Pavlova with Lemon Curd: Low Carb Pavlova Recipe (2024)

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.

Pavlova with Lemon Curd: Low Carb Pavlova Recipe (1)

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.


‘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.

Barkers New Zealand

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.

Pavlova with Lemon Curd: Low Carb Pavlova Recipe (2)

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.

Pavlova with Lemon Curd: Low Carb Pavlova Recipe (3)

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.

Pavlova with Lemon Curd: Low Carb Pavlova Recipe (4)

Go slow

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.

Pavlova with Lemon Curd: Low Carb Pavlova Recipe (5)

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!

Pavlova with Lemon Curd: Low Carb Pavlova Recipe (6)

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

More keto Meringues that are great for any occasion. Check out my favorite Keto Pavlova or the Low Carb Ghost Cookies!

Pavlova with Lemon Curd: Low Carb Pavlova Recipe (7)

Pavlova with Lemon Curd

Sugar Free Pavlova with Lemon Curd with Fresh Berries. Try this delicous desert this holiday season.

Pavlova with Lemon Curd: Low Carb Pavlova Recipe (8)

Mad About Meringues

More keto Meringues that are great for any occasion. Check out my favorite Keto Pavlova or the Low Carb Ghost Cookies!

Pavlova with Lemon Curd: Low Carb Pavlova Recipe (9)

Sugar Free Peeps

Sugar Free Peeps that are perfect for your Easter and super low carb. Zero Carb to be exact!

Pavlova with Lemon Curd: Low Carb Pavlova Recipe (10)

Almond Cloud Cookies

Low Carb Almond Cloud Meringue Cookies. These cookies are light and dreamy with a hint of almond and of course sugar free!

Pavlova with Lemon Curd: Low Carb Pavlova Recipe (11)
Pavlova with Lemon Curd: Low Carb Pavlova Recipe (12)

Yield: 12

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 5 minutes

Total Time: 1 hour 40 minutes

Sugar Free Pavlova with Lemon Curd with Fresh Berries. Try this delicous desert this holiday season.

Ingredients

Pavlova

Lemon Curd

  • 12 small Strawberries
  • 36 small Blueberries

Instructions

Pavlova

  1. 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.
  2. 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.
  3. 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.

Lemon Curd

  1. While the Pavlova is baking place the egg yolks in a heavy bottomed saucepan. Using medium heat stir constantly for about 2 minutes.
  2. 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.
  3. 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.

Garnish

  • 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!

Nutrition Information

Yield

6

Serving Size

2 Mini Pavlovas

Amount Per Serving Calories 130Total Fat 12gCarbohydrates 2.4gProtein 4.3g

Pavlova with Lemon Curd: Low Carb Pavlova Recipe (16)
Pavlova with Lemon Curd: Low Carb Pavlova Recipe (17)class=”wp-image-4217″ width=”600″ height=”900″/>
Pavlova with Lemon Curd: Low Carb Pavlova Recipe (2024)

FAQs

Can I reduce the sugar in my pavlova? ›

The answer: surprisingly quite low. A typical pavlova recipe might have a ratio of 1/4 cup of sugar per egg white in the recipe. I found that I could cut the sugar in half with no noticeable impact on texture and taste.

What's the difference between meringue and pavlova? ›

What's the Difference Between Pavlova and Meringue? Pavlovas and meringues are both made of whipped egg white, but a Pavlova has a delicate crispy exterior with pillowy soft marshmallow inside, while meringue is dry and crisp all the way through.

What does vinegar do in pavlova? ›

The acid will actually help stabilise your whipped whites too. That's why we add cream of tartar to our pavlova recipes. If you use a little more vinegar in the meringue, you'll encourage a soft centre and a crisp shell.

What happens if you don't add cornflour to pavlova? ›

Pavlova is high in sugar, which absorbs moisture from other ingredients and the atmosphere. Making a meringue on a very humid day can result in a weeping, soft or sticky pavlova. To reduce the chance of this happening, use a recipe that uses cornflour in the meringue base.

What happens if you put less sugar in meringue? ›

How much sugar and how much egg white do we need? According to most bakers, you'll need 30-60g sugar per egg white (we are assuming large eggs). The less sugar, the softer the meringue.

What happens if there is not enough sugar in meringue? ›

The meringue mixture splits on standing before baking.

Sugar stabilises a meringue mixture, so the lower the sugar content, the less stable the mixture will be.

What does vinegar do for meringue? ›

The cornflour and vinegar that is added strengthens the egg white and make it more stable and you get the marshmallowy centres from the shorter cooking time.

Why does my pavlova go chewy? ›

Sugar makes the pavlova mixture strong and stable, and is responsible for that super hard shiny crust. I found that as you reduce the sugar or increase the brown sugar (it has more moisture), the final result is a chewier, with a more fragile, shattery crust.

Is pavlova Russian or Australian? ›

pavlova, meringue-based dessert of Australian and New Zealand origin that is commonly topped with whipped cream and fruit and served at holidays. New Zealanders and Australians compete for ownership of pavlova, which in both countries is an iconic national delicacy.

What happens if you put too much vinegar in pavlova? ›

If you have accidentally added too much vinegar, bake the same pavlova again at 150C for half an hour. This will crips it up but also give it a slightly darker colour. Just before serving, whip the cream and spoon it onto the top of the pavlova, leaving an edge of pavlova.

Why put cornstarch in pavlova? ›

A Note on Corn Starch

Some pavlova recipes call for mixing cornstarch into the sugar before adding it to the egg whites. While this old family recipe is made without cornstarch, some say it helps to absorb any extra moisture, keeping the meringue completely dry, which could be especially helpful in humid environments.

Why won't my pavlova go crispy? ›

Pavlova shell isn't crisp: is it humid? Pavlovas love to soak up moisture, so avoid making them on humid days. Egg whites won't whip: make sure your metal or glass mixing bowl is completely clean and dry, with no oily residue.

What can go wrong with pavlova? ›

Unfortunately there is one major problem associated with leaving the pav in the oven for too long - weeping pavs. Weeping can occur when the middle of the pav has dried out too much. Essentially when the marshmallow in the middle is above 100 C, some of the water associated with the egg white is going to turn to steam.

What can I use instead of cornstarch in a pavlova? ›

Here are five of the best cornstarch substitutes for all your thickening needs.
  1. All-Purpose Flour. Yep, that's right — all-purpose flour is a very stable thickener. ...
  2. Arrowroot Powder. ...
  3. Potato Starch. ...
  4. Rice Flour. ...
  5. Tapioca Starch.
Jun 23, 2023

Can I use cornstarch instead of cornflour in pavlova? ›

Apologies for the short answer, but yes, you can use cornstarch. There is a Fielders "Wheaten Cornflour" that is made from wheat.

Can you reduce the amount of sugar in a recipe? ›

Up to 1/3 of the sugar in most recipes can be taken out without a noticeable difference. You should not reduce all the sugar in a recipe, as it is still needed for taste and texture. Note: Do not reduce sugar in yeast breads as the sugar is needed to activate the yeast.

What cancels out sugar in baking? ›

Honey Or Syrup
  • For every cup of sugar, you can replace it with a 1/2 cup to 2/3 cup of honey or 2/3 cup agave.
  • If using maple syrup or molasses, 3/4 cup to 1 cup will do the trick.
Sep 20, 2023

Is sugar important in meringue? ›

The sugar acts as a stabilizer by binding with the water and giving a stable shape to the meringue. The addition of sugar is the critical point in the production of meringue, as it can reduce the foam formation in the beginning and has to be gradually added only after the foaming has begun [3].

Is sugar necessary for meringue? ›

While it may seem daunting, a basic meringue is nothing more than a mixture of beaten egg whites and sugar.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Patricia Veum II

Last Updated:

Views: 6439

Rating: 4.3 / 5 (44 voted)

Reviews: 91% of readers found this page helpful

Author information

Name: Patricia Veum II

Birthday: 1994-12-16

Address: 2064 Little Summit, Goldieton, MS 97651-0862

Phone: +6873952696715

Job: Principal Officer

Hobby: Rafting, Cabaret, Candle making, Jigsaw puzzles, Inline skating, Magic, Graffiti

Introduction: My name is Patricia Veum II, I am a vast, combative, smiling, famous, inexpensive, zealous, sparkling person who loves writing and wants to share my knowledge and understanding with you.