Experience the refreshing and delightful combination of lemon and meringue in this frozen pavlova recipe. The contrast between the crispy almond-sprinkled meringue and the creamy lemon filling makes for a perfect summer dessert. Topped with fresh strawberries and mint, this treat is both visually appealing and irresistibly tasty.
Photos of Frozen Lemon Pavlova Recipe
Some ingredients in this recipe might not be commonly found in every household. For instance, cornstarch is used to dust the parchment, ensuring the meringue doesn't stick. Almonds provide a nutty texture to the meringue. Make sure to get fresh mint and strawberries for the garnish. Check your pantry for these items before heading to the supermarket.
Ingredients for Frozen Lemon Pavlova
Cornstarch: Used to dust the parchment and prevent sticking.
Egg whites: Forms the base of the meringue and the lemon filling.
White sugar: Sweetens both the meringue and the lemon filling.
Ground cinnamon: Adds a warm spice flavor to the meringue.
Almonds: Sprinkled over the meringue for added crunch and flavor.
Salt: Enhances the flavor of the lemon filling.
Lemon juice: Provides the tartness in the lemon filling.
Lemon zest: Adds citrus aroma and flavor to the filling.
Heavy cream: Whipped and folded into the lemon filling for a creamy texture.
Lemon: Used for decoration, adds a fresh citrus look.
Mint sprig: Garnishes the pavlova, adding a hint of freshness.
Fresh strawberries: Decorate the pavlova, adding color and sweetness.
One reader, Alonzo Mcnair says:
This frozen lemon pavlova is a delightful treat! The meringue is perfectly crisp, and the lemon filling is refreshingly tangy. The combination of almonds and cinnamon adds a unique twist. It's a showstopper dessert that's surprisingly easy to make. Highly recommend!
Key Techniques for Making Frozen Lemon Pavlova
How to beat egg whites until stiff peaks form: Explanation on how to whip egg whites until they form peaks that stand up straight when the beaters are lifted. How to fold whipped cream into a mixture: Explanation on gently combining whipped cream with another mixture to maintain its airy texture. How to prepare a jelly roll pan: Explanation on greasing and lining a jelly roll pan with parchment paper, then dusting it with cornstarch. How to turn over meringue onto a foil-covered surface: Explanation on safely flipping the baked meringue onto a foil-covered surface without breaking it. How to wrap and freeze a pavlova log: Explanation on wrapping the pavlova log in foil and placing it in the freezer to set.
How To Make Frozen Lemon Pavlova
Everyone will surely love this frozen lemon pavlova with meringue and flavorful lemon filling that goes extremely well with mojito cocktails.
Serves:
Ingredients
For the Meringue:
- 2tspcornstarch
- 6egg whites
- 1½cupswhite sugar
- 1½tspground cinnamon
- ¼cupwhite sugar
- 3½ozalmonds,sliced
For the Lemon Filling:
- 3egg whites
- pinchsalt
- 1cupwhite sugar
- ¼cuplemon juice
- 4tsplemon zest
- 1cupheavy cream
- 1lemon,sliced
- 1fresh mint sprig
- 1cupfresh strawberries
Instructions
-
Preheat an oven to 350 degrees F (175 degrees C). Grease a 10×15-inch jelly roll pan and line the pan with parchment. Grease the parchment and dust with the cornstarch.
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Beat the 6 egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1½ cups sugar, continuing to beat until stiff peaks form.
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Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue mixture in the prepared pan.
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Whisk together the cinnamon and ¼ cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture.
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Bake meringue in the preheated oven until lightly brown for 12 to 15 minutes. Remove pan from oven; turn over onto a foil-covered surface, almond side down.
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Set aside to cool completely. Carefully remove parchment when cool.
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Beat the 3 egg whites until foamy in a large glass or metal mixing bowl. Add salt, continuing to beat until stiff peaks form. Gradually beat in 1 cup sugar then gradually beat in lemon juice and zest.
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In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture.
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Place the filling in the center of the meringue. Using the foil to lift the meringue, fold the sides of the meringue over the filling, making a log shape. Wrap the log in foil and place it in the freezer for at least two hours.
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To serve, unwrap pavlova. Decorate with lemon slices, mint leaves, and strawberries. Serve frozen.
