PAVLOVA WITH MEYER LEMON CURD

Get ready to embark on a journey of sweetness with our irresistible Pavlova featuring Meyer Lemon Curd, expertly crafted by the talented Josie Scherer from @injoskitchen. Inspired by Martha Stewart's Pavlova Wreath recipe, this dessert is a symphony of delicate flavors and dreamy textures. Indulge your sweet tooth in a blissful experience that combines simplicity with pure decadence.

Ingredients:

MERINGUE

6 large egg whites, room temperature
2 cups and 1 tablespoon sugar
1 teaspoon distilled white vinegar
1 teaspoon cornstarch
2 teaspoons vanilla bean paste (or pure vanilla extract)
1/4 teaspoon cream of tartar

MEYER LEMON CURD

1/2 cup unsalted butter
2 tablespoons Meyer lemon zest
1/2 cup Meyer lemon juice**
3/4 cup sugar
4 large egg yolks, beaten

ASSEMBLY

1 Petit Pot vanilla bean jar
1 Petit Pot lemon jar
Fresh fig slices, raspberries, mint leaves (or julienned mint) and Meyer lemon curd (recipe below) for serving

Featured Dessert:

Learn More

Note: Pavlova recipe makes enough for wreath as well as a few extra meringues. Only top meringues with Petit Pot flavors/toppings when ready to serve, otherwise pavlova will be soggy.

Steps:

1

Preheat oven to 250 F. Trace a 10-inch-diameter circle on a piece of parchment with a pencil. Trace a 5 1/2-inch-diameter circle in center of larger circle. Place on a baking sheet, tracing-side down.
2

Whisk egg whites on medium-high speed until soft peaks form. Gradually add 1 1/2 cups sugar, beating until stiff peaks form. Beat in vinegar, cornstarch, and vanilla.
3

Dollop the mixture into about 2-3 inch high evenly-spaced mounds (each about 2 1/4 inches in diameter and 2 inches high) onto parchment in a circle, using traced ring as a guide. With the back of a spoon, create a hollow in each mound. Bake until ring easily lifts off parchment, about 1 hour, 10 minutes. Turn off heat; let stand in oven 1 hour.
4

Meanwhile, in a small saucepan, melt 1/2 cup butter in the top of a double boiler (or in a bowl placed over a saucepan of simmering water; the bottom of the bowl should NOT be touching the water). Stir in Meyer lemon zest, juice, and sugar. While whisking the mixture, add in egg yolks and continuously whisk until mixture has thickened. The mixture must reach a temperature of 170 F to be safe to eat. This should take about 10-15 minutes.
5

Once the mixture has thickened and is smooth, remove from the heat and pour into glass jars. Store in the refrigerator for up to a month in an airtight container.
6

To serve, arrange the Petit Pot lemon and vanilla bean flavors atop the meringue wreath. Garnish with dollops of Meyer lemon curd, fig slices, raspberries, and julienned mint. Enjoy!