Perfect Pavlova
★★★★★ 4.1 (36)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Lemon Curd
Short Crust Pastry
Method
Lemon Curd
- Preheat oven to 160°C (140°C fan-forced)
- Place the eggs, caster sugar, cream, lemon rind, juice and vanilla in a bowl and whisk together until well combined
- Pour mixture into prepared pastry case and bake in oven for 30-35 minutes or until filling is just set
- Cool in tin and then refrigerate
- Serve with whipped Devondale All Rounder Cream
Tips & Hints:
- If making your own pastry, prep time will be approx. 30 min (plus chilling time) and the cook time will increase to 1 hour. Be sure to pre-bake your pastry before adding the mix.
Short Crust Pastry
- Blend or process flour, icing sugar and butter until combined. Add yolk and process until dough just comes together
- Knead dough on a lightly floured surface until smooth. Wrap in plastic wrap. Chill for 30 minutes
- Roll out pastry between 2 sheets of baking paper until large enough to line prepared tin. Ease pastry into tin and press into sides. Trim edge and chill for 15 minutes
- Cover pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes. Remove paper and beans and bake further 10 minutes until browned lightly
Tips & Hints:
- If making your own pastry, prep time will be approx. 30 min (plus chilling time) and the cook time will increase to 1 hour. Be sure to pre-bake your pastry before adding the mix.
Lemon Curd
- Preheat oven to 160°C (140°C fan-forced)
- Place the eggs, caster sugar, cream, lemon rind, juice and vanilla in a bowl and whisk together until well combined
- Pour mixture into prepared pastry case and bake in oven for 30-35 minutes or until filling is just set
- Cool in tin and then refrigerate
- Serve with whipped Devondale All Rounder Cream
Tips & Hints:
- If making your own pastry, prep time will be approx. 30 min (plus chilling time) and the cook time will increase to 1 hour. Be sure to pre-bake your pastry before adding the mix.
Short Crust Pastry
- Blend or process flour, icing sugar and butter until combined. Add yolk and process until dough just comes together
- Knead dough on a lightly floured surface until smooth. Wrap in plastic wrap. Chill for 30 minutes
- Roll out pastry between 2 sheets of baking paper until large enough to line prepared tin. Ease pastry into tin and press into sides. Trim edge and chill for 15 minutes
- Cover pastry with baking paper and fill with baking beans or rice. Bake for 15 minutes. Remove paper and beans and bake further 10 minutes until browned lightly
Tips & Hints:
- If making your own pastry, prep time will be approx. 30 min (plus chilling time) and the cook time will increase to 1 hour. Be sure to pre-bake your pastry before adding the mix.
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Sall
SO good! - Great recipe. Thanks very much.
+ 36 star only ratings in addition to the reviews above
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