Raspberry Lemon Pavlova Recipe

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Raspberry Lemon Pavlova Recipe
Raspberry Lemon Pavlova Recipe photo by Taste of Home
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Raspberry Lemon Pavlova Recipe

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1
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As Denise Nyland of Panama City, Florida says, “This makes a very light and fresh dessert.” This lovely dessert features a hard-baked meringue shell topped with lemon curd, lighter whipped topping and fresh berries for a pretty presentation. Enjoy!
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. Bake: 55 min. + standing
MAKES:
10 servings
TOTAL TIME:
Prep: 40 min. Bake: 55 min. + standing

Ingredients

  • 4 egg whites
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • TOPPING:
  • 3/4 cup lemon curd
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1-1/2 cups fresh raspberries

Directions

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a large pizza pan with parchment paper; set aside.
Add cornstarch, vinegar and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
Spread into a 12-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 55-65 minutes or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/4 hours.
Just before serving, spread lemon curd into meringue shell. Top with whipped topping and raspberries. Yield: 10 servings.
Originally published as Raspberry Lemon Pavlova in Light & Tasty April/May 2007, p66

Nutritional Facts

1 slice: 229 calories, 4g fat (3g saturated fat), 18mg cholesterol, 40mg sodium, 44g carbohydrate (39g sugars, 1g fiber), 2g protein.

  • 4 egg whites
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • TOPPING:
  • 3/4 cup lemon curd
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1-1/2 cups fresh raspberries
  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Line a large pizza pan with parchment paper; set aside.
  2. Add cornstarch, vinegar and vanilla to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
  3. Spread into a 12-in. circle on prepared pan, forming a shallow well in the center. Bake at 225° for 55-65 minutes or until set and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/4 hours.
  4. Just before serving, spread lemon curd into meringue shell. Top with whipped topping and raspberries. Yield: 10 servings.
Originally published as Raspberry Lemon Pavlova in Light & Tasty April/May 2007, p66

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#1kynana User ID: 2249590 163149
Reviewed Apr. 19, 2009

"How about sharing your lemon cream cake recipe?"

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