Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Almond Pavlova With Lemon Curd and Strawberries

Almond Pavlova With Lemon Curd and Strawberries

Provided by: Chef Anne Rosenzweig
Served at: Inside

  • Type of Dish: Desserts: All, Desserts: Other
  • Servings: 8
  • Cuisine: Eastern European
  • Special Requests: Healthy
  • Reader Rating:

    1 out of 10


    1 Reviews | Write a Review

Email  Print Recipe  Rate & Review

Share this listing

See Also


Lemon Curd
1 cup fresh lemon juice
4 whole eggs
5 egg yolks (reserve 4 whites)
7/8 cup sugar
Grated zest of 3 lemons
Pinch salt

4 egg whites
Pinch salt
3/4 cup granulated sugar
1/2 cup brown sugar
1/4 cup ground almonds
1 teaspoon white vinegar
1 pound fresh strawberries, hulled and sliced


Lemon Curd
Whisk all the ingredients together in a metal bowl. Set the bowl over a pot of simmering water. Continue whisking until the mixture becomes thick and puddinglike. Chill over ice, whisking often. When it cools, cover with plastic wrap and refrigerate. (May be made up to 2 days ahead.)

Preheat the oven to 250 degrees. Beat egg whites with a pinch of salt until soft peaks form. Gradually beat in the sugars, and continue beating until the mixture is thick and stiff. Carefully fold in the ground almonds and vinegar, using a rubber spatula.

Line a baking sheet with parchment. Place 8 dollops of the meringue onto the sheet and, using a spoon, form them into ovals that are slightly depressed in the center (like a soap dish). Bake for 35 minutes, then turn off the oven and let the Pavlovas cool and crisp in the oven for about 1 1/2 hours or overnight. (May be done in advance; store in an airtight container.)

To serve: Place a Pavlova on each plate, fill with lemon curd, and top with sliced strawberries.

(Published 2002)

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.