Easter Lemon Pavlovas
These delicious Easter Lemon Pavlovas are the perfect treat to add a festive twist to your holiday celebrations. The light and airy meringue provides the perfect texture for the tangy lemon curd filling.
Servings 12 pavlovas
Calories 150kcal
Ingredients
Lemon Pavlovas
- 5 egg whites
- 1 1/4 cup Domino® Granulated Sugar 250 grams
- A few drops food coloring of choice
- 2 tbsp cornstarch
- 2 tsp lemon juice
- 1/2 tbsp lemon zest
- 1/2 tsp lemon extract (optional for extra lemon taste)
Lemon Curd
- 6 tbsp unsalted butter room temperature (85 grams)
- 2/3 cup Domino® Golden Sugar 133 grams
- 4 large eggs
- 1/2 cup lemon juice 120 ml
- 6 tbsp lemon zest
To decorate
- 1 cup mixed berries blueberries, raspberries, strawberries
- 1/4 cup toasted coconut flakes
- ¼ cup Domino® Powdered Sugar
Instructions
Lemon Pavlovas
- Pre-heat the oven to 250 Fahrenheit. Line two baking sheets with parchment paper. Set aside.
- Whip the egg whites on medium speed with an electric mixer for 1 minute. Gradually add the Domino® Granulated Sugar to the mixer.
- Once all the sugar has been added, raise the speed to high and whip for 9 minutes. Total whipping time should be 10 to 12 minutes. Towards the end of the whipping time, around minute 8, add the food coloring to the bowl. The meringue should have stiff peaks, and should look glossy and shiny.
- Add the cornstarch, lemon juice, and lemon zest to the meringue and mix with a spatula until incorporated.
- Transfer the meringue to two 16” piping bags fitted with an open star tip.
- 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 in the pre-heated oven for 1 hour. Turn the oven off and leave the pavlovas in there for 30 minutes. Let them cool down before proceeding with the filling. The unfilled pavlovas can be stored for up to 5 days in an air-tight container at room temperature.
- 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.
Lemon Curd
- Beat the butter with an electric mixer for about 1 minute at medium speed.
- Add the sugar to the bowl and beat with the butter for 2 minutes.
- Add the eggs, one at a time to the bowl, and mix until combined.
- Add the lemon juice and zest, and mix until combined. You may notice the mixture separating at this point. It’s ok, it will come together later once cooked.
- Transfer the mixture to a small saucepan with a heavy bottom, and cook at medium-low heat, stirring non-stop, for about 10 to 15 minutes, until the curd reaches 170ºF. If you don’t have a thermometer, the curd should be thick enough to heavily coat the back of a spoon.
- Remove the curd to a bowl and let it cool down, then chill in the fridge for at least 2 hours.
To assemble
- Spoon the curd in the center of the pavlovas. Top with the mixed berries and with the toasted coconut. You can also top the pavlovas with a dusting of powdered sugar before serving.
Notes
Curd: don’t stop stirring the curd at any point, and don’t cook at high heat, because that will make the eggs curdle and the curd will taste like scrambled eggs.
Pavlovas: make sure the meringue is super stiff before you stop whipping. If the meringue isn't stiff enough, the pavlovas will lose their shape once you pipe. The times indicated above are just a guideline.
Filling: You can also add some whipped cream to the center of the pavlovas, and then top with the lemon curd. It will be absolutely scrumptious!
Serving: I do recommend filling them the same day you are serving, as the pavlovas will soften up with the curd the longer they sit.
Shelf life: the lemon curd will last for up to 5 days in the fridge, and the pavlovas last for up to 5 days in an air tight container at room temperature, but they start to soften up, specially if it's humid out.
Nutrition
Serving: 1pavlova | Calories: 150kcal