chocolate mini eggs

  • You will also need a piping bag fitted with a rose nozzle.


  1. Method
  2. For the candied lemon zest
  3. (Can be made up to 24 hours ahead)

  4. Peel the zest from two lemons and cut into thin strips. (Reserve the lemons for their juice in the lemon curd.)

  5. Lay a piece of parchment ready on the work surface and spoon over the extra sugar for coating.

  6. Now dissolve the sugar in a pan with 60ml (2 fl oz) (¼ cup) water, then bring to the boil, stirring constantly.

  7. Add the zest and gently boil until syrupy, about 2–3 minutes.

  8. Drain the zest and tip onto the parchment paper. Then toss in the extra sugar until each one is well coated.

  9. Leave to dry in a warm place for at least two hours, or overnight.


  10. For the meringue
  11. Preheat the oven to 150°C (300°F) (gas mark 2)

  12. Draw a 25cm (10 inch) circle on a sheet of baking parchment. With the drawn side down, place on a baking tray/sheet.


  13. Add the egg whites to a bowl and whisk until stiff but before they get to peak stage. Use an electric hand-whisk or a free-standing mixer.

  14. Then gradually add the sugar, a spoonful at a time, while still whisking on the maximum speed, until the mixture is stiff and shiny, and stands in peaks. 


  15. Blend the vinegar and cornflour/cornstarch together in a small bowl until smooth. Then gently stir this into the meringue. 


  16. Take half the meringue and spread it onto the baking parchment within the lines of the drawn circle. Now fill the piping bag with the remaining meringue and carefully pipe 10 separate nests equally around the edge of the meringue base. 


  17. Place on the middle shelf of the oven and bake for 1½–2 hours. The pavlova will be a pale cream colour and will lift off the paper easily when ready. Begin to check periodically after 1¼ hours until it has reached this stage. Then turn off the oven but leave the pavlova on the oven shelf, with the door slightly ajar, until cold. 


  18. For the lemon curd
  19. (The lemon curd can also be made ahead of time and, once cooled, it can be refrigerated covered with cling film/plastic wrap until needed. It will keep in a refrigerator for up to seven days.)

  20. Squeeze the juice from the four lemons. (4 medium lemons should yield ¾ cup.)

  21. Place a heatproof bowl over a pan of gently simmering water. Add the egg yolks, sugar, and lemon juice to the bowl and whisk until the sugar has dissolved.

  22. Now gradually add the butter to the pan, stirring until the butter has melted.

  23. Continue stirring until the mixture starts to thicken, about 10 minutes. It should resemble pouring cream and coat the back of a spoon. Then remove from the heat and leave to cool. It will thicken further on cooling.

  24. To assemble
  25. Once the lemon curd has cooled completely, pour the cream into a large bowl and whisk until really thick. Then add it to the lemon curd, gently swirling it through.

  26. Spoon a little into each nest. Then fill the middle of the pavlova with the remainder (you may not need it all).

  27. Finally, place three chocolate mini-eggs in each nest and then sprinkle the candied zest in the middle of the pavlova, creating a mound.

Updated: April 22, 2019

Lemon Roulade

Lemon Roulade

 

The light, rolled sponge in this Lemon Roulade is filled with a zesty lemon curd and creamy mascarpone filling. Just heavenly!

 

Lemon Roulade
Prepares: 8 servings
 
  • Preparation time: 1 hour
  • Cooking time: 25 minutes

  • Ingredients
  • For the lemon curd
  • 3 lemons
  • 3 eggs, large (U.K.)/extra large (N.A.)
  • 125g (4½ oz) caster sugar/white sugar (½ cup + 2 tbsp)
  • 85g (3 oz) butter at room temperature (⅜ cup, or ¾ stick)

  • For the sponge
  • grated zest of 1 lemon (prepared from a lemon used in making the curd)
  • 55g (2 oz ) butter at room temperature (¼ cup, or ½ stick)
  • 115g (4 oz) caster sugar/white sugar (½ cup + 1 tbsp)
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 115g (4 oz) self-raising/self-rising flour, sifted (⅔ cup + 2 tbsp)
  • a little icing sugar/powdered sugar, sifted, for dusting

  • For the cream filling
  • 250g mascarpone (straight from the fridge)
  • 200g fromage frais (straight from the fridge)
  • 1 tbsp caster sugar/white sugar

  • For the icing
  • 1 lemon
  • 55g (2 oz) icing sugar/powdered sugar (½ cup)

  • Equipment
  • A 23 × 32.5 × 1cm (9 × 13 × ½ inch) deep baking tin/pan lined with baking parchment and lightly greased.


