Recipe by Faigy Reiner

Pavlova with Lemon Curd

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Parve Parve
Easy Easy
8 Servings


- Egg - Tree nuts

Filled meringues are a perfect finale to a Pesach meal. Make the components ahead, and assemble at the last minute.


For the Meringues

  • 1/4 teaspoon Haddar Salt

  • 4 large egg whites

  • 3/4 cup sugar

  • 1/4 cup chopped nut of choice

For the Lemon Curd

  • 2 large eggs plus 1 large egg white

  • 1/2 cup sugar

  • 1/2 cup fresh lemon juice

  • 1 and 1/2 teaspoons potato starch

  • dash of salt


  • cut-up fruit of choice


Prepare the Meringues


Preheat oven to 250 degrees Fahrenheit. Cover two baking sheets with parchment paper. Draw four four-inch circles on each piece of paper. Turn paper over. (You should be able to see the markings through the paper.)


Place salt and four egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 3/4 cup granulated sugar, one tablespoon at a time, beating until stiff peaks form.


Divide the egg white mixture evenly among the drawn circles. Shape meringues into nests with one-inch sides using the back of a spoon. Sprinkle evenly with nuts.


Bake at 250 degrees Fahrenheit for one hour. Turn oven off, and cool meringue nests in the closed oven for two hours. Remove from oven, and carefully remove meringue nests from paper.

Prepare the Lemon Curd


Combine whole eggs and one egg white in a medium bowl; stir well with a whisk.


Heat sugar, juice, potato starch, and salt over medium-high heat in a small saucepan until tiny bubbles form around edge. Gradually add hot juice mixture to egg mixture, stirring constantly with a whisk. Return juice mixture to pan.


Cook over medium heat for two minutes or until thick, stirring constantly.


Spoon curd into a bowl; cool to room temperature. Cover and chill.

To Serve


Arrange about 1/4 cup fruits in each meringue nest; top with about two tablespoons lemon curd. Serve immediately.

Pavlova with Lemon Curd

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Miriam Katz
Miriam Katz
3 months ago

Can these be done in advance?also we’re would I store it?

Mark your comment as a question
Avigael Levi
Reply to  Miriam Katz
3 months ago

Yes. You can make them 1-2 days in advance but don’t add any fruit or cream until before serving. Store it in an airtight container until just before you are ready to assemble the pavlova.