Description
Delight in these refreshing Lemon Pavlova Parfaits featuring crispy meringue layers, tangy homemade lemon curd, and fluffy whipped cream. Perfectly balanced with bright citrus flavors and a light, airy texture, this gluten-free dessert is ideal for special occasions or a refreshing treat.
Ingredients
Scale
For the Meringue:
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Lemon Curd:
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 6 tablespoons unsalted butter (cut into pieces)
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Optional Garnish:
- Fresh berries
- Lemon zest
- Mint leaves
Instructions
- Make the Meringue: Preheat the oven to 225°F (107°C) and line a baking sheet with parchment paper. In a clean bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add sugar one tablespoon at a time, continuing to beat on high speed until stiff, glossy peaks form. Beat in the vanilla extract and a pinch of salt. Spoon or pipe small meringue dollops onto the prepared baking sheet. Bake for 1 hour, then turn off the oven and let the meringues cool inside for another hour to dry out completely.
- Make the Lemon Curd: Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water. In the bowl, whisk together fresh lemon juice, lemon zest, sugar, and eggs. Stir constantly for 7 to 10 minutes until the mixture thickens. Remove from heat and whisk in the butter pieces until the curd is smooth. Strain if desired to remove any lumps. Chill the lemon curd thoroughly before assembling the parfaits.
- Make the Whipped Cream: Using a chilled bowl and beaters, beat the cold heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overbeat to avoid turning the cream into butter.
- Assemble the Parfaits: In small glasses or jars, layer crumbled meringue, lemon curd, and whipped cream. Repeat layers as desired to fill the glasses. Finish with a topping of meringue pieces, fresh berries, and a sprinkle of lemon zest for garnish.
Notes
- You can prepare the meringues and lemon curd up to two days in advance; store meringues in an airtight container to keep crisp.
- Assemble the parfaits just before serving for optimal texture and freshness.
- Use fresh lemon juice and zest for the brightest flavor in the lemon curd.
- Ensure egg whites are at room temperature before beating to achieve maximum volume.
