I grew up eating pavlova and it's always been one of my favourite desserts. Perfect for summer, the sweet, crunchy meringue usually topped with cream and fruit. I switched it up this time and topped it with lemon curd and whipped cream and let me tell you, it's delicious!
The lemon curd cuts through the sweetness of the meringue and the creaminess of the whipped cream completes the whole dish. A perfect marriage in my opinion. So if you're looking for a show stopper for your next BBQ or family event, this is the dessert to bring!
I’d love to hear how you like it, so please comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients:
- Eggs
- Sugar
- Lemon
- Cream of tartar
- Vanilla extract
- White vinegar
- Cornstarch
- Whipped cream
Equipment:
- Stand mixer or hand mixer
- Large bowl
- Whisk
- Parchment paper
- Baking Sheet
- Medium Pot
- Thermometer
How to make it:
To make the curd: Combine whole eggs, yolks, sugar, salt, and lemon zest in a medium pot, then whisk in lemon juice.
Cook over low heat, stirring constantly but not vigorously, until warm to the touch, about 3 minutes.
Increase heat to medium-low and continue cooking and stirring until thick and steaming-hot (custard should register 170°F on an instant-read thermometer), about 8 minutes.
Immediately strain into a bowl and let cool. Can be made ahead and placed in the refridgerator until ready to use.
To make the meringue shells: Preheat your oven to 250 degrees F and place the oven rack in the center of the oven. Line a baking sheet with parchment paper and draw 8 - 4 inch circles on the paper. Turn the parchment paper over so the circles are on the reverse side.
In the bowl of your electric stand mixer, fitted with the whisk attachment (or with a hand mixer), beat the egg whites and cream of tartar on medium low speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in.
Place the meringue in a piping bag with your desired tip and create nests using the circles as your outline. Start by piping a dot in the centre of your meringue nest, then in one continuous motion go around the dot to make a bigger circle, and then go around again on top of the outer circle to make the sides. You can also use a spoon to form nests into the circles.
Bake for about 45 minutes or until the outside is dry and crisp. Turn the oven off, leave the oven door slightly ajar, and let the meringues cool completely in the oven (a couple of hours).
The cooled meringues can be made and stored in an airtight container in a cool dry place, or in the refrigerator, for a few days.
Assembly: Place a few tablespoons of lemon curd in the middle of each nest and topped with whipped cream. Enjoy immediately!
Mini Lemon Curd Pavlovas
Ingredients
Curd:
- 3 large eggs whole
- 8 egg yolks
- 1 ½ cups sugar
- Pinch of kosher salt
- 1 tbsp lemon zest freshly grated
- 1 cup lemon juice from about 8 large lemons
Meringue shells:
- 4 large egg whites at room temperature
- ½ tsp cream of tartar
- 1 cup sugar
- 1 tsp pure vanilla extract
- 1 tsp white distilled vinegar
- ½ tbsp cornstarch
Instructions
Curd:
- Combine whole eggs, yolks, sugar, salt, and lemon zest in a medium pot, then whisk in lemon juice.
- Cook over low heat, stirring constantly but not vigorously, until warm to the touch, about 3 minutes.
- Increase heat to medium-low and continue cooking and stirring until thick and steaming-hot (custard should register 170°F on an instant-read thermometer), about 8 minutes.
- Immediately strain into a bowl and let cool. Can be made ahead and placed in the refridgerator until ready to use.
Meringue shells:
- Preheat your oven to 250 degrees F and place the oven rack in the center of the oven. Line a baking sheet with parchment paper and draw 8 - 4 inch circles on the paper. Turn the parchment paper over so the circles are on the reverse side.
- In the bowl of your electric stand mixer, fitted with the whisk attachment (or with a hand mixer), beat the egg whites and cream of tartar on medium low speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in.
- Place the meringue in a piping bag with your desired tip and create nests using the circles as your outline. Start by piping a dot in the centre of your meringue nest, then in one continuous motion go around the dot to make a bigger circle, and then go around again on top of the outer circle to make the sides. You can also use a spoon to form nests into the circles.
- Bake for about 45 minutes or until the outside is dry and crisp. Turn the oven off, leave the oven door slightly ajar, and let the meringues cool completely in the oven (a couple of hours).
- The cooled meringues can be made and stored in an airtight container in a cool dry place, or in the refrigerator, for a few days.
Assembly:
- Place a few tablespoons of lemon curd in the middle of each nest and topped with whipped cream. Enjoy immediately!
Notes
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