Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
8 servings (serving size: 1 pavlova)

Filled meringues are a lovely finale to a Passover seder. Make components ahead, and assemble at the last minute. If serving on an occasion other than Passover, try adding one teaspoon vanilla extract to the meringues.

How to Make It

Step 1

Preheat oven to 250°.

Step 2

To prepare meringues, cover 2 baking sheets with parchment paper. Draw 4 (4-inch) circles on each piece of paper. Turn paper over; secure with masking tape.

Step 3

Place cream of tartar and 4 egg whites in a large bowl; beat with a mixer at high speed until foamy. Gradually add 3/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.

Step 4

Divide the egg white mixture evenly among 8 drawn circles on baking sheets. Shape meringues into nests with 1-inch sides using the back of a spoon. Sprinkle evenly with nuts.

Step 5

Bake at 250° for 1 hour, rotating baking sheets after 30 minutes. Turn oven off, and cool meringue nests in closed oven for 2 hours. Remove from oven, and carefully remove meringue nests from paper.

Step 6

To prepare lemon curd, combine whole eggs and 1 egg white in a medium bowl; stir well with a whisk. Heat 1/2 cup granulated sugar, rind, juice, potato starch, and salt over medium-high heat in a small, heavy saucepan to 180° or 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 2 minutes or until thick, stirring constantly. Spoon curd into a bowl; cool to room temperature. Cover and chill.

Step 7

Arrange about 1/4 cup raspberries in each meringue nest; top with about 2 tablespoons lemon curd. Sprinkle the nests evenly with powdered sugar, if desired. Serve immediately.

Ratings & Reviews

GiGiGirlBK's Review

jeichert1980
April 17, 2012
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!

MStPierre's Review

MStPierre
March 24, 2012
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.

Tippi1Mitchell's Review

raphaella526
October 05, 2011
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.

raphaella526's Review

Tippi1Mitchell
April 19, 2011
N/A

Brie30's Review

halfbakedcake
July 12, 2010
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.

ChefPatti's Review

Brie30
May 04, 2010
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.

halfbakedcake's Review

ChefPatti
April 06, 2010
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.

jeichert1980's Review

GiGiGirlBK
March 29, 2010
Great flavors! Easy to make if you give yourself enough time to make the meringue.