Skip to main content
  1. Careers
  2. Resource Center
  3. About Us
  4. Contact Us
  5. Español
Thrive On
Fresenius Kidney Care
  • PatientHub
  • Community

Find a Dialysis Center

Find a Dialysis Center

Find a Dialysis Center
Permission to detect location was denied Current location could not be determined
    Try a detailed search

    Need help? Call 1-888-373-1470

    1. About Kidney Disease
      1. OVERVIEW
      2. Understanding Chronic Kidney Disease
      3. Kidney Disease Stages
      4. What Is a Nephrologist?
      5. What to Expect with CKD
      6. Kidney Disease Management
      7. Understanding Acute Kidney Injury
      8. How Kidneys Work
      9. Take a FREE CLASS on Kidney Disease
    2. Treatments
      1. OVERVIEW
      2. Dialysis Basics
      3. Benefits of Home Dialysis
      4. Home Peritoneal Dialysis
      5. Home Hemodialysis
      6. Sign up to Talk to a Home Dialysis Expert
      7. In-Center Hemodialysis
      8. Transplant
      9. Insurance & Managing Costs
      10. Choosing Not to Treat
    3. Life On Dialysis
      1. OVERVIEW
      2. Your Emotional Health While on Dialysis
      3. Staying Engaged
      4. Staying Healthy
      5. Dialysis Travel Services and Information
      6. Tips for Loved Ones
      7. PatientHub
    4. Recipes & Nutrition
      1. OVERVIEW
      2. Recipes
      3. Managing Your Diet
      4. Fluid Management on Dialysis
      5. Dialysis Diet Planning
      6. Cookbooks
    5. Thrive Central
      1. CKD
      2. Dialysis
      3. Diet & Nutrition
      4. Stories
      5. Wellness
      6. See All
    COMMUNITY
    PATIENTHUB
    HOME
    1. I Have Kidney Disease
    2. I’m Preparing For Dialysis
    3. I’m on Dialysis
    1. Take a FREE CLASS on Kidney Disease
    2. Resource Center
    3. Recipes
    4. Request Patient Travel Services Information
    5. Sign Up for Our Newsletter

    Find a Dialysis Center

    Find a Dialysis Center

    Find a Dialysis Center
    Permission to detect location was denied Current location could not be determined
      Try a detailed search

