Lemon curd pavlova with yoghurt sorbet

Nathan Outlaw

Nathan Outlaw

27th April 2016
Nathan Outlaw

Lemon curd pavlova with yoghurt sorbet

This is my recipe for lemon curd pavlova with yoghurt sorbet - serves 6. I find meringues fascinating – the fact that simple egg whites and sugar can be whisked together to create something so special is magic, and I always have some sort of meringue dessert on my restaurant menus. I like to balance the sweetness with something sharp, hence the lemon and tangy yoghurt sorbet topping for this pavlova. It’s a favourite dessert at home.


  • For the meringue:
  • 3 medium egg whites
150g caster sugar

  • 1 vanilla pod, split and seeds scraped

  • 2 tsp cornflour

  • 2 tsp white wine vinegar
  • For the lemon curd:
  • Finely grated zest of 1 lemon
  • 130ml lemon juice

  • 100g caster sugar

  • 80g egg yolks (about 4 medium)
  • 1 egg white

  • 200g unsalted butter, chilled and diced
  • For the sorbet:
  • 200ml whole milk

  • 100g caster sugar

  • 120g liquid glucose

  • 300g full-fat Greek yoghurt
  • For the lemon syrup
  • 200ml liquid glucose

  • Finely grated zest of 1 lemon
  • 100ml lemon juice

  • 100g caster sugar
  • To finish:
  • 50g flaked almonds, toasted


Preheat your oven to 110°C/Gas 1⁄4 and line a baking sheet with a silicone mat or baking parchment. Wipe your stand mixer (or other) bowl with kitchen paper dipped in vinegar to remove any trace of grease.

Using a stand mixer or electric hand mixer, whisk the egg whites in
the bowl to soft peaks. Whisk in the sugar a third at a time until fully incorporated; add the vanilla seeds with the last of the sugar. Gently fold in the cornflour and wine vinegar, using a spatula or large metal spoon.

Using a large spoon, shape the meringue into 6 equal sized mounds on the prepared tray and then use the back of the spoon to make an indent in each one. Bake the meringues for 1 hour.

Meanwhile, make the lemon curd. Put the lemon zest and juice, sugar and egg yolks into a heatproof bowl and set over a pan of simmering water. Whisk until the mixture thickens, then remove the bowl from the pan and whisk in the cold butter, a piece at a time, until it is all incorporated. Strain the curd through a sieve into a bowl, cover and refrigerate until set.

To make the yoghurt sorbet, put the milk, sugar and liquid glucose into a pan and place over a medium heat to dissolve the sugar. Bring to a simmer, take off the heat and leave to cool. Once cold, whisk in the yoghurt, then transfer to an ice-cream machine and churn until thick.

For the lemon syrup, heat the glucose, lemon zest and juice, and the sugar in a pan over a medium heat to dissolve the sugar. Let simmer for 3 minutes, then pour the syrup into a bowl and leave to cool.

When the sorbet is ready, spoon into a suitable container and place in the freezer. When the meringues are cooked, transfer to a wire rack to cool.

To assemble, put a spoonful of lemon curd in the centre of each bowl and place a meringue on top. Using a piping bag, pipe dots of lemon curd on top of the meringue. Drizzle the lemon syrup over the meringues and around each plate. Top each meringue with a scoop of the sorbet. Scatter over the toasted almonds and serve, with extra curd on the side.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.