Lemon Pavlova Parfaits

If you’re looking for a dessert that’s as light as air, tangy, and sweet all in one bite, these Lemon Pavlova Parfaits are your new best friend! The delicate, crisp meringue layers are perfectly complemented by a refreshing lemon curd and a touch of whipped cream—creating a dessert that feels like a cloud of citrusy joy. It’s everything you love about pavlova, but in a fun, individual serving. Trust me, these parfaits will have your taste buds dancing and your guests asking for the recipe!

Why You’ll Love Lemon Pavlova Parfaits

These parfaits aren’t just a treat for your taste buds—they’re a treat for your eyes too! Here’s why this dessert will quickly become your go-to:

Light and Refreshing

The airy meringue, zesty lemon curd, and fresh whipped cream create a dessert that’s both indulgent and refreshing. It’s the kind of dessert you can enjoy after a heavy meal without feeling too full or overwhelmed.

Perfect for Any Occasion

Whether you’re hosting a spring brunch, a dinner party, or just want to indulge in a sweet treat, these parfaits are always a hit. They look fancy, but they’re actually super simple to make—so you can spend more time enjoying the company and less time in the kitchen!

Individual Servings

There’s something so fun about parfaits, right? Each serving is perfectly portioned, which makes them great for a crowd. Plus, the layering gives every bite a bit of something different: a crunch from the meringue, smooth curd, and creamy whipped topping.

Customizable

Feel free to tweak this recipe based on your preferences. Want a little more citrus? Add more lemon zest to the curd! Prefer a lighter whipped cream? You can use a dollop of Greek yogurt for some extra tang.

Ingredients

The ingredients come together quickly and deliver big flavor. Here’s what you’ll need:

For the Meringue:

• Egg Whites: The base of any pavlova, giving the dessert its light, airy texture.
• Sugar: Sweetens the meringue and helps it hold its structure.
• Vanilla Extract: Adds a lovely depth of flavor to the meringue.
• Cornstarch: Helps stabilize the meringue and gives it a perfect crisp texture.
• White Vinegar: A key ingredient to stabilize the meringue and give it that signature crunchy texture.

For the Lemon Curd:

• Egg Yolks: These make up the rich, silky base of the curd.
• Lemon Juice and Zest: Freshly squeezed lemon juice and zest bring that bright, zesty flavor that balances perfectly with the sweet meringue.
• Sugar: Sweetens the curd, helping to balance the tartness of the lemon.
• Butter: Adds richness and smoothness to the curd.
• Cornstarch: Used to thicken the curd to a perfect consistency.

For the Whipped Cream:

• Heavy Cream: The star ingredient for that rich, creamy texture.
• Powdered Sugar: Lightens up the whipped cream and helps it hold its shape.
• Vanilla Extract: Adds a hint of sweetness to balance out the tart lemon curd.

(Note: Full ingredient measurements are provided in the recipe card directly below.)

Instructions

Let’s put this beautiful, light dessert together!

Step 1: Make the Meringue

Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. In a clean mixing bowl, beat the egg whites and a pinch of salt until soft peaks form. Gradually add the sugar, a tablespoon at a time, and continue beating until stiff peaks form and the mixture is glossy. Mix in the cornstarch, vinegar, and vanilla extract until well combined.

Step 2: Bake the Meringue

Spoon the meringue into small circles (about 3-4 inches in diameter) on the prepared baking sheet. Use the back of a spoon to shape them into nests or discs. Bake for 1 to 1.5 hours, or until the meringue is crisp on the outside but still slightly soft in the center. Let the meringues cool completely on a wire rack.

Step 3: Make the Lemon Curd

While the meringue is cooling, make the lemon curd. In a medium saucepan, whisk together the egg yolks, lemon juice, zest, and sugar over medium heat. Cook, whisking constantly, until the mixture thickens and reaches a custard-like consistency (about 5-7 minutes). Remove from heat and stir in the butter and cornstarch. Pour the curd into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature.

Step 4: Whip the Cream

In a chilled mixing bowl, beat the heavy cream and powdered sugar until soft peaks form. Add the vanilla extract and continue beating until stiff peaks form. Be careful not to overbeat, as it can turn into butter.

Step 5: Assemble the Parfaits

In individual serving glasses or bowls, layer the meringue, lemon curd, and whipped cream. Start with a piece of meringue at the bottom, then add a generous spoonful of lemon curd, and top with whipped cream. Repeat the layers to fill the glasses. Garnish with extra lemon zest or even a few fresh berries for an extra pop of color and flavor!

Step 6: Serve and Enjoy!

Serve these parfaits immediately, or refrigerate them for up to 2 hours before serving. The meringue will stay crisp, and the lemon curd and whipped cream will stay perfectly smooth and delicious.

