Description
Lemon Curd Pavlova Mini Nests are light, airy desserts filled with tangy lemon curd and topped with whipped cream, perfect for any occasion.
Ingredients
Scale
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup whipped cream (for topping)
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper, drawing four 3-inch circles as a guide.
- Beat the egg whites in a clean, dry mixing bowl until soft peaks form, then gradually add sugar until glossy and stiff peaks form.
- Gently fold in cornstarch and vinegar.
- Spoon the meringue onto the parchment paper, using the circles as a guide, and create a well in the center of each nest.
- Bake for about 1 hour and 15 minutes until dry and pale golden, then turn off the oven and let cool inside.
- Prepare the lemon curd by combining lemon juice, zest, and sugar in a saucepan, then temper the egg yolks and cook until thickened.
- Let the lemon curd cool slightly, then refrigerate until chilled.
- Fill each cooled meringue nest with lemon curd.
- Top with whipped cream.
- Serve immediately or refrigerate for a few hours before serving.
Notes
- Store meringue nests in an airtight container at room temperature for up to 2 days.
- Keep lemon curd refrigerated until ready to fill the nests.
- Do not freeze filled nests; meringue shells can be frozen for up to a month.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
Nutrition
- Serving Size: 1 mini nest
- Calories: 150
- Sugar: 20g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Lemon Curd, Pavlova, Mini Nests, Dessert, Spring, Summer, Party