Wondering what to make for dessert at your next Spring gathering? These bright and sunny Mini Pavlovas with Homemade Lemon Curd are egg-xactly what your holiday needs. We made them with Handsome Brook Farm pasture-raised organic eggs and you can’t beat the flavor. Pavlovas and lemon curd have very few ingredients, so starting with the highest quality eggs is super important.
These pavlovas were inspired by the amazing @susanspungen!
Click here for some of our favorite mini dessert recipes!
For the Pavlova
- 5 Handsome Brook Farm Pasture-Raised Organic Egg Whites
- Pinch salt
- 1 cup superfine sugar
- 1 tablespoon sifted cornstarch (or tapioca starch)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For the Lemon Curd
- 5 Handsome Brook Farm Pasture-Raised Organic Egg Yolks
- 1/ 2 cup sugar
- 1/ 2 cup fresh lemon juice
- 3 lemons, zested
- 6 tablespoons unsalted butter, at room temperature
Preheat the oven to 300˚F and line a large baking sheet with parchment paper.
Add egg whites and salt to the bowl of a stand mixer fit with the whisk attachment. Begin whipping at low speed, then gradually increase the speed to medium. When the egg whites begin to look foamy, begin adding the sugar in one tablespoon at a time.
Once all of the sugar has been incorporated, increase the speed to high and whip until stiff peaks form and the meringue mixture is glossy and the sugar is fully dissolved. Add cornstarch, lemon juice and vanilla and fold in by hand until incorporated.
Remove the mixing bowl from the machine and spoon the meringue into 6 dollops on the prepared baking sheet. Use the back of a spoon to from the meringue into egg-like shapes, then use the spoon to carve a small divot in the center so you have a spot for your curd.
Place the sheet pan in the oven and immediately reduce the heat to 250˚F. Bake for about 75 minutes, or until the outside of pavlovas are creamy white color and appear dry to the touch.
Turn the oven off and crack it open with the handle of a wooden spoon. Let the meringue sit and cool inside the oven for at least 1 hour.
While the pavlovas cool, make the lemon curd. Set up a double boiler by placing a heat safe bowl over a pot of simmering water. Make sure the water is not touching the bottom of the bowl. Add the egg yolks, sugar, lemon juice and lemon zest to the bowl and whisk until smooth. Continue whisking constantly for about 10 minutes, or until the mixture thickens. Remove from heat and stir in the butter 1 tablespoon at a time until well combined. Strain through a fine-mesh strainer. Let cool, then place in the refrigerator for at least 1 hour before using.
Once cooled, fill the pavlovas with lemon curd and serve.
Pavlova shells can be made one day in advance. Lemon curd can be made one week in advance.