Meyer Lemon Pavlova
- 8 egg whites
- 1/2 teaspoon salt
- 2 cups icing sugar
Meyer Lemon Curd
- 3 Meyer lemons zest & juice
- 3/4 cup sugar
- 1/2 cup butter unsalted
- 4 large egg yolks beaten
- 1/4 cup berries
- 1 sprig mint
- Preheat the oven to 225 °F.
- Line two large baking sheets with parchment paper.
- Cut a 3-inch circle from paper as a guide, and trace it out six times between the parment paper on both baking sheets. This will serve as your guide when you pipe the meringue into form.
- Beat the egg whites until they are foamy. Add the salt as you continue to stiar.
- Continue to beat as you add the sugar little by little.
- Beat until the eggs whites form stiff peaks, and the texture is smooth (i.e. the sugar has completely dissolved).
- Transfer the egg whites to your pastry bag very carefully. If you are cutting a bag as a substitute, the texture will depend on the hole you create. If you have a pastry bag, choose a circular or star tip.
- Create the cups by beginning with a circle at the center of each small circle you’ve drawn on the parchment paper.
- Pipe two open circles on top of the base you’ve created to make the cups.
- Bake in the oven for 1 1/2 hours, until solid.
- Turn off the oven, and let them cool inside for 30 minutes or so.
- Peel from the parchment paper, and they’re ready to use.
Meyer Lemon Curd
- Add water to a large pot until it’s about a third full. Set another smaller pot, or a heatproof bowl, into the first pot, creating a double boiler.
- Melt the butter in the top of the double boiler.
- Add the Meyer lemon zest and juice, and sugar, stirring as you do.
- Using a whisk, beat in the egg yolks until the sauce thickens. Do not allow it to boil.
- Stir constantly as it cooks for about 10 minutes, until thickened.
- Let the Meyer lemon curd cool for at least 10 minutes.
- Divide, and spoon into the meringue shells.
- Garnish with berries and mint leaves.
NOTE: If you don’t have a pastry bag, you can use a clean plastic bag with a hole clipped in one end.