Nothing says spring like a dessert that is light, white and tastes like lemon and fig! For a super tasty springtime cake, perfect for celebrating the return of warm weather, @botanicaandbloom has just the recipe!
SPRING LEMON CURD & FIG PAVLOVA
Ingredients
Pavlova
- 6 Egg whites separate cold then bring to room temp - Keep yolks for curd
- 1 ¼ cups Sugar
- 1 pinch Salt
- 1 tbsp Cornstarch
- 1 tsp Lemon juice
Lemon Curd
- 6 Egg Yolks
- 1 cup Sugar
- ¾ cup Lemon Juice
- ½ cup Butter
- 1 tbsp Lemon zest
Toppings
- Fresh Figs
Instructions
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Pre-Heat oven to 350°F.
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In the bowl of a stand mixer fitted with the whisk attachment, whisk egg whites on high until medium peaks form.
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Gradually (and carefully) add in sugar with the mixer still on high and beat for about 3-5 minutes. The mixture should be thick and glossy. If you tip your bowl upside down, the mixture shouldn't move at all.
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In a small bowl, combine cornstarch, lemon juice and salt. Mix into the egg whites, just until combined.
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On an upside down cookie sheet, place a dollop of egg white mixture in the center and then a piece of parchment paper on top. This will prevent the paper from sliding around.
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Form your egg whites into the shape of a dome. Use a spatula, starting from the bottom up to shape the egg whites.
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Reduce oven temp to 250°F. Gently place pavlova in the oven. Set a timer for 1 hour and 15 minutes. IMPORTANT: DO NOT OPEN YOUR DOOR.
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When the time is up, turn the oven off and leave the pavlova inside. Keep the door closed to reduce the amount of cracking. If possible, leave the pavlova in the oven to cool completely, about 4 hours.
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While the pavlova is cooling, make the lemon curd.
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In a medium, heavy-bottomed saucepan, over medium-high heat, whisk lemon juice and sugar. Cook until the sugar has dissolved.
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In a bowl, whisk egg yolks together. Temper the yolks with a ladle of lemon syrup, whisking quickly to avoid cooking the yolks.
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Add the yolk mixture to the pan and whisk. Continue to cook until the mixture coats the back of a wooden spoon.
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Remove from heat and add butter.
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Filter the mixture through a sieve to catch any pieces of egg yolk that may have scrambled with the heat.
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Set Aside.
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When the Pavlova is cooled, spoon the lemon curd into the center divet of the pavlova. Top with freshly cut figs, serve and enjoy!
We love to see your recreations! Tag us @stokesstores and @botanicaandbloom