No-Waste Lemon Curd
Author: Charmian Christie
Prep time: 20 mins
Total time: 20 mins
How is this no waste? I made a double batch of these pavolvas and piped them to form nests. I used the leftover yolks for the curd. The rims of the meringue nests help hold the curd and whipped cream. The berries will tumble off no matter what I do.
  • 8 yolks
  • 1 cup sugar
  • ⅔ cup fresh lemon juice
  • finely grated zest of 2 limes
  • ¾ cup unsalted butter, cold, cut into cubes
  1. Heat an inch of water in a medium-sized pot on the stove.
  2. In a medium, heat-proof bowl, whisk yolks and sugar together by hand until light.
  3. Mix in lemon juice and rind, and place the yolk mixture over the pot of simmering water. Stirring constantly with a wooden spoon, cook the yolk mixture until it becomes thick enough to coat the back of the spoon. This takes anywhere from 5 to 10 minutes.
  4. Remove the bowl from the heat. Stir in the pieces of cold butter, one cube at a time.
  5. Place plastic wrap directly over the surface of the curd to prevent it from forming a skin. When cool, refrigerate until ready to use.
  6. To assemble mini pavolva nests, fill each pavlova with lemon curd. Add a dollop of slightly sweetened whipped cream. Top with berries or sliced fruit of choice.
Here is the recipe for the lemon curd. It can be halved.
Recipe by The Messy Baker at