Easter Lemon Pavlovas are the perfect festive treat! These light and airy meringues have a tangy lemon curd filling, making them a delightful addition to your holiday celebrations.
Easter is all about family, friends, and delicious food. What better way to enjoy the season than with these fluffy, elegant pavlovas?
Even though they look fancy, pavlovas are pretty straightforward to make! They feature a crisp crust with a soft, marshmallow-like center, created by whipping egg whites and sugar until stiff peaks form, then baking at a low temperature.
Tips for Making Pavlovas
- Regular granulated sugar works fine, but add it slowly to help it dissolve.
- Use room-temperature egg whites for better meringue.
- Ensure the meringue is very stiff before stopping the mixer.
- Fold ingredients gently to avoid deflating the meringue.
- Let pavlovas cool in the oven to prevent cracking or deflating from sudden temperature changes.
Easter Lemon Pavlovas
Servings 12 pavlovas
Ingredients
For the Lemon Pavlovas:
- 5 egg whites
- 1 1/4 cups granulated sugar
- A few drops of food coloring optional
- 2 tbsp cornstarch
- 2 tsp lemon juice
- 1/2 tbsp lemon zest
- 1/2 tsp lemon extract optional
For the Lemon Curd:
- 6 tbsp unsalted butter room temperature
- 2/3 cup granulated sugar
- 4 large eggs
- 1/2 cup lemon juice
- 6 tbsp lemon zest
For Decorating:
- 1 cup mixed berries blueberries, raspberries, strawberries
- 1/4 cup toasted coconut flakes
- 1/4 cup powdered sugar
Instructions
Making the Lemon Pavlovas:
- Preheat Oven: Set to 250°F. Line two baking sheets with parchment paper.
- Whip Egg Whites: In a mixer, whip egg whites on medium speed for 1 minute. Gradually add the sugar, a little at a time.
- Whip Until Stiff: Once all the sugar is added, increase speed to high and whip for 9 minutes, until stiff peaks form. Around minute 8, add food coloring if desired. The meringue should be glossy and firm.
- Add Flavors: Gently fold in cornstarch, lemon juice, and lemon zest.
- Pipe Meringue: Transfer meringue to piping bags fitted with an open star tip. Pipe into 3 1/2-inch nests on the baking sheets, leaving a slight indentation in the center for the filling.
- Bake and Cool: Bake for 1 hour. Turn off the oven and leave the pavlovas inside for 30 minutes. Let cool completely before filling. Store unfilled pavlovas in an airtight container at room temperature for up to 5 days.
Making the Lemon Curd:
- Cream Butter: In a mixer, beat butter on medium speed for 1 minute.
- Add Sugar and Eggs: Add sugar and beat for 2 minutes. Mix in eggs one at a time until fully combined.
- Add Lemon: Stir in lemon juice and zest. The mixture might look separated, but it will come together when cooked.
- Cook Curd: Transfer to a saucepan and cook on medium-low, stirring constantly, for 10-15 minutes until it thickens and reaches 170°F or coats the back of a spoon heavily.
- Cool and Chill: Pour curd into a bowl, cool, and refrigerate for at least 2 hours.
Assembling the Pavlovas:
- Fill Pavlovas: Spoon lemon curd into the center of each pavlova.
- Top with Berries and Coconut: Add mixed berries and toasted coconut flakes. Dust with powdered sugar before serving if desired.
Notes
- Curd: Stir constantly and avoid high heat to prevent the eggs from curdling.
- Meringue: Make sure the meringue is stiff before piping. Times may vary, so watch for consistency.
- Filling: You can add whipped cream under the lemon curd for extra richness.
- Serving: Fill pavlovas on the same day for best texture. The lemon curd and pavlovas can each last up to 5 days separately but may soften over time, especially in humid conditions.