Perfect Lemon Curd Pavlova: Secrets to a Fluffy Meringue

Ingredients

For the Meringue

4 egg whites (room temperature)
250 grams (1 cup) powdered sugar
1 tablespoon lemon juice or a pinch of citric acid
15 grams (1 tablespoon) cornstarch

For the Lemon Curd

4 egg yolks
50 milliliters (3.5 tablespoons) lemon juice
1/2 teaspoon lemon zest
60 grams (1/4 cup) sugar
15 grams (1 tablespoon) butter
1 tablespoon milk

For the Cream

250 grams (1 cup) cream cheese
250 milliliters (1 cup) heavy cream (chilled)
40-50 grams (1/4 cup) powdered sugar

Equipment

Mixing Bowls
Choose bowls made of stainless steel or glass for better stability when whisking egg whites. Plastic bowls may hold onto grease, which can affect the meringue texture.
Electric Mixer (Handheld or Stand Mixer)
This is crucial for getting those stiff peaks in your meringue and making your whipped cream smooth. Make sure your mixer is clean and dry for best results.
Piping Bag with Nozzles
To pipe the meringue into beautiful circular shapes, a sturdy piping bag and a few different nozzles will help you get creative.
Double Boiler
Perfect for making the lemon curd to avoid direct heat, which can scramble your eggs. If you don’t have one, a heatproof bowl over a saucepan will do the trick.
Baking Tray and Parchment Paper
Use parchment paper to prevent your meringues from sticking and make sure to secure it at the corners with a bit of meringue.

Instructions

Step 1

Prepare the Meringue

Preheat the oven to 120°C (250°F).

Whisk the room-temperature egg whites at medium speed until they form a foam. This usually takes about 5 minutes.

Gradually add the powdered sugar while still whisking.

Add the lemon juice or citric acid and continue whisking for another 2-3 minutes.

Sprinkle in the cornstarch and whisk for about one more minute.

Transfer the meringue to a piping bag with a nozzle.

Place a bit of meringue under the corners of your parchment paper to secure it onto the baking tray.

Pipe the meringue into circular shapes and place it in the oven. Immediately reduce the temperature to 80°C (175°F).

Bake for 2-3 hours, checking after the first hour. If the meringues are still soft, bake for another 1.5 hours or until they are firm at the edges.

Step 2

Prepare the Lemon Curd

Combine egg yolks, lemon juice, lemon zest, sugar, and milk in a double boiler.

Whisk the mixture over simmering water until it thickens.

Remove from heat and add the butter, stirring until completely incorporated.

Step 3

Prepare the Cream

In a mixing bowl, combine cream cheese, chilled heavy cream, and powdered sugar.

Whisk on high speed for about 3 minutes until smooth and fluffy.

Step 4

Assemble the Pavlova

Assemble the Pavlova by layering the meringue, lemon curd, and whipped cream.

Garnish with fresh berries.

Serve and enjoy!

Servings

**Serving Suggestions and Ideas:** 🌞

When it comes to serving your Lemon Meringue Pavlova, the possibilities are endless! Here are some delightful ideas to consider:

💐 **Spring Celebrations:** These pavlovas are perfect for Easter brunches or Mother’s Day gatherings. Garnish with edible flowers like violets or pansies for an added touch of spring beauty.

🌈 **Colorful Kids' Parties:** Kids will adore the light, crunchy meringue paired with the tangy sweetness of the lemon curd. Top with colorful sprinkles or assorted candy pieces to make it extra fun.

🍾 **Elegant Dinner Parties:** Wow your guests at your next dinner party. Serve individual pavlovas on fancy dessert plates, each with a dollop of whipped cream and a drizzle of lemon curd. A sprig of mint on top adds a final flourish.

🍷 **Wine Pairings:** Pair your pavlova with a light, bubbly Prosecco or a crisp Sauvignon Blanc for a delightful contrast to the sweet and tangy flavors. It’s the perfect palate cleanser after a rich meal.

Variations

**Gluten-Free Variation** 🌾:

Great news! This Lemon Meringue Pavlova recipe is naturally gluten-free. Just ensure all your ingredients, particularly the cornstarch, are labeled as gluten-free to avoid cross-contamination.

**Vegan Variation** 🌱:

Vegan Meringue:
Replace the egg whites with aquafaba (the liquid from a can of chickpeas). Whisk 4 tablespoons of aquafaba with the powdered sugar, lemon juice, and cornstarch until you achieve stiff peaks. Bake as directed.
Vegan Lemon Curd:
Substitute the egg yolks with 3 tablespoons of cornstarch and use a non-dairy butter alternative. Combine these with the lemon juice, zest, sugar, and milk (use almond, soy, or oat milk) over a double boiler, whisking until thickened.
Vegan Cream:
Whip a non-dairy whipping cream such as coconut cream or a store-bought vegan alternative with the powdered sugar for a fluffy, dairy-free topping.

Faq

Why isn't my meringue forming stiff peaks?
This could be due to fat or yolk contamination. Make sure all bowls and utensils are grease-free and avoid any egg yolk when separating the eggs.
Can I make the meringue ahead of time?
Absolutely! Store baked meringues in an airtight container at room temperature for up to 2 days.
My lemon curd is too runny, what did I do wrong?
This can happen if it's not cooked long enough. Make sure it's thickened on the double boiler before removing it from heat.
Can I use store-bought lemon curd and whipped cream?
Yes, for convenience, you can use store-bought versions, but making them from scratch will always offer superior flavor and freshness.
How do I store leftover pavlovas?
Store assembled pavlovas in the refrigerator for up to a day. The meringue may soften slightly, so it’s best to assemble right before serving.
Can I flavor the cream cheese filling?
Certainly! You can add a splash of vanilla extract or a bit of citrus zest to enhance the flavor. Just fold it in gently.