Mini Pavlovas with Lemon Curd & Fresh Berries
Ingredients
- Meringues
- 5 egg whites
- 1 cup granulated sugar
- 1 teaspoon lemon juice
- 1 1/2 teaspoon cornstarch
- 1 pinch salt
- Lemon Curd
- 4 egg yolks
- 3 lemons, juiced and zested
- 2/3 cup granulated sugar
- 1 pinch salt
- 1/2 stick butter, cubed
- Fresh berries
The perfect treat to celebrate spring! Crunchy, pillowy meringues topped with tart lemon curd and fresh berries.
Recipe by Ariana Feygin
Directions
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Heat oven to 225 F. Line a baking sheet with parchment paper.
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In a large bowl, separate the eggs yolks and whites. Set aside 4 yolks for the lemon curd. Whisk the egg whites on high speed with an electric beater until stiff peaks form, around 5 minutes. To check for stiff peaks, dip the whisk into the bowl and turn it right side up. The egg whites should stand up in a peak on top of the whisk without sliding off.
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While whisking the egg whites continuously, stream in the sugar, lemon juice, cornstarch and salt. Place the meringue in a piping bag (skip this step if you would rather spoon the mixture instead). Pipe the meringue into small mounds onto the prepared baking sheet.
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Place the baking sheet in the oven and bake for one hour. Don't open the oven door. After an hour, turn the oven off and leave the meringues in the oven overnight. This will give them the signature light and crisp texture.
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To make the lemon curd, whisk the egg yolks, lemon juice, lemon zest, sugar and salt continuously over a double boiler for 10 minutes. The mixture should coat the back of a spoon. Remove from the heat and fold in the cubes of butter until fully incorporated. Chill in the fridge, covered, until it's time to assemble the pavlovas.
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To serve, add a generous spoonful of lemon curd to the center of each meringue and top with plenty of fresh berries. Serve immediately.