Upside Down Lemon Meringue Pie Pavlova

Being part of a pavlova blog hop meant that in order to add something a little different to the mix, creativity was the key. I looked around my kitchen and had heaps of lemons, and thought about making a lemon meringue pie. Then it dawned on me that instead of a pie, I could do an upside-down version and use it as my pavlova entry!

Straight lemon curd I felt would be a little overwhelming on the already sweet pavlova base, so I merged the traditional cream with some home made lemon curd to make a tangy creamy topping.

Upside Down Lemon Meringue Pie Pavlova

To balance against the sweetness, I picked raspberries and blueberries which aren't as sweet as other fruit.

I wanted to replicate the pie base texture so I crumbled a little lemon shortbread on the top. It was a nice addition giving a little extra texture as well as the crisp pavlova shell.

The result was an indulgent dessert! Perfect for a summer evening!

Pavlova

4 Egg whites
200g Caster sugar (for 5 egg whites: 220g caster sugar, for 6 egg whites: 250g caster sugar)
2 tsp corn flour
1 tsp vanilla essence

• Pre heat oven to 100º;
• Line a baking tray with baking paper;
• Whisk egg whites till they form hard peaks and the bowl can be turned upside down without the egg whites moving;
• Slowly add the caster sugar spoon at a time;
• When sugar is combined and mixture is glossy, add corn flour and vanilla essence;
• Scoop the mixture on to the lined tray and cook for 1 hour - 1 hour 20 mins until the outside is just crisp;
• Leave the pavlova to cool in the oven with the door open for a few hours till the oven is completely cold. Close the door and leave till cool. 

Home-made Lemon Curd

Lemon Curd
this makes extra lemon curd but it can be kept in the fridge for a few weeks

2 eggs + 2 egg yolks
165g caster sugar
80g butter
zest and juice of 2 lemons

I used my saucier for making the lemon curd, but I don't know if this is a gadget that features in many kitchens. For those who don't have every gadget under the sun:

• Stir the eggs with sugar until the mixture is smooth; 
• Add the zest and lemon juice; 
• On a low heat, stirring constantly, gradually add the butter; 
• Keep stirring until the mixture is thick. This will probably take about 20 -30 mins; 
• When thick, pour into a jar and cool completely.

Before the Oven - Lemon
Shortbread Crumb

Lemon Shortbread Crumb
this makes 12 fingers - you only need 1 for the pavlova recipe so if you want to drop a step, just use a bought shortbread finger!

125g plain flour
80g butter
40g caster sugar
zest of 1 lemon

• In the food processor whiz the flour and butter until the mixture looks like breadcrumbs; 
• Add the caster sugar and zest, and combine;
• Knead the mixture till smooth and shape into a 2cm diameter sausage;
• Wrap with Cling film and chill for 30 mins; 
• Preheat the oven to 170º; 
• Slice the chilled shortbread dough into 0.5cm slices; 
• Lay on a baking tray and bake for 10 - 15 mins until golden brown; 
• Remove from the oven and cool.

The "finished" product

Assembling

300ml thickened cream
handful of raspberries
handful of blueberries

• Whip the cream until it reaches a stiff peak consistency;
• Gently fold in half of the lemon curd. Try not to completely combine the curd, but swirl it into a ripple effect;
• Top the pavlova with the lemon curd cream mixture;
• Decorate with raspberries and blueberries;
• Crumble 1 small shortbread piece over.