Lemon Custard Topping for Pavlova

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Recipe Image

Anne (Radio Live)


  • 4 egg yolks
  • 1/2 cup caster sugar
  • finely grated rind and juice of 1 lemon
  • 300ml cream, softly whipped



Place egg yolks and sugar in a bowl and whisk over a saucepan of barely simmering water until thick. (careful not to let the bowl touch the water and don't have water too hot otherwise the eggs will scramble) Remove from the heat and allow to cool. Fold in lemon and cream and spoon over a pavlova. Decorate as desired.

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