Lemon Cream Pavlovas
Prep time
Cook time
Total time
The meringue has a perfectly crisp exterior while the inside is gooey and marshmallow-like. It’s topped with a lemon cream made by combining whipping cream and a little bit of the lemon curd and topped off with a dollop of the curd.
Recipe type: Dessert
Serves: 9
  • 5 large egg whites, room temperature
  • ¼ teaspoon fine sea salt
  • 1 cup superfine granulated sugar
  • 2 teaspoons Colavita Aged White Wine Vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • ½ cup Olive Oil Lemon Curd (recipe in link)
  • fresh mint leaves and lemon zest for garnish, if desired
  1. Heat oven to 300 degrees. Line a large baking sheet with parchment paper. Using a 4-inch ramekin as a guide, draw 9 circles on the parchment.
  2. Make the meringue: In the bowl of an electric stand mixer fitted with the whisk attachment, whisk the egg whites and salt on medium speed until light and frothy, about 3 minutes. Add the sugar by tablespoonfuls and continue to beat until soft peaks form, about 2 minutes. Add the vinegar, cornstarch, and vanilla and beat until stiff and glossy peaks form, about 2 minutes longer.
  3. Evenly divide the meringue among the circles drawn on the parchment and spread with an offset spatula or the back of a spoon to make a circle with a slight indentation in the center.
  4. Bake 30 minutes and then turn the oven off. Allow the meringues to remain in the oven until completely cooled. They will be dry to the touch with a crisp exterior.
  5. Meanwhile, make the lemon cream. Beat the whipping cream on high until soft peaks form. Fold in 5 tablespoons of the lemon curd and mix until blended.
  6. To assemble, spoon 3 tablespoons of the lemon cream into center of each meringue and top with a teaspoonful of remaining lemon curd. Garnish with fresh mint leaves and lemon zest, if desired.
Recipe by GreenThumbWhiteApron.com at https://www.greenthumbwhiteapron.com/lemon-cream-pavlovas/