Mini Lemon Curd Pavlovas
Hard
Lemon
Lemon curd
Spring
12
2hrs
Steps
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First, Prepare the Baking Sheets
Line 2 baking sheets with parchment paper. Using a 3–3.5-inch circle shape and a pencil, lightly trace 6 evenly spaced circles onto each parchment paper. Flip papers over so you can still see traced lines, but ensure the pencil marks are not in contact with the pavlovas. Then preheat the oven to 225°F. -
Next, Make the Meringue
Using a stand-up mixer, beat room-temperature egg whites on high for 1 min until soft peaks form. Then slowly and gradually add in the granulated sugar while continuing to whip the egg whites. Beat egg whites and sugar on high for about 10 mins, until stiff peaks form and the mixture is very glossy and smooth. Then with a spatula, quickly but thoroughly fold in the lemon juice and vanilla extract. Next, fold in the cornstarch, ensuring it’s completely folded in. - Fill a large piping bag with the meringue, and using a large round tip or a large hole cut in your piping bag, pipe the meringue into (6) 3–3.5 inch circles on one baking sheet, following the traced lines. Repeat with 6 more on the other baking sheet. Next, using a spoon, create a small indent in each meringue to form a well for the Lemon Curd to sit in after baking.
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Now, Bake the Pavlovas
Bake for 1 hour and 10 mins. When time is up, do not open the oven door. Instead, turn off the oven and allow the pavlovas to cool very slowly for 30 mins in the closed oven. Pavlovas will be pale-cream colored and dry on the outside, but soft on the inside when finished. - Remove the pavlovas from the oven and allow them to continue to cool to room temp on the parchment-lined sheet pans.
- When cooled to room temp, you can add your Bonne Maman Lemon Curd to the middle, and top with optional candied lemon peel. Enjoy within 3 hours of adding Lemon Curd.
