Lemon Pavlova

Lemon Pavlova

Named after the Russian ballerina Anna Pavlova, this delicious dessert has a meringue-like crust and a soft, marshmallow-like center. Filled with lemon curd and topped with fresh berries, these mini pavlovas are the perfect spring dessert.
Servings
8 servings
Prep time
20 minutes
Cook time
50 minutes
Passive time
1 minute

Ingredients

Pavlova
  • 4 Egg Whites
  • ½ tsp Cream of Tartar
  • Pinch of salt
  • 1 cup Super Fine Sugar or Granulated Sugar (blended in food processor) (201 g)
  • 2 tsp Cornstarch
  • 1 tsp Lemon Juice
  • 1 tsp Vanilla Extract
Lemon Curd
  • 4 Egg Yolks
  • ½ cup Sugar (100 g)
  • ½ cup freshly squeezed Lemon Juice, strained (120 mL)
  • Zest of one Lemon
  • ¼ cup unsalted Butter or Dairy Free Alternative, at room temperature
Garnish
  • Powdered Sugar
  • Fresh Berries
  • Fresh Mint

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Place egg whites, cream of tartar and salt in a large bowl and beat with a whisk attachment on medium speed for 2 minutes, or until soft peaks form and the mixture becomes glossy. Add sugar ¼ cup at a time, making sure the previous addition has completely incorporated into the egg white mixture.
  3. Beat egg whites for another 7-8 minutes, or until sugar is fully incorporated and stiff peaks form. Gently fold in cornstarch, lemon juice and vanilla extract until just combined.
  4. Using a spoon or large cookie scoop, place about ⅓ cup meringue onto the prepared baking sheet, leaving 2 inches between meringues. Lightly oil the back of a clean spoon or scoop and make an indention in the centers of the meringues.
  5. Place in the oven and reduce temperature to 250°F. Bake for 45-50 minutes, until edges are set and sound hollow when lightly tapped. Turn off heat and leave meringues in the oven, cracking the door open to allow them to cool.
  6. In a medium bowl, combine egg yolks, sugar, lemon juice and lemon zest, whisking well to fully incorporate. Place over a pot of simmering water and continue whisking until lemon curd thickens and coats the back of a spoon, 15-20 minutes. Once mixture has thickened, remove from heat and whisk in butter.
  7. Strain through a fine mesh sieve into a glass bowl. Place plastic wrap directly onto the surface of the curd to avoid forming a skin. Refrigerate until ready to use.
  8. To assemble, add a spoonful of chilled curd to the center of each pavlova, dust with powdered sugar, and garnish with fresh berries and mint.

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