My favorite way to enjoy lemon meringue is with pavlova. The meringue base cools and dries out slowly, creating a crispy, crunchy crust on the outside which contrasts beautifully with a soft, sticky center. Topped with an intense lemon curd filling, fresh blueberries, and a homemade blueberry sauce, this dessert takes a little bit of time to make but is also simple and easy to pull off!
- ½ cup unsalted butter
- 4 large eggs
- 2 tablespoons lemon zest
- 1 pinch salt
- ½ cup white sugar
- ¼ cup lemon juice
- cooking spray
- 1 tablespoon cornstarch
- 1 cup white sugar
- 1 pinch cream of tartar
- 2 teaspoons lemon juice
- ¼ teaspoon pure vanilla extract
- 1 cup blueberries
- 2 tablespoons white sugar
- ½ cup cold water
- ½ cup fresh blueberries, or more to taste
- 1 sprig fresh mint
- 1 Prepare lemon curd filling: Cut butter into small pieces and set aside.
- 2 Separate eggs, placing yolks in a heat-proof bowl and whites in glass, metal, or ceramic bowl. Cover egg whites and leave on the counter to come to room temperature for the meringue.
- 3 Add lemon zest, salt, sugar, and lemon juice to egg yolks. Whisk until thoroughly combined.
- 4 Add 1 to 2 inches water to a saucepan over low heat; bring to a simmer. Place bowl of filling over the simmering water. Cook, stirring constantly with a spatula, until mixture is very hot to the touch and thick enough to coat the back of a spoon, 10 to 15 minutes.
- 5 Stir in butter, 3 or 4 pieces at a time, waiting until butter has melted before each addition. Remove from the heat and pour filling into a bowl to cool, about 15 minutes. Lay plastic wrap on top of the filling, pressing down so it doesn't develop a skin, and place in the refrigerator until well chilled, 2 to 3 hours.
- 6 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner, such as Silpat®. Lightly spray with cooking spray.
- 7 Begin meringue: Mix cornstarch into sugar and set aside.
- 8 Add cream of tartar, lemon juice, and vanilla to the reserved egg whites. Whisk with a large whisk until very soft peaks form, about 3 minutes. Whisk in sugar mixture, 2 tablespoons at a time, whisking about 1 minute between each addition, until incorporated. When all sugar mixture has been added, continue to whisk until relatively stiff peaks form and whites are firm enough to hold their shape.
- 9 Use 2 spoons or a piping bag to transfer whites onto the prepared baking sheet, forming a ring of dollops about 8 or 9 inches across. Fill in the middle with meringue, then go back around the edges adding more meringue to build up the outside edge.
- 10 Bake in the center of the preheated oven for exactly 1 hour. At 1 hour, turn off the oven and crack the door. Let meringue sit in the oven until its cooled completely, about 1 hour.
- 11 Meanwhile, prepare blueberry sauce: combine 1 cup blueberries, sugar, and water in a saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until blueberries collapse and liquid thickens, about 10 minutes.
- 12 Remove from the heat and pass through a fine mesh strainer. Place in the refrigerator until fully chilled, about 45 minutes.
- 13 Very carefully transfer cooled meringue to a serving platter using 2 large spatulas if necessary; you may get some cracks but that's okay. Use a spoon to crack the center a bit to make room for the filling.
- 14 Fill the center with chilled lemon curd filling. Place remaining blueberries over top and drizzle with blueberry sauce. Garnish with mint.
- Calories 423.7
- Carbohydrate 62.4 g
- Cholesterol 164.7 mg
- Fat 18.8 g
- Fiber 1.1 g
- Protein 4.7 g
- Saturated Fat 10.8 g
- Sodium 76 mg
- Sugar 58.4 g
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