Mini Pavlovas with Blueberries and Lemon Curd
A light and elegant dessert starting with airy merengue piped into a round shell and baked into a delicately crisp crust, then filled with bright and luscious lemon curd. Blueberries add a complimentary pop of color and flavor, while mint sprigs and lemon zest finish with Spring flair.
Ingredients
Pavlovas
- 6 Egg Whites Room Temperature
- 1 1/2 cup Frontier Co-op® Organic, Fair Trade Cane Sugar
- 2 tsp Frontier Co-op® Pure Vanilla Extract
- 2 tsp Frontier Co-op® Cornstarch
Lemon Curd:
- 2 Whole Eggs
- 2 Egg Yolks
- 3/4 cup Frontier Co-op® Organic, Fair Trade Cane Sugar
- 1/2 cup freshly squeezed lemon juice
- 1 tbsp lemon zest
- 1/4 tsp Frontier Co-op® Sea Salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into pieces
- 1 tsp Frontier Co-op® Pure Vanilla Extract
- Blueberries, mint sprigs, lemon zest For Topping
Instructions
- Preheat oven to 225 degrees and line two baking sheets with parchment paper.
- In a mixer on medium speed, beat egg whites for about 1 minute, until frothy. Then, while continuing to beat on medium speed, add sugar 1 spoonful at a time, letting it mix in for 15 to 20 seconds after each addition. Beat for about 10 minutes, or until the egg whites are glossy, thick and hold stiff peaks.
- Add vanilla extract and cornstarch and continue mixing until incorporated.
- Transfer mixture to a piping bag fitted with a star tip. Pipe a base disk on the bottom, then pipe two circular layers up the sides to form a “nest” shape.
- Bake for 1 1/2 hours, then turn off oven and let pavlovas cool in oven.
- Meanwhile, make the lemon curd: To a saucepan, add eggs, egg yolks, sugar, lemon juice, lemon zest and salt, and whisk to combine. Heat over medium-low heat, stirring until sugar has dissolved.
- Add butter, a few pieces at a time, stirring until each addition is fully incorporated. Do not let curd come to a simmer, keep it at medium-low heat and stir constantly to prevent eggs from cooking.
- Continue cooking for a few minutes, until curd starts to thicken. To test if it’s done, coat the back of the spoon and run your finger through the curd. If it leaves a clean line and doesn’t run back together, it is done.
- Whisk in vanilla extract. Refrigerate while pavlovas are baking — the curd will thicken more as it cools.
- When pavlovas are done and cooled, fill each nest with lemon curd, then top with fresh blueberries and garnish with mint and lemon zest.