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.