Nathalie Dupree

January 1, 1970

Lemon Pavlova Roll

For lemon curd:
1-1/3 cups sugar
3/4 cup lemon juice (4 to 5 lemons)
3 large eggs
1 cup butter, cut into pieces

Stir together the sugar and lemon juice in a small sauce pan, and place over simmering water until sugar has dissolved. Remove from heat.


Whisk the eggs together. While continuing to whisk, slowly pour in the dissolved sugar mixture into the egg mixture. Return the mixture to the sauce pan back over the simmering water. Continuously stir the mixture until thick and the sauce coats the back of a wooden spoon. Remove from the heat.


Melt the butter, several pieces at a time, in the warm sauce, allowing each piece to melt before adding more. Continue adding the butter until all is incorporated. Refrigerate to cool completely.

For Pavlova roll:
8 egg whites
1-1/2 cups sugar
1 tablespoon white vinegar
1 teaspoon vanilla
2 tablespoons cornstarch
1/2 cup whipping cream

Preheat the oven to 325 degrees.
Line a cookie sheet (15x10-1/2-inch) with parchment paper and set aside.
Beat the egg whites until soft peaks form. Add the sugar and continue beating until stiff, about 4 to 5 minutes. Add the vinegar, vanilla and cornstarch, mixing just enough to incorporate. Pour the meringue mixture onto the parchment paper and spread evenly.


Bake for 20 minutes or until the top is golden. After the meringue has cooled, run a knife around the edge and turn out onto a clean sheet of parchment paper.


Whip the cream until stiff and fold into the cooled lemon curd. Spread the lemon curd mixture evenly over the meringue. (You may have extra lemon curd, but can add as much or as little as desired). Using the parchment paper, roll the meringue lengthwise, as tightly as possible without breaking it. Slice into 1-inch-thick pieces and serve.

Hope you enjoy!