Mini Pavlovas with Homemade Lemon Curd and Crushed Pistachios
"Thinking about Easter and Passover desserts yet? Pavlovas with lemon curd (vaguely egg-shaped) work great for either one since eggs and rebirth are symbolic for both holidays (just skip the 10-X sugar dusting for Passover). I love a recipe that uses the same amount of yolks as whites, and in such an appropriate way!"
-- @susanspungen


Prep time 15mins
Cook time 2hrs
Serves or Makes: 12


For the Crisp Meringues

  • 6 large egg whites
  • 1 1/ 2 cups granulated sugar
  • pinch cream of tartar
  • pinch coarse salt
  • 1 1/ 2 teaspoons vanilla extract

To Make the Crisp Meringues


  • Step 1

    Heat the oven to 200°F.

  • Step 2

    Combine the egg whites, cream of tartar, salt and sugar in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until the sugar is completely dissolved, and the mixture is hot to the touch, about 3 minutes. Transfer to a stand mixer fitted with the whisk attachment, and beat until stiff, glossy peaks form, 5 to 7 minutes. Mix in the vanilla.

  • Step 3

    Line 2 baking sheets with parchment or baking mat. Dollop the meringue into 12 equal piles, and make a little depression with the back of a soup spoon in each one.

  • Step 4

    Bake the meringues for 2 hours. Turn off oven and leave until cool. (it’s best to make these the day before or morning of the day you want to serve them.)

For the Lemon Curd

  • 1/ 2 cup lemon juice
  • 6 egg yolks
  • 1 cup sugar
  • 4 teaspoons freshly grated lemon zest
  • 1 stick (1/2 cup) unsalted butter, cold, cut into cubes

To Make the Lemon Curd


  • Step 1

    Combine the lemon juice, egg yolks, and sugar in a non-reactive bowl. Whisk until smooth. Transfer the mixture to a heavy non-reactive saucepan and cook over medium heat, stirring constantly with a wooden spoon, until hot, 5 to 10 minutes. The mixture should begin to thicken as the temperature increases. Once thick (it should coat the back of the spoon), reduce the heat and cook for an additional 5 to 10 minutes, stirring continuously.

  • Step 2

    Remove the saucepan from the heat and strain over a bowl. Stir in the lemon zest and butter until the butter has completely melted. Cool slightly before using. Curd can be stored in the refrigerator in an airtight container up to 1 week. Warm over a double boiler or microwave briefly to return it to liquid form. It will set up again when chilled.