4 Ingredient Lemon Pavlova
These easy mini lemon pavlovas are crisp on the outside, soft and marshmallowy in the center, and topped with silky homemade lemon curd. Made with just a handful of ingredients, this foolproof meringue feels elegant but is surprisingly simple to make. Perfect for spring gatherings, dinner parties, or anytime you want a light, citrusy dessert.
Ingredients
Pavlova Shells
- 4 large egg whites, room temperature
- 1 cup (200g) superfine caster sugar
- 1 tsp (5ml) fresh lemon juice
Lemon Curd
- 4 large egg yolks
- 1/3 cup (79ml) fresh lemon juice + 1 tbsp lemon zest
- 2/3 cup (133g) superfine caster sugar
- 6 tbsp (84g) cold unsalted butter, cubed
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- To make the pavlova shells: Add the egg whites to the bowl of a stand mixer fitted with the wire whisk attachment. Beat on medium-low speed for about 2 minutes, until foamy.
- With the mixer running on medium-low, slowly add the 1 cup of superfine sugar, a little at a time. Scrape down the sides to ensure all the sugar is fully incorporated.
- Then increase the speed to high and whip for 4–5 minutes, until thick, glossy stiff peaks form and the meringue feels smooth, not grainy.
- Add the lemon juice and 1 tsp cornstarch (if using) and beat one more time for a few seconds until evenly incorporated.
- You can make these as free form round pavlova or you can pipe them. Nonpiping method: Using a large cookie scoop, portion the meringue onto the prepared baking sheets to make 8 mounds (about 3-inches wide), spacing them a few inches apart. Use the back of a spoon to gently create a well in the center of each.) Piping method: Place the meringue in a piping bag with large star tip and create nests about 3 inches wide. Start by piping a dollop in the center and then go around the dollop to make a circle about 3 inches wide and then go around again on top of the outer circle to make the sides.
- Place the baking sheets in the oven, immediately reduce the temperature to 200°F (90°C), and bake for about 1 hour and 15 minutes until dry and hardened.
- Turn off the oven and let the pavlovas cool completely inside the oven with the door closed, at least 1 hour.
- Meanwhile, make the lemon curd: Add the egg yolks, lemon juice, and sugar to a medium bowl and whisk until smooth. Add in the zest and whisk until incorporated. Transfer the mixture to a nonstick saucepan and place over low heat. Let the mixture cook over low heat, stirring constantly, until the mixture has thickened enough to coat the back of a spoon, about 5-10 minutes.
- Remove from the heat and whisk in the cold cubed butter until fully melted and smooth.
- Strain the curd through a fine mesh sieve into a container. Cover the container and refrigerate the curd for at least 1 hour, until chilled and set.
- Spoon the chilled lemon curd into the center of each cooled pavlova just before serving. You can also garnish with berries and mint leaves. Store any uneaten pavlova in an airtight container in the fridge.
Notes
- If your pavlova shells are browning, the temperature in your oven is likely too high. Reduce the temperature if the shells are browning.
- I used superfine caster sugar which melts better than regular granulated sugar. I used India Tree Superfine Caster Sugar.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Cornstarch note: Traditionally, pavlova shells contain a little cornstarch which creates a softer, fluffier inside. If you make without the cornstarch, they will still have a marshmallow-like center but won't be quite as fluffy and soft and will be a little more chewy. I prefer without cornstarch which is why I left it out. The shells will also weep slightly without the cornstarch but it's not really an issue once they are done baking and cooled. If you want the traditional pavlova shell, simply add 1 teaspoon cornstarch in with the lemon juice in step 5.
- Estimated nutrition assumes all of the lemon curd is used up, but you don't need to use it all.
Serving: 1piece, Calories: 274kcal, Carbohydrates: 43g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Sodium: 33mg, Fiber: 0.03g, Sugar: 42g, NET CARBS: 43
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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