Lemon Pavlova

From EatingWell: January/February 2011

This show-stopping dessert is a New Zealand (and Australian) classic reportedly created in honor of the famous ballerina Anna Pavlova when she visited the Southern Hemisphere. Our version delivers a wonderful combination of sweet meringue crunch and velvety tart lemon curd. The meringue is somewhat fragile—expect it to crack and crumble a bit as you slice it into individual servings. For the best results, avoid making the meringue on a humid or rainy day. The extra moisture in the air may prevent it from drying and crisping properly.

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2 Reviews for Lemon Pavlova

11/25/2012

Anonymous

Recommends this recipe

A crowd-pleaser

I served this to company, and even a woman who dislikes lemon meringue pie loved it. You can make the lemon curd and meringue ahead. When it's time for dessert, simply whip the cream, spoon the lemon curd into the shell, top with the cream and serve!

Pros: Can be made ahead for the most part.

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