Description
A show-stopping dessert with a crisp meringue shell and luscious lemon curd filling, perfect for any occasion.
Ingredients
Scale
- 3 egg whites, room temperature
- 100 g sugar
- Pinch of salt
- 1 tsp corn starch
- 1 tsp freshly squeezed lemon juice
- 3 egg yolks, room temperature
- 60 g sugar
- 80 g freshly squeezed lemon juice
- Zest of one lemon
- 120 g butter, cut into small cubes, at room temperature
Instructions
- Preheat the oven to 150 °C (300 °F).
- In a stand mixer, whisk egg whites until stiff peaks form, about 3-4 minutes. Gradually add sugar, whisking until glossy.
- Add lemon juice and corn starch to the meringue, whisk briefly to combine.
- Prepare a pastry bag fitted with a 1 cm tip and fill it with meringue.
- Line a baking sheet with parchment, using circles as guides. Spread meringue within the circles, creating a crater shape.
- Bake in the oven, reducing heat to 130 °C (270 °F) for 30 minutes, then to 110 °C (230 °F) for an additional 60 minutes.
- Turn off the oven and let the Pavlovas cool completely inside.
- For the lemon curd, combine sugar and lemon zest with lemon juice in a saucepan over high heat. Whisk in egg yolks.
- Cook for about 2 minutes, whisking constantly until thickened. Gradually add butter, incorporating fully.
- Blend curd for a silky texture and store covered with cling wrap to avoid skin formation.
- Once the Pavlovas are cool, fill with lemon curd and optionally sprinkle with chopped pistachios.
Notes
For best results, use room temperature eggs and avoid opening the oven while baking.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg