Description
This elegant Meyer Lemon and Raspberry Pavlova features crisp yet soft meringue nests filled with luscious homemade lemon curd, fresh whipped cream, and vibrant raspberry sauce. A perfect dessert for spring or summer gatherings, it balances tart citrus with sweet berries for a refreshing treat that impresses both in taste and presentation.
Ingredients
Meringues
- 4 egg whites
- 1 1/4 cups white sugar
- 1 teaspoon vanilla extract
- 1 teaspoon Meyer lemon juice
- 2 teaspoons cornstarch (plus additional for sprinkling)
- Fresh raspberries for garnish
Lemon Curd
- 3 egg yolks
- 1 whole egg
- 3/4 cup sugar
- 1/2 cup Meyer lemon juice
- Zest of 2 Meyer lemons
- 4 tablespoons unsalted butter, cut into small cubes
Raspberry Sauce
- 2 cups fresh raspberries
- Juice of half a Meyer lemon
- 1/4 cup granulated sugar
Whipped Cream
- 1 cup heavy cream
- 1 tablespoon granulated sugar
Instructions
- Preheat and prepare: Preheat your oven to 250°F (121°C). Line two baking sheets with parchment paper and draw two 4-inch circles on each sheet. Lightly sprinkle the circles with some cornstarch if desired to help the meringue release easily.
- Whip the meringue: In a stand mixer fitted with a whisk attachment, whip the egg whites on high speed until stiff peaks form, being careful not to overwhip to dryness. Gradually add sugar one tablespoon at a time, continuing to whip until glossy and thick. Gently fold in the vanilla extract, lemon juice, and cornstarch to stabilize the meringue.
- Shape meringues: Spoon the meringue onto the prepared circles, spreading gently to the edges and smoothing out any peaks. Create a shallow well in the center to hold the filling later.
- Bake the meringues: Bake for about 1 hour, checking frequently. If browning or cracking occurs, reduce the heat to between 200-225°F as needed. The meringues are ready when their exterior is crisp and ivory-colored and the interior remains soft. Turn off the oven and let them cool inside with the door closed, then open slightly to cool completely—overnight cooling is ideal.
- Store the meringues: Once cooled, store the meringues in an airtight container in a dry place for up to a few days before assembling.
- Make lemon curd: In a small saucepan, whisk together the egg yolks and whole egg until smooth. Gradually whisk in sugar, Meyer lemon juice, and zest until fully combined. Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon, about 8 to 10 minutes. Remove from heat and stir in butter cubes one at a time until melted and smooth. Strain the curd into a bowl, cover with plastic wrap pressed directly onto the surface, and refrigerate for at least one hour.
- Prepare raspberry sauce: Combine raspberries, lemon juice, and sugar in a blender and puree until smooth. Strain through a fine sieve to remove seeds. Refrigerate the sauce until ready to use.
- Whip the cream: In a chilled bowl using a mixer, whip the heavy cream with sugar on high speed until stiff peaks form. Cover and refrigerate until assembly.
- Assemble the pavlovas: Spoon a circle of raspberry sauce onto dessert plates. Place each meringue on the sauce. Fill the well in each meringue with about 1/4 cup of chilled lemon curd. Top with a generous dollop of whipped cream and garnish with fresh raspberries. Serve immediately for best texture and flavor.
Notes
- Meringues can be made in advance and stored in an airtight container for several days, making this dessert great for prepping ahead.
- Cooling meringues slowly in the oven helps prevent cracking and keeps the centers soft.
- Use fresh Meyer lemons if available for the most authentic citrus flavor; regular lemons can be substituted but will alter the taste slightly.
- When folding ingredients into the meringue, do so gently to maintain airiness.
- Chilling the lemon curd thoroughly before assembly ensures it sets nicely in the pavlova.
- For best results, serve pavlova on the same day it is assembled to preserve the crispness of the meringues.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
