Comments on: Lemon Cream Pavlovas

By: Patricia

Patricia — Tue, 26 May 2020 00:12:20 +0000

I made this today and it is delicious. One problem I had is that the mareingue stuck to the parchment paper. Disappointing. Guess I should have lightly oiled the paper?

By: Emily Margolin

Emily Margolin — Mon, 15 Aug 2016 00:12:45 +0000

I am making these now! I yielded more than 6 pavlova’s… in the oven now. Wondering if I just whipped too long, or perhaps I didn’t put enough whip on the circles! Regardless I can’t wait to try. :)

By: Rosaleen Perlot

Rosaleen Perlot — Mon, 23 Jun 2014 20:41:56 +0000

Thank you for your recipe!!! I made this recipe but doubled it for our friends and family and it was a hit. We are familiar with pavlova but never made it before. It is a nice break from trifle! As an aside I bought my lemon curd from TJs and I topped my whipped cream with fresh raspberries. The meringue was terrific- I cut down the sugar to 1 cup since I had doubled the recipe and it was still delicious. I had basic sugar and had to grind it up in a food processor it to make it superfine. A tip for others baking for first time…Try not to overbake the meringue so it’s not soo chewy- but everyone loved it; just had to use a fork and knife or you can just chew a little longer! BTW- I froze the yokes and maybe will use it for something…

By: Colette @ JFF!

Colette @ JFF! — Thu, 20 Jun 2013 19:28:54 +0000

I love the fact that you didn’t waste any yolks and used them to make your own lemon curd.

By: Audra

Audra — Thu, 13 Jun 2013 13:41:26 +0000

In reply to ashley - baker by nature. Definitely!! :)

By: ashley - baker by nature

ashley - baker by nature — Thu, 13 Jun 2013 00:21:40 +0000

These look so light and luscious! Love em’! P.S. If you’re ever free, I’d love to meet up one weekend since we’re both in NYC! xx

By: Baker Momma

Baker Momma — Wed, 12 Jun 2013 01:09:42 +0000

Looks very light and summery! Thanks for the wonderful idea.