      Need help? Call 1-888-373-1470

      1. About Us
      2. Contact Us
      3. FAQ
      4. Glossary
      5. Media
      6. Careers
      7. Español

      Need help? Call
      1-888-373-1470

      • facebook
      • twitter
      • youtube
      1. About Kidney Disease
        1. Understanding Chronic Kidney Disease
          1. Symptoms
          2. Risk Factors
          3. Causes
          4. Diagnosis and Testing
          5. GFR Calculator
        2. Kidney Disease Stages
          1. Stage 1
          2. Stage 2
          3. Stage 3
          4. Stage 4
          5. Stage 5
        3. What Is a Nephrologist?
        4. What to Expect with CKD
        5. Kidney Disease Management
          1. Kidney Diet Basics
          2. CKD Medications
          3. Your Kidney Care Team
          4. Diabetes
          5. High Blood Pressure
        6. Understanding Acute Kidney Injury
          1. Acute Kidney Injury Treatment and Recovery
        7. How Kidneys Work
        8. Take a FREE CLASS on Kidney Disease
      2. Treatments
        1. Dialysis Basics
          1. How Does a Hemodialysis Machine Work
          2. Starting Dialysis
          3. Types of Dialysis Access
          4. Your Care Plan
          5. Dialysis Medications
          6. Monitoring Your Lab Results
        2. Benefits of Home Dialysis
        3. Home Peritoneal Dialysis
          1. What to Expect
          2. Getting Prepared
          3. PD Access
          4. PD Training
          5. PD Monitoring
          6. Your Care Team
        4. Home Hemodialysis
          1. What to Expect
          2. Getting Prepared
          3. HD Training
          4. HD Monitoring
          5. Your Care Team
        5. Sign up to Talk to a Home Dialysis Expert
        6. In-Center Hemodialysis
          1. In-Center Treatment Options
          2. What to Expect
          3. Types of Vascular Access for Hemodialysis
          4. Your Care Team
          5. How to Choose a Center
        7. Transplant
          1. Finding a Kidney Donor
          2. Considering Kidney Donation
        8. Insurance & Managing Costs
          1. Understanding Medicare Coverage
          2. Understanding Medicare Advantage
          3. Understanding Employer Plans
        9. Choosing Not to Treat
      3. Life On Dialysis
        1. Your Emotional Health While on Dialysis
          1. Managing Your Emotions
          2. Talking About Dialysis
          3. Intimacy
          4. Body Image and Dialysis
          5. Building Your Dialysis Support Network
        2. Staying Engaged
          1. Tips for Working While on Dialysis
          2. In-Center Activities
          3. Hobbies
        3. Staying Healthy
          1. Managing Your Time on Dialysis
          2. Dialysis & Exercise
          3. Weight Management
          4. Avoiding Infection
          5. Managing Multiple Conditions
          6. Fighting the Flu
        4. Dialysis Travel Services and Information
        5. Tips for Loved Ones
          1. In-Center Hemodialysis
          2. At-Home Hemodialysis
          3. At-Home Peritoneal Dialysis
        6. PatientHub
      4. Recipes & Nutrition
        1. Recipes
        2. Managing Your Diet
          1. Eating Well on a CKD Diet
          2. Eating Well on a Dialysis Diet
          3. Salt and Kidney Disease
          4. Potassium and Kidney Disease
          5. Phosphorus and Kidney Disease
          6. Talking With Your Dietitian
        3. Fluid Management on Dialysis
        4. Dialysis Diet Planning
          1. Kidney-Friendly Shopping
          2. Eating Out
          3. Holiday Diet Tips
          4. A Chef’s Advice | Chef Aaron McCargo on Kidney Friendly Meals
        5. Cookbooks
      5. Thrive Central
        1. CKD
        2. Dialysis
        3. Diet & Nutrition
        4. Stories
        5. Wellness
        6. See All
      1. Home
      2. Recipes & Nutrition
      3. Recipes
      4. Lemon Pavlova

      Lemon Pavlova

      Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian No Shellfish Nut-Free Gluten-Free American Dessert

      Lemon Pavlova

      Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian No Shellfish Nut-Free Gluten-Free American Dessert
      8 servings
      Prep time: 45 minutes
      Total time: 3 hours 45 minutes

      Description

      This show-stopping dessert is a New Zealand (and Australian) classic reportedly created in honor of the famous ballerina Anna Pavlova when she visited the Southern Hemisphere. Our version delivers a wonderful combination of sweet meringue crunch and velvety tart lemon curd. The meringue is somewhat fragile—expect it to crack and crumble a bit as you slice it into individual servings. For the best results, avoid making the meringue on a humid or rainy day. The extra moisture in the air may prevent it from drying and crisping properly.

