These Individual Lemon Pavlovas are light as air with a lovely lemon curd filling and topped with whipped cream. They are the ultimate finish for any meal from a brunch, afternoon tea to dessert. They are even perfectly presentable on your Christmas table with their pretty red and green colors just like they love to do in Australia and New Zealand.
This is the perfect dessert recipe for mini pavlovas and one that you can come back to again and again. I highly recommend that you read through this post as I have offered some great tips for success. Another lovely summer treat is ou Homemade Pound Cake Cupcakes that are simply decorated with whipped cream and fresh berries too.
Why is the Dessert Called Pavlova?
The dessert is named after the famous ballerina Anna Pavlova who toured New Zealand and Australia in the 1920s. At that time she was a mega-superstar from Russia. Both countries claim to have invented it so the story goes.
According to Wikipedia, It has been claimed that Bert Sachse created the dish at the Esplanade Hotel in Perth, Western Australia in 1935. It is also stated that the recipe showed up in New Zealand much before this in the 1920s. Whoever the creator the dessert has been enjoyed around the world now for a very long time.
Helpful Items for This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
Parchment-Paper Sheets for Baking
Stainless Steel Baking Sheet Tray Cooling Rack with Silicone Baking Mat Set
What is Pavlova?
Pavlova is a dessert mainly comprised of egg whites. It has a crunchy crisp exterior and a soft marshmallow like interior.
They are served as individual desserts like you see today or as one large pavlova. Almost always they are served traditionally with a whipped cream topping and fruit such as berries, kiwi, passionfruit etc.
With our recipe we have added a delightful lemon curd to the center adding even more to the traditional dessert.
What is in Lemon Pavlova?
Simple ingredients except maybe the arrowroot powder which I have provided a link above or you can substitute cornstarch if that is not easily found.
Old eggs are preferred to use over fresh eggs, you will get better results.
Almond extract instead of vanilla give the pavlovas a unique flavor but again you can substitute with the more commonly used vanilla extract.
Any fresh berry would make a great topper for these pavlovas. Select what is in season and what is fresh in your grocery store.
Pavlova Ingredients
- Eggs whites, at room temperature
- Superfine sugar
- Cornstarch or arrowroot powder
- Lemon juice
- Almond extract
- Whipped cream of choice
- Fresh berries and mint leaves, to garnish
Where the pavlova uses the whites from the eggs, the lemon curd now uses the yolks so there is little wastage. Again, simple ingredients that are easily found in any grocery store.
Lemon Curd Ingredients
- Egg yolks, separated
- Granulated sugar
- Butter (or plant-based butter)
- Lemon juice
- Lemon zest (about 1 lemon)
Whipping Cream Ingredients
- Heavy Whipping Cream, chilled
- 2 tbsp granulated sugar
How To Make Pavlova
There is no huge skill needed to make this simple pavlova recipe. Simply follow the step by step instructions and you will have great success. The piping bag and tip do half the work for you!! Also see the handy tip in the picture above on how to hold you piping bag when not in use in a jar.
Directions:
Step 1: Chill heavy whipping cream in the refrigerator. Crack 6 eggs and separate out the yolks from the egg whites. Place egg whites in a small dish and allow to sit on the counter until it reaches room temperature. Set yokes aside for the lemon curd recipe.
Step 2: Preheat the oven to 225 degrees F. Line two baking sheet pans with parchment paper and set aside. This would also be a good time to prep your piping bag and large tip.
Step 3: In a stand mixer or mixing bowl with an electric hand mixer, beat the egg whites on HIGH for 2 minutes, or until a soft peak forms. With the mixer still on, gradually add the sugar a little bit at a time until it has fully dissolved. Continue beating on HIGH speed for 10 minutes or until a stiff peaks forms.
Step 4: Once a stiff peak forms, gently fold in the lemon juice, almond extract and corn starch (or arrowroot powder). Once combined, scoop the meringue into the prepared piping bag.
Step 5: On the parchment lined baking sheet, pipe the meringue into roughly 3-inch round dollops, leaving a hole in the middle.
Step 6: Bake for 1 hour at 225 degrees F. After the first hour, turn the oven off and keep the door closed. Let the pavlovas cool in the oven for at least 30 minutes, you can leave them overnight if you like. Then you can transfer them to a cooling rack to cool completely.
How to Make Lemon Curd
Nothing beats a great sweet tart lemon curd. You will find lots of uses for this curd besides this recipe. You will be surprised how easy it is to make too.
- In a small saucepan, whisk together the egg yolks, sugar and lemon juice until blended. Add the butter and lemon zest, continue stirring and cook until thick enough to not drip off the spoon.
- Pour the lemon curd in a bowl and let it cool for 15 minutes. Cover and refrigerate until it thickens up and sets.
Look at how luscious the lemon curd looks. You will want to eat it right from the bowl but save some for the pavlovas!!
Finishing Touches
Pretty little nests are the perfect vessels for the lemon curd. Just a dollop (tablespoon) for each is needed.
