Lemon Curd & Lucy™ Apple Pavlova

At the heart of this pavlova are Lucy Apples, bringing both beauty and brightness to every bite. Their naturally sweet-tart flavor and signature pink flesh add a fresh, juicy contrast to the crisp- soft meringue and silky layers of lemon curd and whipped cream. Diced and lightly kissed with lemon and sugar, the apples stay vibrant and crisp, cutting through the sweetness while echoing the citrus notes of the curd. Each spoonful delivers airy crunch, creamy richness, and the unmistakable pop of Lucy Apples, making them not just a garnish, but the star that ties the entire dessert together.

Ingredients

Pavlova
– 6 egg whites, room temperature
– 1½ cups caster sugar
– ¼ teaspoon cream of tartar

Topping

– 1 Lucy® apple, diced

– Juice of ½ lemon
– 1 tablespoon sugar
– ½ cup lemon curd, divided
– 1 cup whipped cream
– Edible gold flakes (optional)

Instructions

1. Preheat oven to 225°F (110°C). Line a baking sheet with parchment paper.
2. In a clean, dry bowl, beat egg whites on medium speed until soft peaks form.
Add cream of tartar.
3. Gradually add caster sugar, one tablespoon at a time, beating until the meringue is
thick, glossy, and holds stiff peaks.
4. Spoon meringue onto the prepared baking sheet.
Shape into a round, fanning the sides upward and leaving a well in the center for filling.
5. Bake for 80 minutes.
Do not open the oven.

6. When the timer is up, turn the oven off and leave the pavlova inside, oven unopened,
for 3 hours to cool completely.

Assembly

1. Dice the Lucy® apple and toss with lemon juice and 1 tablespoon sugar. Set aside.

2. Spoon ¼ cup lemon curd into the center of the cooled pavlova.
3. Add 1 cup whipped cream, then top with the remaining ¼ cup lemon curd and gently
swirl.
4. Finish with diced apples and edible gold flakes if using.

5. Serve immediately.