Nutrition Facts

Servings: 6 parfaits
Calories per serving: 250 kcal
Total Fat: 14g
Saturated Fat: 8g
Cholesterol: 95mg
Sodium: 25mg
Total Carbohydrates: 31g
Dietary Fiber: 1g
Sugars: 23g
Protein: 3g

(Note: Nutritional values are estimates and may vary depending on the exact ingredients used.)

Preparation Time

Prep Time: 30 minutes
Cook Time: 1 hour (for meringue)
Total Time: 1.5 hours + cooling time

How to Serve Lemon Pavlova Parfaits

These parfaits are a show-stopper, and here are a few ways you can serve them to impress your guests even more:

With Fresh Berries

Top the parfaits with fresh berries like raspberries, blueberries, or strawberries for a pop of color and added freshness. The tartness of the berries complements the sweet lemon curd beautifully.

At a Brunch or Party

These parfaits are perfect for brunch or as a light dessert at a dinner party. They’re visually striking, easy to serve, and always a crowd-pleaser.

For an Elegant Tea Party

Pair these parfaits with a hot cup of tea for a sophisticated dessert. The light texture of the pavlova and the citrusy curd will elevate any tea-time gathering.

Additional Tips

Here are some extra tips for making your Lemon Pavlova Parfaits even more perfect:

Make the Meringue Ahead of Time

You can prepare the meringues a day or two ahead of time. Just store them in an airtight container to keep them crisp and fresh.

Customize the Lemon Curd

If you want to add extra flavor, try incorporating a little fresh ginger or even some fresh herbs like thyme into the lemon curd while cooking for a unique twist.

Don’t Overbeat the Whipped Cream

To avoid turning your whipped cream into butter, stop beating as soon as stiff peaks form. It should hold its shape but still have a soft, airy texture.

Adjust the Sweetness

If you prefer a less sweet dessert, you can reduce the sugar in the meringue or whipped cream, or make a tangier lemon curd with a little less sugar.

Storage Tips

Assembled parfaits are best served fresh, but you can prepare each element (meringue, lemon curd, and whipped cream) in advance and assemble them right before serving.

FAQ Section

Q1: Can I make these parfaits in advance?
A1: You can prepare the meringues, lemon curd, and whipped cream ahead of time. However, the assembled parfaits are best served within a few hours to prevent the meringue from becoming soggy.

Q2: Can I use store-bought lemon curd?
A2: Absolutely! If you’re short on time, store-bought lemon curd can be a great shortcut. Just be sure to choose a high-quality brand for the best flavor.

Q3: Can I make these parfaits without eggs?
A3: Making pavlova without eggs is tricky, but you could try a vegan meringue using aquafaba (the liquid from canned chickpeas) instead of egg whites. The lemon curd would also need to be adjusted with plant-based ingredients.

Q4: How do I store leftovers?
A4: Leftover parfaits can be stored in the refrigerator for up to 2 hours. After that, the meringue may soften. If you want to keep them longer, store the components separately and assemble when ready to serve.

Q5: Can I freeze these parfaits?
A5: Freezing the assembled parfaits isn’t recommended as the meringue will lose its crispness. However, you can freeze the meringue and lemon curd separately, then assemble the parfaits when ready to serve.

Q6: Can I substitute the lemon curd with another fruit curd?
A6: Yes! Feel free to use any fruit curd you like, such as passionfruit or raspberry. The creamy texture and sweet-tart flavor will pair beautifully with the meringue.

Q7: Can I make mini pavlovas instead of parfaits?
A7: Yes, you can make individual mini pavlovas by spooning small meringue portions onto the baking sheet and baking them. Once cooled, layer the lemon curd and whipped cream directly on top.

Q8: What can I use instead of cornstarch in the meringue?
A8: Cornstarch helps stabilize the meringue, but you could substitute it with arrowroot powder if you prefer. Both work well to give the meringue its signature texture.

Q9: Can I add alcohol to the whipped cream?
A9: You can! Adding a small splash of something like Chambord or limoncello to the whipped cream can complement the lemon flavor and make the parfaits even more decadent.

Q10: Can I make these parfaits gluten-free?
A10: Yes! The meringue and lemon curd are naturally gluten-free, and the whipped cream doesn’t contain gluten either. Just make sure to check your ingredients if you’re using store-bought lemon curd.

Conclusion

These Lemon Pavlova Parfaits are the perfect balance of lightness, sweetness, and tang, offering a sophisticated dessert that’s sure to wow anyone you serve it to. Whether you’re celebrating a special occasion or simply treating yourself to something indulgent, these parfaits are

a delightful, refreshing choice. Happy baking, and enjoy every bite!

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