      Directions

      1. To prepare lemon curd: Whisk whole egg, 2 egg whites, granulated sugar, lemon zest and lemon juice in a medium nonreactive saucepan. Add butter and cook over low heat, whisking constantly, until the mixture is thick enough that drawing your finger across a coated spoon leaves a mark, 5 to 12 minutes. Do not let the sauce come to a simmer. Pour the hot curd through a fine-meshed sieve into a small bowl, pressing on the solids. Let cool slightly and refrigerate until chilled, about 4 hours.
      2. To prepare meringue: Preheat oven to 250°F. Line a large baking sheet with parchment paper. Draw a 9-inch circle with a pencil in the center of the paper to use as a guide for your pavlova, then turn the paper over so it’s pencil-side down.
      3. Beat 4 egg whites, cream of tartar and salt in a large bowl with an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high and gradually beat in superfine sugar. Continue beating until stiff and glossy.
      4. Use the back of a spoon or a rubber spatula to spread the meringue into a 9-inch circle (using the guide) on the parchment. Smooth and level the center and make the edges slightly higher so there is a shallow depression in the middle. (It does not have to be completely smooth.) Bake the meringue for 1 hour.
      5. Reduce the oven temperature to 200° and continue baking for 1 hour more. The meringue should feel firm when gently touched.
      6. Turn off the oven, leave the door ajar and let the meringue sit in the oven until cool, about 1 hour. (As it cools, the exterior will crack in spots.)
      7. To prepare topping: Just before serving, whip cream in a small bowl with an electric mixer until starting to thicken. Add confectioners’ sugar and continue whipping until soft peaks form.
      8. To assemble pavlova: Use a large spatula or chef’s knife to carefully separate the meringue from the parchment and slide it onto a large flat serving platter. Fill the center depression with the lemon curd and pile the whipped cream in the center of the curd. Cut into wedges with a sharp knife. Serve immediately.

      Tips

      • Tip: When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turned upside down. The whites are considered “stiff” peaks when they remain stiff and upright. To get the most volume from beaten eggs, it’s best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
      • Tip: Be sure to use a nonreactive pan, baking dish or bowl—stainless-steel, enamel-coated or glass—when cooking with acidic food (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
      • Tip: Superfine sugar dissolves instantly in liquid. To make your own, simply process regular granulated sugar in a food processor or clean coffee grinder until very fine.
      • To make ahead: Cover and refrigerate the lemon curd for up to 1 week; bring to room temperature before assembling the pavlova. The cooled meringue can be stored in an airtight container in a cool, dry place (not the refrigerator) for up to 1 day.
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories256 cal
      • Total Fat6.8 g
      • Saturated Fat4 g
      • Cholesterol0 mg
      • Sodium74 mg
      • Carbohydrate Total47 g
      • Protein3.9 g
      • Phosphorus27 mg
      • Potassium102 mg
      • Fiber0.1 g
      • Calcium19 mg
      Share this

      Ingredients

      Lemon Curd

      • 1 large egg
      • 2 large egg whites
      • ¾ cup granulated sugar
      • 1 tablespoon freshly grated lemon zest
      • ⅔ cup lemon juice
      • 1 tablespoon butter

      Meringue

      • 4 large egg whites, at room temperature
      • ¼ teaspoon cream of tartar
      • Pinch of salt
      • 1 cup superfine sugar

      Topping

      • ½ cup whipping cream
      • 2 teaspoons confectioners' sugar

      Ingredients

      Lemon Curd

      • 1 large egg
      • 2 large egg whites
      • ¾ cup granulated sugar
      • 1 tablespoon freshly grated lemon zest
      • ⅔ cup lemon juice
      • 1 tablespoon butter

      Meringue

      • 4 large egg whites, at room temperature
      • ¼ teaspoon cream of tartar
      • Pinch of salt
      • 1 cup superfine sugar

      Topping

      • ½ cup whipping cream
      • 2 teaspoons confectioners' sugar

      Lemon Curd

      • 1 large egg
      • 2 large egg whites
      • ¾ cup granulated sugar
      • 1 tablespoon freshly grated lemon zest
      • ⅔ cup lemon juice
      • 1 tablespoon butter

      Meringue

      • 4 large egg whites, at room temperature
      • ¼ teaspoon cream of tartar
      • Pinch of salt
      • 1 cup superfine sugar

      Topping

      • ½ cup whipping cream
      • 2 teaspoons confectioners' sugar

      Description

      This show-stopping dessert is a New Zealand (and Australian) classic reportedly created in honor of the famous ballerina Anna Pavlova when she visited the Southern Hemisphere. Our version delivers a wonderful combination of sweet meringue crunch and velvety tart lemon curd. The meringue is somewhat fragile—expect it to crack and crumble a bit as you slice it into individual servings. For the best results, avoid making the meringue on a humid or rainy day. The extra moisture in the air may prevent it from drying and crisping properly.

