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lemon series pavlovas filled with lemon curd are perrrrfect


 
These cloud-like pavlovas filled with lemon curd are simply perfect for a light, refreshing dessert. The combination of crisp meringue and tangy lemon curd creates a delightful contrast of textures and flavors that will impress anyone. Whether you're hosting a party or just craving something sweet, these pavlovas are a great choice. Plus, they're fun to make and look stunning when topped with fresh fruit and a dusting of powdered sugar.

Pavlovas might seem a bit intimidating at first, but once you get the hang of it, they’re actually quite straightforward. The key is to be patient and gentle with the meringue, allowing it to bake slowly until it’s crisp on the outside but still marshmallowy inside. The lemon curd, on the other hand, brings a zesty brightness that cuts through the sweetness of the meringue perfectly. 

Let's dive into this recipe and create these beautiful desserts that are sure to become a favorite.

Ingredients

Pavlovas:

- 4 large egg whites

- Pinch kosher salt

- 2 teaspoons cornstarch

- 1 1/4 cups white granulated sugar

- 1 teaspoon white wine or red wine vinegar

- 1/4 teaspoon pure vanilla extract

Lemon Curd:

- 3/4 cup lemon juice (from 3 lemons)

- 4 tablespoons unsalted butter, at room temperature

- 1/2 cup white granulated sugar

- 2 large egg yolks

- 2 large eggs

- 1/4 teaspoon kosher salt

Instructions

1. Preheat and Prep:

   Preheat your oven to 200°F (93°C). Line two baking sheets with parchment paper.

2. Make the Meringue:

   In a clean, dry bowl, beat the egg whites with a pinch of salt and the cornstarch until foamy. Gradually add the sugar while continuing to beat. Once all the sugar is added, beat on high speed for about 3 minutes, or until stiff peaks form. Add the vinegar and vanilla extract, and beat again to combine.

3. Form the Pavlovas:

   Spoon large dollops of meringue onto the prepared baking sheets. Using the back of a spoon, create small cavities in each meringue dollop. This recipe should yield about 12 pavlovas.

4. Bake the Meringue:

   Bake the meringues for 2 hours, or until they are dry and crisp on the outside. Turn off the oven and let the meringues cool inside the oven until they reach room temperature.

5. Prepare the Lemon Curd:

   In a medium saucepan over medium heat, simmer the lemon juice until it reduces by half, to about 1/3 cup. Set aside.

6. Mix Curd Ingredients:

   In a heatproof bowl that fits over a saucepan, beat together the butter and sugar until combined. Add the egg yolks and whole eggs, beating until fully combined. Stir in the salt and the reduced lemon juice. The mixture may look curdled but don’t worry, it will come together.

7. Cook the Lemon Curd:

   Rinse out the saucepan used earlier and fill it with a few inches of water. Bring the water to a simmer. Place the heatproof bowl with the lemon mixture over the saucepan (creating a double boiler). Stir constantly and heat the curd slowly, allowing the sugar to dissolve and the mixture to become cohesive. This process usually takes about 10 minutes. The curd will thicken as it cools.

8. Strain and Chill:

   Pour the curd through a sieve into a chilled bowl to remove any lumps. Transfer the curd to a container and refrigerate until ready to use.

9. Assemble the Pavlovas:

   Spoon the chilled lemon curd into the cavities of each pavlova. Top with your choice of fresh fruit and dust with powdered sugar.

Enjoy these delightful, elegant desserts at your next gathering or as a special treat!

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