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The best lemon curd pavlova recipe is from the Queen of Baking, Mary Berry. This recipe was featured in her latest book “Mary Berry Cooks.” It’s a classic dessert created in Australia and New Zealand. Pavlova is traditionally served topped with whipped cream and fresh fruit or berries.
And it works so well because the sweetness of the meringue base (which is essentially what a pavlova is) is off-set by the tartness of the lemon curd. The toasted flaked almonds are also a must as they provide a nice contrast in texture to the cream and lemon curd.
To make a gorgeous keto pavlova, whip heavy cream with sweetener until soft peaks form. Carefully spread the whipped cream all over the top of the low-carb pavlova and serve with fresh fruit such as fresh berries and give a light dusting of powdered confectioners sugar (sugar-free) all over.
Lemon curd can be made with different fruits however the most popular flavors appear to be Passionfruit and Lemon. Use an electric whisk. It is paramount to your sanity as a baker that you use an electric whisk when making any type of meringue dessert or Pavlova.