      Directions

      1. To prepare lemon curd: Whisk whole egg, 2 egg whites, granulated sugar, lemon zest and lemon juice in a medium nonreactive saucepan. Add butter and cook over low heat, whisking constantly, until the mixture is thick enough that drawing your finger across a coated spoon leaves a mark, 5 to 12 minutes. Do not let the sauce come to a simmer. Pour the hot curd through a fine-meshed sieve into a small bowl, pressing on the solids. Let cool slightly and refrigerate until chilled, about 4 hours.
      2. To prepare meringue: Preheat oven to 250°F. Line a large baking sheet with parchment paper. Draw a 9-inch circle with a pencil in the center of the paper to use as a guide for your pavlova, then turn the paper over so it’s pencil-side down.
      3. Beat 4 egg whites, cream of tartar and salt in a large bowl with an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high and gradually beat in superfine sugar. Continue beating until stiff and glossy.
      4. Use the back of a spoon or a rubber spatula to spread the meringue into a 9-inch circle (using the guide) on the parchment. Smooth and level the center and make the edges slightly higher so there is a shallow depression in the middle. (It does not have to be completely smooth.) Bake the meringue for 1 hour.
      5. Reduce the oven temperature to 200° and continue baking for 1 hour more. The meringue should feel firm when gently touched.
      6. Turn off the oven, leave the door ajar and let the meringue sit in the oven until cool, about 1 hour. (As it cools, the exterior will crack in spots.)
      7. To prepare topping: Just before serving, whip cream in a small bowl with an electric mixer until starting to thicken. Add confectioners’ sugar and continue whipping until soft peaks form.
      8. To assemble pavlova: Use a large spatula or chef’s knife to carefully separate the meringue from the parchment and slide it onto a large flat serving platter. Fill the center depression with the lemon curd and pile the whipped cream in the center of the curd. Cut into wedges with a sharp knife. Serve immediately.

      Tips

      • Tip: When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turned upside down. The whites are considered “stiff” peaks when they remain stiff and upright. To get the most volume from beaten eggs, it’s best for them to be at room temperature. Either set the eggs out on the counter for 15 minutes or submerge them in their shells in a bowl of lukewarm (not hot) water for 5 minutes.
      • Tip: Be sure to use a nonreactive pan, baking dish or bowl—stainless-steel, enamel-coated or glass—when cooking with acidic food (citrus, cranberries, tomatoes) to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
      • Tip: Superfine sugar dissolves instantly in liquid. To make your own, simply process regular granulated sugar in a food processor or clean coffee grinder until very fine.
      • To make ahead: Cover and refrigerate the lemon curd for up to 1 week; bring to room temperature before assembling the pavlova. The cooled meringue can be stored in an airtight container in a cool, dry place (not the refrigerator) for up to 1 day.
      © Meredith Operations Corporation. All rights reserved. Used with permission.
      Download kidney-friendly cookbooks.
      Get inspired

      Related Recipes

      2 hours 40 minutes
      Lemon Mousse
      Low Sodium Low Potassium Low Phosphorus Low Protein American No Shellfish Nut-Free Gluten-Free
      55 minutes
      Chewy Lemon-Ginger-Coconut Cookies
      Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian American Nut-Free No Shellfish
      2 hours
      Sunburst Lemon Bars Recipe
      Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian American No Shellfish Nut-Free
      Back to Top
      1. About Us
      2. Español
      1. FAQ
      2. Resource Center
      3. Contact Us
      4. Glossary
      5. Media
      6. Careers
      1. Website Privacy Policy
      2. Terms of Use
      3. Site Map
      4. HIPAA Notice of Privacy Practices
      5. FreseniusKidneyCare.com Web Accessibility Statement
      6. Do Not Sell or Share My Personal Data
      7. Limit the Use of My Sensitive Personal Information
      • facebook
      • youtube
      • twitter
      • pinterest
      © 2016-2022 Fresenius Medical Care. All Rights Reserved.