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Easter Lemon Pavlovas

Course Dessert
Prep Time 30 minutes
Cook Time 1 hour
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.