Pavlova with Lemon Curd
This Pavlova with Lemon Curd recipe is sugar free and guaranteed to please because it is just that good.
A keto Pavlova is great year round however there is something about a Pavlova that really satisfies in the springtime.
A few years ago my mother started making Pavlovas in her kitchen back home in Cohasset and because she knows I appreciate pretty food pictures. sent the pictures to me.
My mother is an extremely creative person therefore this airy creative dessert I think spoke to her.
It is for this reason that after seeing her Pavlova I was inspired to create my own sugar free Pavlova.
I hope you enjoy this awesome sugar free pavlova with lemon curd as much as I did.
Sugar Free Pavlova with Lemon Curd Recipe
If the fluffy sugar free goodness in the Pavlova is the best thing about this dessert then the second best must be the sugar free lemon curd.
Barkers New Zealand
‘Lemon Curd’ is originally English in origin dating back to the early 1800’s. The recipe back then was rather literal and not at all how we’d think of Lemon Curd these days — lemon acidulating cream to form curds then separated from the whey through a cheesecloth.
Lemon Curd in modern times means a velvety custard like pudding that is used on tarts and in pies.
Because Sugar Free Lemon Curd tastes like a sweet and tart pudding or cream it goes great on this Pavlova recipe.
Lemon curd can be made with different fruits however the most popular flavors appear to be Passionfruit and Lemon.
Tips and Tricks to getting your Pavlova with Lemon Curd just right
Use an electric whisk.
It is paramount to your sanity as a baker that you use an electric whisk when making any type of meringue dessert or Pavlova.
You don’t need to invest in anything fancy above all get one has a whisk attachment.
Make sure to use a bowl that is either glass or metal and extremely clean.
Your Pavlova will not rise if there is any grease or other detritus in the bowl so make sure to clean the bowl thoroughly before starting.
Use old eggs
Use older eggs whenever possible to get a higher fluffier Pavlova or Meringue.
A easy way to determine if an egg is suitable for your Pavlova recipe is to place an egg in a glass of water.
Pay attention and if the egg stands up on its end then it is older and therefore will work great for your Pavlova.
If the egg floats in the water then it is too old and needs to tossed out.
If the Egg lays on its side on the bottom of the glass then it is a fresh egg.
Add the dry ingredients slowly while whisking the Pavlova in order to prevent breakage.
I suggest slowly adding the dry ingredients about 2 TBS at a time because it will simply be perfect.
Don’t leave out the Cream of Tartar!
The Cream of Tartar helps to stabilize the Pavlova and therefore will yield a much fluffier dessert.
The first time I made a Pavlova I skipped the Cream of Tartar, as a result I created a mess.
Don’t do this, don’t forget the cream of tartar!
The Origins of the Pavlova Dessert
The story goes that a famous Russian Ballerina named Anna Pavlova was touring New Zealand and Australia in 1926 and as a result A chef of a Wellington hotel created the white fluffy dessert in her honor.
The delicious Pavlova is a traditional Christmas dessert for New Zealand however it can be enjoyed year round.
Other Low Carb Desserts with Meringue
Sugar Free Pavlova with Lemon Curd with Fresh Berries. Try this delicous desert this holiday season.
- 8 egg whites
- 1/2 cup powdered Erythritol
- 30 drops Liquid Stevia
- 1 Tbs Cream of Tartar
- 2 Tbs xanthan Gum
- 2 Tsp Vanilla Extract
- 1/3 cup Lemon Juice
- 8 Egg Yolks
- 1/2 cup (use more or less to taste) Powdered Erythritol
- 7 Tbs Coconut Oil
- 12 small Strawberries
- 36 small Blueberries
- Bring the eggs to room temperature. To do this quickly place the eggs inside a bowl of hot water for a few minutes until they are at room temperature. While you wait for the eggs to come to temperature line a cookie sheet with a piece of parchment paper. Seperate the egg yolks and whites into separate bowls.
- Using the whisk attachment whisk the egg whites until frothy and then add in the stevia, vanilla and Cream of Tartar. Whisk for another 5-10 minutes until peaks start to form. Slowly add the Xanthum Gum while still whisking continuously. Add in the powdered erythritol two tablespoons at a time, slowly. Continue to whisk until glossy stiff peaks form. You should be able to flip the bowl upside down and not spill anything. If stiff peaks still do not form try adding 1/2 TBS of lemon juice to the mixture or a bit more Cream of Tartar.
- Using a frosting bag with a wide tip pipe the Pavlova mixture on to the parchment paper in 12 medium sized mini Pavlovas in a circle. Use a spoon to smooth out a space on top of each mini Pavlova fo create a spot to put the fruit. Bake in the oven at 175 degrees for about 90 minutes or until the top is firm. Take from the oven and allow it to cool for about 15 minutes.
- While the Pavlova is baking place the egg yolks in a heavy bottomed saucepan. Using medium heat stir constantly for about 2 minutes.
- Add the Lemon Juice and sweetener and continue to stir, never reaching a boil. Taste the mixture and add more lemon juice or sweetener accordingly. Continue for another 2 minutes.
- Add the coconut oil all at once and continue to stir, scraping the bottom of the pan. As soon as you see a bubble remove the pan from the heat. Using a mesh strainer, strain the lemon curd into a mason jar and set aside for later. Toss the solid particles that are caught up in the mesh strainer.
- Spoon about 1 1/2 TBS of Lemon Curd on to the Pavlova.
- Place one strawberry and three blueberries on top of each mini Pavlova. Serve and have a happy and delicous day!
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Serving Size2 Mini Pavlovas
Amount Per Serving Calories 130 Total Fat 12g Carbohydrates 2.4g Protein 4.3g