PIES AND TACOS
Easter Lemon Pavlovas are the ultimate Easter dessert!
Whip the egg whites on medium speed with an electric mixer for 1 minute. Gradually add the sugar to the mixer. Whip for about 9 minutes on high speed until the meringue is very stiff, with lots of little peaks shooting out.
Add the food coloring and mix. Add the cornstarch, lemon juice, and lemon zest. Stir the mixture with a spatula gently folding.
Transfer the meringue to two 16” piping bags fitted with an open star tip, you can use a 1M, or 4B. Pipe the meringue into 3 1/2” inch nests, leaving some space in the center at the top so you can fill it later.
Bake the lemon pavlovas in the 250ºF pre-heated oven for 1 hour. Turn the oven off and leave the pavlovas in there for 30 minutes.
It’s very important to leave the pavlovas in the oven after they are done baking. If you remove them from the oven immediately, or if you constantly open the oven door, the pavlovas will crack or deflate due to the sudden temperature change.
The pavlovas will have a delicious lemon taste and aroma due to the zest. You can always add a dash of lemon extract to the pavlovas as well, about 1/2 tsp will be enough.
The light and airy meringue provides the perfect texture for the tangy lemon curd filling.