Nutrition
- Calories: 470.66kcal
- Fat: 17.37g
- Saturated Fat: 7.34g
- Trans Fat: 0.00g
- Monounsaturated Fat: 7.10g
- Polyunsaturated Fat: 1.98g
- Carbohydrates: 76.40g
- Fiber: 2.62g
- Sugar: 71.55g
- Protein: 6.79g
- Cholesterol: 40.76mg
- Sodium: 414.07mg
- Calcium: 70.14mg
- Potassium: 220.26mg
- Iron: 0.88mg
- Vitamin A: 125.53µg
- Vitamin C: 19.64mg
Time-Saving Tips for Making Frozen Lemon Pavlova Recipe
Prepare ingredients in advance: Measure and organize all ingredients before starting. This reduces prep time and ensures a smooth cooking process.
Use a stand mixer: A stand mixer can beat egg whites and cream faster and more efficiently than a hand whisk, saving you valuable time.
Preheat the oven: Preheat your oven while preparing the meringue. This way, you can pop it in as soon as it's ready.
Chill the bowl: Chill your mixing bowl and beaters before whipping cream. This helps achieve stiff peaks faster, cutting down on preparation time.
Substitute Ingredients For Frozen Lemon Pavlova Recipe
cornstarch - Substitute with arrowroot powder: Arrowroot powder has similar thickening properties and can be used in the same quantity.
egg whites - Substitute with aquafaba: Aquafaba, the liquid from canned chickpeas, mimics the properties of egg whites and can be whipped to form stiff peaks.
white sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
ground cinnamon - Substitute with ground nutmeg: Ground nutmeg provides a warm, spicy flavor similar to cinnamon.
almonds - Substitute with hazelnuts: Hazelnuts offer a similar crunch and nutty flavor.
lemon juice - Substitute with lime juice: Lime juice provides a similar tartness and acidity.
lemon zest - Substitute with orange zest: Orange zest offers a citrusy flavor, though slightly sweeter.
heavy cream - Substitute with coconut cream: Coconut cream provides a rich, creamy texture and is a good dairy-free alternative.
lemon - Substitute with lime: Lime provides a similar tartness and can be used in the same quantity.
fresh mint sprig - Substitute with basil: Basil offers a fresh, aromatic flavor that complements desserts well.
fresh strawberries - Substitute with raspberries: Raspberries provide a similar tartness and vibrant color.
Presentation Ideas for a Stunning Frozen Lemon Pavlova
Serve smaller portion sizes: Slice the frozen lemon pavlova into elegant, bite-sized portions to ensure a refined and delicate presentation.
Use decoration: Garnish each slice with a thin lemon slice, a fresh mint leaf, and a couple of fresh strawberries for a vibrant and colorful touch.
Create height: Stack the slices slightly offset on the plate to add visual interest and dimension, making the dessert look more sophisticated.
Drizzle sauce: Lightly drizzle a lemon syrup or strawberry coulis around the plate to enhance the flavors and add a professional touch.
Add texture: Sprinkle some finely chopped almonds around the plate to provide a contrasting crunch and to tie in the almond flavor from the meringue.
Use elegant plating: Choose a sleek, white plate to make the colors of the pavlova and garnishes pop, ensuring a clean and modern presentation.
Incorporate edible flowers: Add a few edible flowers, such as violets or pansies, to the plate for an extra touch of elegance and a pop of color.
Highlight the layers: Ensure that the layers of meringue and lemon filling are clearly visible in each slice to showcase the intricate work and flavors.
Balance the elements: Arrange the garnishes and sauce in a balanced manner around the plate to create a harmonious and visually appealing presentation.
Finish with a dusting: Lightly dust the plate with powdered sugar or lemon zest to add a final touch of finesse and to enhance the overall presentation.
Essential Tools for Making Frozen Lemon Pavlova
Oven: Used to bake the meringue to a light brown color.
10x15-inch jelly roll pan: The pan where the meringue mixture is spread and baked.
Parchment paper: Lining for the pan to prevent the meringue from sticking.
Cornstarch: Used to dust the parchment paper to further prevent sticking.
Large glass or metal mixing bowl: For beating the egg whites to stiff peaks.
Electric mixer: To beat the egg whites and cream until stiff peaks form.
Whisk: An alternative to the electric mixer for beating the egg whites.
Small bowl: For mixing the cinnamon and sugar together.
Foil: Used to cover the surface when turning the meringue out and for wrapping the pavlova log.
Spatula: To spread the meringue mixture evenly in the pan and to fold the whipped cream into the lemon mixture.
Zester: To zest the lemon for the lemon filling.
Juicer: To extract the lemon juice for the lemon filling.
Knife: To slice the lemon for decoration.
Cutting board: Surface for slicing the lemon and strawberries.
Freezer: To freeze the pavlova log for at least two hours.
Serving platter: To present the pavlova when serving.
Decorating tools: Such as a small knife or tweezers, to arrange the lemon slices, mint leaves, and strawberries for decoration.
Storage and Freezing Instructions for Frozen Lemon Pavlova
Here are the storing and freezing guidelines for the frozen lemon pavlova recipe:
- Once the pavlova is assembled and frozen for at least two hours, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Label the package with the date and store it in the freezer for up to one month.
- If you have leftovers after serving, wrap individual portions tightly in plastic wrap and place them in an airtight container. Store in the freezer for up to one week. Allow the portions to thaw slightly at room temperature for 5-10 minutes before serving.
- To maintain the best texture and flavor, avoid refreezing the pavlova once it has thawed. The meringue may become soft and lose its crisp texture upon refreezing.
- If you want to prepare the lemon filling in advance, you can make it up to one day ahead and store it in an airtight container in the refrigerator. When ready to assemble the pavlova, simply spread the filling over the meringue and freeze as directed.
- For the best results, assemble the pavlova just before freezing to prevent the meringue from becoming soggy. The meringue base can be prepared up to two days in advance and stored in an airtight container at room temperature until ready to use.
Interesting Trivia About Frozen Lemon Pavlova
A unique aspect of this frozen lemon pavlova recipe is the incorporation of ground cinnamon and almonds into the meringue, adding a delightful crunch and a hint of spice to the traditional pavlova.
Is Making Frozen Lemon Pavlova at Home Cost-Effective?
This frozen lemon pavlova recipe is moderately cost-effective for a household. The primary ingredients like egg whites, sugar, and lemons are relatively inexpensive. However, items like heavy cream and fresh strawberries can add to the cost. The overall verdict rating for this recipe is a 7 out of 10. The approximate cost for a household of 4 people is around $15-$20 USD.
Is Frozen Lemon Pavlova Healthy or Unhealthy?
The frozen lemon pavlova recipe, while delicious, is not particularly healthy due to its high sugar and fat content. The meringue alone contains a significant amount of sugar, and the lemon filling also includes sugar and heavy cream. Additionally, the almonds add some healthy fats but also contribute to the overall calorie count.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of sugar in both the meringue and the lemon filling. You can experiment with using natural sweeteners like honey or maple syrup in smaller quantities.
- Replace some or all of the heavy cream with Greek yogurt, which is lower in fat and higher in protein.
- Incorporate more fresh fruits, such as berries or sliced peaches, to increase the nutritional value and add natural sweetness.
- Use a smaller portion of the pavlova as a treat rather than a regular dessert, and balance it with a well-rounded diet.
By making these adjustments, you can still enjoy the delightful flavors and textures of the frozen lemon pavlova while reducing its impact on your overall health. Remember, moderation is key, and it's perfectly fine to indulge in a treat like this occasionally as part of a balanced lifestyle.
Editor's Opinion on the Frozen Lemon Pavlova Recipe
This frozen lemon pavlova recipe is a delightful twist on the classic dessert, combining the crispiness of meringue with a refreshing lemon filling. The addition of cinnamon and almonds adds a unique flavor and texture contrast. However, the recipe could benefit from clearer instructions on handling the delicate meringue. The final presentation with lemon slices, mint leaves, and strawberries is visually appealing and enhances the overall taste. Freezing the pavlova adds an interesting texture, making it a perfect summer treat. Overall, it's an innovative and delicious dessert that requires careful execution.
Enhance Your Frozen Lemon Pavlova Recipe with These Unique Side Dishes:
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Appetizer and Main Course Ideas to Serve with Frozen Lemon Pavlova Recipe
Why trust this Frozen Lemon Pavlova Recipe:
This frozen lemon pavlova recipe is a delightful blend of meringue, lemon zest, and fresh strawberries. The combination of almonds and cinnamon adds a unique twist to the traditional pavlova. The step-by-step instructions ensure that even novice bakers can achieve a stunning dessert. The use of heavy cream and lemon juice guarantees a rich and tangy filling. Trust this recipe for its balance of flavors and textures, making it a perfect treat for any occasion.
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