Pavlovas with Silky Smooth Lemon Curd

120 mins
Serves 8
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Directions

  1. 1Make pavlovas with egg whites, cornstarch, sugar, and salt. This is the best make ahead dessert for spring.
  2. 2Make pavlovas with egg whites, cornstarch, sugar, and salt. This is the best make ahead dessert for spring.
  3. 3Make pavlovas with egg whites, cornstarch, sugar, and salt. This is the best make ahead dessert for spring.
  4. 4Place egg whites on a baking sheet and make little cavities with the back of a spoon.
  5. 5Place egg whites on a baking sheet and make little cavities with the back of a spoon.
  6. 6Place egg whites on a baking sheet and make little cavities with the back of a spoon.
  7. 7Bake them for a few hours at 200 degrees. This will make them crispy and airy.
  8. 8Bake them for a few hours at 200 degrees. This will make them crispy and airy.
  9. 9Bake them for a few hours at 200 degrees. This will make them crispy and airy.
  10. 10Make lemon curd. Simmer lemon juice until it reduces by half.
  11. 11Make lemon curd. Simmer lemon juice until it reduces by half.
  12. 12Make lemon curd. Simmer lemon juice until it reduces by half.
  13. 13In a bowl, add butter, sugar, egg yolks, eggs, and salt, then add lemon juice. The mixture will look curdled.
  14. 14In a bowl, add butter, sugar, egg yolks, eggs, and salt, then add lemon juice. The mixture will look curdled.
  15. 15In a bowl, add butter, sugar, egg yolks, eggs, and salt, then add lemon juice. The mixture will look curdled.
  16. 16Place the bowl over simmering water, stirring constantly until the sugar dissolves and the mixture becomes cohesive. This takes about 10 minutes.
  17. 17Place the bowl over simmering water, stirring constantly until the sugar dissolves and the mixture becomes cohesive. This takes about 10 minutes.
  18. 18Place the bowl over simmering water, stirring constantly until the sugar dissolves and the mixture becomes cohesive. This takes about 10 minutes.
  19. 19Pour the curd through a sieve into a chilled bowl and refrigerate.
  20. 20Pour the curd through a sieve into a chilled bowl and refrigerate.
  21. 21Pour the curd through a sieve into a chilled bowl and refrigerate.
  22. 22Fill up the pavlovas with the lemon curd.
  23. 23Fill up the pavlovas with the lemon curd.
  24. 24Fill up the pavlovas with the lemon curd.
  25. 25Add fruit, a mint sprig, and powdered sugar on top.
  26. 26Add fruit, a mint sprig, and powdered sugar on top.
  27. 27Add fruit, a mint sprig, and powdered sugar on top.

Ingredients

  • 4 large egg whites
  • 4 large egg whites
  • 4 large egg whites
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 1 pinch kosher salt
  • 2 teaspoons cornstarch
  • 2 teaspoons cornstarch
  • 2 teaspoons cornstarch
  • 1.25 cups white granulated sugar
  • 1.25 cups white granulated sugar
  • 1.25 cups white granulated sugar
  • 1 teaspoon white wine or red wine vinegar
  • 1 teaspoon white wine or red wine vinegar
  • 1 teaspoon white wine or red wine vinegar
  • 0.25 teaspoon pure vanilla extract
  • 0.25 teaspoon pure vanilla extract
  • 0.25 teaspoon pure vanilla extract
  • 0.75 cup lemon juice
  • 0.75 cup lemon juice
  • 0.75 cup lemon juice
  • 4 tablespoons unsalted butter
  • 4 tablespoons unsalted butter
  • 4 tablespoons unsalted butter
  • 0.5 cup white granulated sugar
  • 0.5 cup white granulated sugar
  • 0.5 cup white granulated sugar
  • 2 large egg yolks
  • 2 large egg yolks
  • 2 large egg yolks
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon kosher salt
  • 1 fruit
  • 1 fruit
  • 1 fruit
  • 1 powdered sugar
  • 1 powdered sugar
  • 1 powdered sugar
  • 1 mint sprig
  • 1 mint sprig
  • 1 mint sprig

Equipment

ovenbaking sheetparchment papermixerspoonhand mixersaucepansievebowl