  1. Method
  2. For the lemon curd
  3. For this you will need a heatproof bowl that can be sat over a pan of just simmering water. The bowl must not be able to touch the water.

  4. While the water is heating up in the pan, prepare the ingredients. Zest one of the lemons and put this aside for using in the sponge. Zest 1½ of the remaining 2 lemons and place in the bowl. Juice all 3 lemons and add this to the bowl (the 3 lemons should produce 9 tablespoons of juice). Also add the eggs and sugar. Whisk all the ingredients together and then place the bowl over the pan of simmering water.

  5. Add the butter a little at a time to the bowl, whisking between each addition until well blended.

  6. Whisk the curd occasionally to keep the mixture smooth and cook until it has thickened, about 15 minutes.

  7. Remove the bowl from the pan and let the mixture cool. Then cover the curd with clingfilm to prevent it forming a skin and refrigerate so it has a chance to become well chilled.

  8. For the sponge
  9. Preheat the oven to 200°C (400°F) (gas 6)

  10. Put all the ingredients except the icing sugar/powdered sugar in a large bowl and whisk for 1 minute. Use either an electric hand mixer or a food mixer.

  11. Heat a little water and add 1 tablespoon to the mixture and whisk briefly, just enough to mix in.

  12. Spoon the mixture into the prepared baking tin and smooth it out to an even layer. Bake for 8 to 10 minutes but do not open the oven door before 8 minutes has elapsed or the sponge could sink. The sponge is cooked when if feels springy in the centre if lightly touched with the forefinger.

  13. Remove the cake from the oven and leave it for 5 minutes to cool in the tin.

  14. Meanwhile, cut a piece of baking parchment 40cm (16 in) long and lay it flat. Heavily dust all over with icing sugar/powdered sugar. Turn the sponge out onto the sugared paper and carefully remove the lining paper. Now dampen a tea towel and lay over the sponge and leave for 3 minutes. This will make it easier to roll the sponge but it needs to still feel slightly warm.

  15. To roll up the sponge, lift the paper from one of the shorter sides and fold it over the edge of the sponge. Carefully roll up the sponge and the paper together as tightly as possible. Gently lift onto a wire rack to cool completely.

  16. For the cream filling
  17. Whisk together the mascarpone, fromage frais and sugar until soft and creamy.

  18. To assemble
  19. Unroll the sponge and evenly spread all-over with two-thirds of the lemon curd and two-thirds of the cream filling. Now gently roll up the sponge again but this time more loosely and carefully lift onto a serving plate.

  20. For the icing and decoration
  21. Using a zester, remove the zest from the lemon to get long, curly strands and put on a small plate. Sprinkle over about half a tablespoon of lemon juice and stir to coat the zest strands.

  22. Now to make the icing, sift the icing sugar/powdered sugar into a small bowl and stir in about one tablespoon of lemon juice, enough to make a thin glaze. Using a spoon, and starting at one end, quickly drizzle the glaze across the roulade back and forth, working down the roulade to the other end.

  23. Tip the zest onto a piece of kitchen paper to absorb any excess lemon juice and then scatter the zest over the top of the roulade.

  24. Stir the remaining lemon curd and cream filling together and spoon into a small serving bowl.

  25. The roulade is then ready to be sliced and served with a spoonful of the lemon cream.

  26. Note
  27. The roulade can be made and refrigerated, lightly covered, a few hours in advance and removed 30–60 minutes before slicing and serving.