Light and airy meringue nests filled with a tangy homemade lemon curd and topped with whipped cream and fresh berries. This is my all time favorite summer dessert!
Meringue:
150 grams egg whites
300 grams granulated sugar
Lemon Curd:
2 large eggs
2 large egg yolks
1 tablespoon lemon zest, about 1 lemon
2/3 cup (160 ml) fresh lemon juice, from about 3-4 lemons
1/2 cup granulated sugar
2 teaspoons cornstarch
2 tablespoons unsalted butter
Whipped cream:
1 cup heavy whipping cream
1/4 cup powdered sugar
Lemon Curd Instructions:
Place all ingredients except butter into a medium sized bowl and whisk thoroughly.
Pour into a medium saucepan and cook over medium low heat, stirring constantly with a wooden spoon, until thickened; about 5-8 minutes. You'll know it's ready when the curd coats the back of the spoon and is about the thickness of pudding.
When the curd has thickened, immediately remove it from the heat and stir in the butter.
Run the curd through a fine-mesh sieve to remove any bits of scrambled egg and transfer to a small bowl.
Cover the bowl with plastic wrap making sure the wrap is touching the surface of the curd to prevent a skin from forming.
Refrigerate for at least 2 hours or until set before serving.
Meringue Instructions:
Preheat oven to 190 degrees F. Place parchment paper on two half sheet trays. Set aside.
Place the egg whites and sugar in the bowl of a stand mixer.
Place over a double boiler, with just an inch of boiling water. Whisk constantly till the sugar has almost melted. Then remove from the heat and place in the stand mixer.
Using a whisk attachment beat the meringue until it has completely cooled down, it is smooth and shiny and holds stiff peaks around 5-7 minutes.
Transfer meringue to a piping bag with a large star tip. Pipe nests around 3-4” wide. Bake for 50-70 minutes. If you prefer a more crispy interior for your meringue bake for 90 minutes.
Whipped Cream Instructions:
While your meringue is baking prepare whipped cream.
Place the whipping cream in your stand mixer and mix on high speed. Gradually add your powdered sugar. Whip until you have fluffy whipped cream. Be sure not to over-mix or it will turn into butter.
Transfer whipped cream to a piping bag fitted with a large star tip.
Assemble:
Once meringue has cooled completely, add a spoonful of lemon curd into each cavity. Pipe a swirl of whipped cream on top and add berries.
Pavlovas are best eaten right away but will last in the fridge for up to two days.