Topped with light as a cloud whipping cream. It is hard to even tell where the pavlova ends and the whipped cream begins.
Step 7: Place the chilled heavy whipping cream and 2 tbsp of sugar in a chilled mixing bowl. Whip on HIGH for 3 minutes or until a stiff peak forms.
When ready to serve, place roughly 1 tablespoon of homemade lemon curd in the middle of each pavlova. Top with whipped cream, and garnish with fresh berries and mint leaves. Enjoy!
Assemble the pavlovas no more than 2-3 hours in advance. They are best built and served. You can also have everything assembled and ready to go and then just build them right before serving. If you are wanting to transport them I highly recommend to build them on site.
And now what you have been waiting for!! Diving right into the cloud-like dessert!! Crispy on the outside and creamy on the inside it is like a little slice of heaven. The perfect dessert after a big meal at any time of the year.
What is the Difference Between a Meringue and a Pavlova?
Meringue and pavlova are both desserts made from egg whites. They are also made in a similar fashion. What makes them differ is the inside. Meringue and pavlovas are both crispy on the outside but pavlovas are fluffy and soft on the inside, similar to a marshmallow consistency. Meringues are crispy all the way through.
Meringues use typically cream of tartar where pavlovas use cornstarch or arrowroot which helps to keep the moisture on the inside so they don’t dry out and harden.
Therefore a pavlova can not be called a meringue.
Can You Leave Pavlova in the Oven Overnight?
You can store undecorated pavlovas in the oven overnight. You can also store them in an air tight container but the oven will keep the outsides dryer.
Making them ahead like this will ensure a dryer outside. Plus then you have half the work done, next day just make your curd and whipped cream or better yet have the curd made ahead of time too.
Always put plastic wrap directly on top of puddings, curd or custard to prevent a skin from forming. I do this with ice cream making also when you need the custard to cool completely before churning.
Why is My Pavlova Chewy?
Why are my pavlovas chewy? Well, sugar in the pavlova draws in moisture from the air. If they still feel sticky to the touch after baking and resting you can bake them further at 200F for 10 minutes. Do not let them brown though as you want to present them as white as can be.
Also this dessert may not the best dessert to make on a really humid day as you will find that the pavlovas have a harder time drying out.
Pin it HERE!!
Pin it HERE!!
Individual Lemon Pavlova
Ingredients
Pavlova
- 6 eggs whites at room temperature
- 2 cups superfine granulated sugar
- 2 tsp cornstarch or arrowroot powder
- 1/2 tbsp lemon juice
- 1/2 tsp almond extract
- Whipped cream of choice
- Fresh berries and mint leaves to garnish
Whipped Cream
- 1 ½ cups heavy whipping cream chilled
- 2 tbsp granulated sugar
Lemon Curd
- 4 egg yolks separated
- 1 cup sugar
- 4 tbsp butter or plant based butter
- 1/2 cup lemon juice
- 1/2 tbsp lemon zest about 1 lemon
Instructions
- Step 1: Chill heavy whipping cream in the refrigerator. Crack 6 eggs and separate out the yolks from the egg whites. Place egg whites in a small dish and allow to sit on the counter until it reaches room temperature. Set yokes aside for the lemon curd recipe.
- Step 2: Preheat the oven to 225 degrees F. Line two baking sheet pans with parchment paper and set aside. This would also be a good time to prep your piping bag and large tip.
- Step 3: In a stand mixer or mixing bowl with an electric hand mixer, beat the egg whites on HIGH for 2 minutes, or until a soft peak forms. With the mixer still on, gradually add the sugar a little bit at a time until it has fully dissolved. Continue beating on HIGH speed for 10 minutes or until a stiff peak forms.
- Step 4: Once a stiff peak forms, gently fold in the lemon juice, almond extract and corn starch (or arrowroot powder). Once combined, scoop the meringue into the prepared piping bag.
- Step 5: On the parchment lined baking sheet, pipe the meringue into roughly 3-inch round dollops, leaving a hole in the middle.
- Step 6: Bake for 1 hour at 225 degrees F. After the first hour, turn the oven off and keep the door closed. Let the pavlovas cool in the oven for at least 30 minutes. Then you can transfer them to a cooling rack to cool completely.
- Step 7: When ready to serve, place roughly 1 tablespoon of homemade lemon curd in the middle of each pavlova. Top with whipped cream, and garnish with fresh berries and mint leaves. Enjoy!
- Lemon Curd: In a small saucepan, whisk together the egg yolks, sugar and lemon juice until blended. Add the butter and lemon zest, continue stirring and cook until thick enough to not drip off the spoon.
- Pour the lemon curd in a bowl and let it cool for 15 minutes. Cover and refrigerate until it thickens up and sets.
- Whipped Cream: Place the chilled heavy whipping cream and 2 tbsp of sugar in a chilled mixing bowl. Whip on HIGH for 3 minutes or until a stiff peak forms.
Comments & Reviews
Jerilea says
These look amazing and my chickens are out of control right now. Can’t wait to give this a whirl.