Pavlovas are a show-stopping meringue dessert, and this one is filled with lemony goodness and berries–everyone has room for it.
If you know me, you know that I have something for lemons, and….meringue. It’s that delicate but vibrant flavor that just “does it.” Add some fresh berries, and who can resist? We always have room for this dessert, even after a big Yom Tov meal.
One of my most famous and prepared desserts in my cookbook Our Table is the Deconstructed Lemon Meringue Pie. We must have prepared it hundreds of times, if not more. And by the feedback of people who own my book, so do you. It’s that one dessert that never disappoints and never goes out of style.
I was getting a little tired of the way it was presented, and, to be quite honest, I was serving a crowd but didn’t have enough cups to serve this in. I did have enough plates though. So that is how this pavlova came about. It’s easy to prepare (even though it does not look so) and just as delicious. Maybe even better, being that this method gives you more of the gooey meringue factor.
Some people are scared of attempting meringues, and I am here to tell you, don’t be scared! It’s easy!
We do not have step by step images of preparing the actual meringue batter because we have this post here which will give you all the information. Just double the recipe because these pavlova nests need more batter.
Making the pavlovas is actually easier than piping meringues. Using a spoon, place a dollop of meringue on the sheet pan, spacing them out so that you fit 6 on a sheet pan. Don’t worry about going close, meringue doesn’t spread while baking.
Using the spoon, create a well in each nest. Use your spoon and get creative and don’t worry about it being perfect.
Perfect isn’t pretty in this case. The more movement the better. Once baked, the meringues can be frozen like this (they can’t be frozen once they’re filled).
Now let’s make the curd.
Combine sugar, cornstarch, and salt in your saucepan, whisk, then add lemon juice and margarine.
Once margarine has melted, bring to a simmer, whisking constantly. Make sure no lumps are left!
In a separate bowl, whisk together egg and yolks. Add ¼ cup lemon mixture to the eggs to temper them and mix vigorously!
Add the egg mixture to the pot, whisking constantly!
After 3-5 minutes, you’ll notice the curd thickening. Keep it at a low simmer.
Once it’s thick, stir in your lemon zest.
This step is done! We’re almost there.
Covering the curd with plastic wrap will prevent a thick crust from developing on top. Let the curd cool.
Now we’re going to make the curd creamy just by folding in some whipped topping, a little bit at a time. The more cream you add, the less tart the finished product will be. The amount depends on your taste.
The lemon curd cream can be made up to 3 days in advance, but it can’t be frozen.
Now for the fun part! The assembly! Gently place each pavlova/meringue on a dessert plate. Top with a generous spoonful of lemon curd.
Top with berries
and decorate with mint leaves.
Serve immediately!
Make Ahead: You can prepare the cream up to 3 days before serving it. The meringues can be prepared ahead and frozen.
Tip: Forgot to let your eggs reach room temperature? No worries. Place the bowl over a larger bowl that has some hot water in it. The eggs will warm up that way.
Pavlovas with Lemon Curd
Ingredients
For the meringues:
- 8 large egg whites (reserve 4 yolks for lemon curd)
- ½ tsp cream of tartar
- 2 cups sugar
For the lemon curd:
- 1 ¼ cups sugar
- ¼ cup cornstarch
- ¼ tsp salt
- ⅔ cup freshly squeezed lemon juice
- 5 tbsp margarine
- 1 egg, at room temperature
- 4 yolks (reserved from the meringues), at room temperature
- 2 tbsp lemon zest
- ½ cup non dairy whipped topping
- assorted fruit (I usually use strawberries, blueberries and pomegranate seeds)
- mint leaves, for garnishing, optional
Instructions
Prepare the meringues:
- Preheat oven to 225°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, on medium speed, whip egg whites and cream of tartar until whites begin to foam. Slowly add sugar, ¼ cup at a time. Whip on high speed until stiff peaks form. When a bit of egg white is placed on a baking sheet, it should remain stiff and precisely in place and not spread at all.
- Using a spoon, place a dollop of meringue on the sheet pan, spacing them out so that you fit 6 on a sheet pan. Don't worry about going close, meringue doesn't spread while baking.
- Using the spoon, create a well in each nest. Use your spoon and get creative (see images) and don't worry about it being perfect. Perfect isnt pretty in this case. The more movement the better. Bake meringues for 1 ½ hours and then turn the oven off. Let dry overnight if possible. At this point meringues can be frozen. Be aware that they will break if not stored properly, so allow ample room in the container and do not overcrowd.
- Prepare the lemon curd: In a medium-sized saucepan, combine sugar, cornstarch, and salt. Whisk to combine. Add lemon juice and margarine; place pan over medium heat. Once margarine has melted, bring to a simmer, whisking constantly. Make sure no lumps are left.
- Place egg and yolks into a small bowl. Beat with a fork until combined. Remove about ¼ cup of lemon mixture from the pot and add to the eggs. Mix vigorously and quickly to prevent curdling. Add egg mixture to the pot; stir together, whisking constantly, over low heat. After 3-5 minutes, you will notice the curd thickening. Make sure curd does not reach a boil; keep at only a low simmer. Once curd has thickened, stir in the lemon zest; remove from heat.
- Transfer curd to a bowl; cover with plastic wrap. Press plastic down gently so it adheres to the entire surface. This will prevent a thick crust from developing. Let cool at room temperature for 2 hours.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the non-dairy whipped topping until stiff peaks form. Using a spatula, fold together with the lemon curd, starting with about ½ cup of whipped topping. Taste; add more topping to taste (some like the cream more tart, some more sweet). Once you achieve the desired flavor, transfer to a tight-lidded container; refrigerate until ready to use.Curd can be prepared up to 3 days in advance of using. Curd cannot be frozen.
- To assemble: Gently place each pavlova/meringue on a dessert plate. Top with a generous spoonful of lemon curd. Top with berries and decorate with mint leaves. Repeat. Serve immediately.
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