Meringue and Lemon Curd Pavlova

Votes: 3

Time: 5 hours 50 minutes
Complexity: easily
Quantity: 18 cakes

Nutritional value per serving:

Calories 110, total fat 3 G., saturated fats 2 G., proteins 1 G., carbohydrates 19 G., fiber 0 G., cholesterol 40 mg, sodium 45 mg, sugar 19 G.

A charming dessert in the form of miniature fried eggs is a wonderful treat for Easter, when the eggs are placed in the center of the table. The base of the fried eggs is meringue. To quickly whip it into a fluffy consistency, whisk the egg whites with powdered sugar and cream of tartar in a perfectly clean bowl using a clean whisk. While baking, watch the meringue so it doesn't brown and remains snow-white. Then, fold the yolk of lemon curd into the finished "fried eggs." This cream is cooked in a double boiler using yolks, sugar, lemons, and butter. You can make it ahead of time and store it in the refrigerator. Decorate the meringue with lemon curd just before serving to prevent the fragile meringue from losing its shape.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meringue

Whites of 4 large eggs, room temperature
0.5 tsp cream of tartar
1/4 teaspoon fine salt
2 and 1/4 cups powdered sugar
Special device: ice cream scoop with a diameter of 5 cm.

Lemon Curd

3 large egg yolks
2/3 cup sugar
Finely grated zest of 1 lemon + 1/4 cup lemon juice (from 2 lemons)
55 g cold butter, diced

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, cream of tartar, meringue, lemon cream, lemon juice, powdered sugar

Cooking the dish according to the recipe:

Position a rack in the lower third of the oven and preheat the oven to 235°F (107°C). Line 2 baking sheets with parchment paper.
Meringue.

Place the egg whites, cream of tartar, and salt in the clean bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until foamy, about 1 minute. Then increase the speed to medium-high and continue beating for about 1 minute, or until stiff peaks form. Gradually add the powdered sugar, 1/4 cup at a time, and beat until stiff, glossy peaks form, about 5 minutes.

Scoop meringue with a 2-inch (5 cm) ice cream scoop and smooth the surface with the back of a knife. Place each mound 1.5 inches (4 cm) apart on the prepared baking sheets. Use the back of a tablespoon to make a shallow well in the center of each mound for the "yolk." Bake until the meringues are crisp and dry on the outside, about 2 hours. Then cool completely.
Lemon Curd.

Bring 1 inch (2.5 cm) of water to a boil in a medium saucepan over medium-high heat. In a medium metal bowl, combine the egg yolks, sugar, lemon juice, and zest and whisk until smooth. Set the bowl over the saucepan (making sure the bottom of the bowl doesn't touch the water) and whisk in a double boiler until the curd thickens and coats the back of a spoon, about 8 minutes.
Remove the cream from the double boiler and, using a silicone spatula, fold in the butter one piece at a time, allowing it to melt after each addition. Transfer to a clean container and place plastic wrap directly on the surface of the cream. Refrigerate for at least 3 hours. Can be stored for up to 1 week.
To serve, spoon 1 tablespoon lemon curd into the well of each meringue and serve immediately.

Recipe classic meringue Pavlova.