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Recipe by The Peppermill

Mini Lemon Pavlovas

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Mini Lemon Pavlovas
Parve Parve
Medium Medium
8 Servings
Allergens

Contains

- Egg
2 Hours, 10 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

This classic light dessert is perfect after a heavy Yom Tov meal.

 

Yield: 8 mini pavlovas

Ingredients

Equipment

  • large-star decorating tip (see note below)

Meringue

  • 4 egg whites (reserve yolks for lemon curd)

  • 1 cup sugar

Lemon Curd

Directions

Prepare the Meringue

1.

Beat egg whites until soft peaks form.

2.

With the mixer running, add sugar one tablespoon at a time, until stiff peaks form.

Form the Pavlovas

1.

Preheat oven to 250 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking mat and set aside.

2.

Add meringue to a clean piping bag fitted with a large-star decorating tip (approximately 1/2-inch opening).

3.

Pipe a three-inch circle onto the prepared sheet pan. Fill in completely with meringue. Pipe another layer around the outer edge, leaving the center empty.

4.

Continue forming the pavlovas until all meringue is used.

5.

Bake two hours or until pavlovas are completely dry but not browned.

Prepare the Lemon Curd

1.

While the pavlovas bake, whisk together egg yolks, sugar, and lemon juice in a medium saucepan.

2.

Whisk in potato starch until completely dissolved.

3.

Turn on the stove to medium heat and simmer 15 minutes or until mixture thickens, whisking constantly.

4.

Remove from heat and stir in margarine or frozen oil, a little at a time, until fully incorporated.

5.

Transfer curd to a bowl and cover with plastic wrap, pressing plastic directly onto the curd to prevent a skin from forming.

Assemble

1.

Place a pavlova on each dessert plate and spoon lemon curd into the center. Serve immediately.

Tips:

For a special presentation, decorate finished pavlovas with mint leaves, fresh fruit, or as desired.

Notes:

Large-star piping tips are available at The Peppermill.

Recipe tags

kosher for passover kosher for passover dessert lemon light dessert meringue pavlovas Pesach pesach dessert
Mini Lemon Pavlovas

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Devorah Liberman
Devorah Liberman
2 years ago

What does the recipe mean by frozen oil?

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Esther Leah
Esther Leah
Reply to  Devorah Liberman
2 years ago

You put the oil in the freezer. It thickens and becomes a milky texture. It doesn’t actually freeze, but it gives your similar results as if you use marg. You could probably use coconut oil instead, as well.

0
Sarah
Sarah
3 years ago

Would this work with Olive oil?

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Raquel
Raquel
Reply to  Sarah
3 years ago

I would recommend using coconut oil instead.

0
Miriam paskes
Miriam paskes
3 years ago

Can I make this in advance of pesach and freeze?

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Leah
Leah
Reply to  Miriam paskes
3 years ago

Hi, you cant freeze merainge ;(

0
Raquel
Raquel
Reply to  Leah
3 years ago

yes, you can, you just have to be careful. Read this article for a step-by-step guide https://www.nigella.com/ask/freezing-and-storing-mini-pavlovas

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