Great flavors! Easy to make if you give yourself enough time to make the meringue.
Pistachio Pavlovas with Lemon Curd and Berries
Comments and Reviews 1-7 of 7
jeichert1980 Posted: 03/29/10
halfbakedcake Posted: 04/06/10
This was so good. I thought I hated meringue, but this was sublime. I did add vanilla extract as the recipe suggested and put a tsp of butter in the lemon curd. Just a little made the flavor smoother and rounder. Husband very impressed. Will make over and over and over again during berry season.
ChefPatti Posted: 05/04/10
You need to allot plenty of time to make the meringues, but the working time is short. They go together very quickly, they just need time to bake, and then cool in the oven. We made the meringues the night before and left them in the oven overnight. We used Meyer lemons for the lemon curd. They got rave reviews. I doubled the recipe with good results.
Brie30 Posted: 07/12/10
This recipe was outstanding. I made it for passover and then passed on the recipe to a friend to make for easter, and her family raved about it, as well. Definitely would make it again. I have made this a few times since. You can freeze the lemon curd and it tastes fine when defrosted. I have read that you can freeze the pavlovas before putting together, which I didn't try, however they kept well in a tupperware container for a week without any loss in texture or taste. Makes a wonderful presentation and is suitable for special occasions.
Tippi1Mitchell Posted: 10/05/11
I made this for someone and wasn't able to taste it, but it sure looked fantastic! I used Dickenson's lemon curd, thought, b/c I lacked the time/motivation to make the lemon curd. I added vanilla as others suggested. Just know that the meringue spreads a bit, so don't put them too close together. I will make this again for just us. It sure was easy, and the presentation was wonderful. Thanks for this recipe. I like to have a special dessert that's not a pie or cake.
MStPierre Posted: 03/24/12
I also used Meyer lemons and it turned out great. I used corn starch instead of potato starch as well since I wasn't making it kosher. I made this for my supper club's Australia dinner, and I am already planning to make it again. It was very good, and not too difficult to make, just be sure to allow enough time for the meringues to firm up in the oven once you turn it off.
GiGiGirlBK Posted: 04/17/12
This recipe was simple to make and a different kind of dessert. You have to like meringue to make this. All the flavors blended together, recipe makes a lot of lemon curd so don't be surprised if you don't use all of it. Don't know if I will make again. You have to have a taste for it. Otherwise nice different dessert to make a impression!