Pavlova is traditionally a large meringue topped with whipped cream and fresh fruit. The meringue is crispy on the outside and slightly marshmallowy (but not gooey) on the inside.
Lemon curd isn't traditional, and neither is a small individual meringue shell. Still, I thought it would be cute to have little egg shaped desserts for Easter. I like using the yolks in the same dish that I use the whites, and lemon curd is amazing stuff.
If you've never had lemon curd, try imagining that a lemon went to a luxurious spa, got a sugar scrub, was rubbed down with body butter, slipped on the silkiest, sexiest lingerie, and then proceeded to give you the best... um... dessert sauce... you've ever had. That's what lemon curd tastes like.
Meringue is crisp, very sweet, and dissolves in your mouth. It plays well with the soft whipped cream and intensely flavorful sweet-tart-buttery lemon curd.
I don't recommend serving your pavlovas with chives or parsley, but it was the only green edible stuff that I found growing in our herb garden so far. I don't have any lemon mint or I'd have used that as garnish instead.
Step 1: Whip the Meringue
I used four egg whites for the meringue in the picture. I recommend using six, though. I used a swiss meringue technique here because it's more stable.
6 egg whites
1 1/2 C white sugar
Separate the eggs and save the yolks for the lemon curd. Whisk the egg whites and sugar together in the metal bowl of a stand mixer. Place the bowl over simmering water and whisk constantly until the egg whites are warm to the touch and all the sugar is dissolved. Gently cooking the whites slightly with the sugar as it melts keeps the whites from being over beaten later and saves the need for cream of tartar.
Once the egg whites are warm, whip the mixture with the balloon whisk until it's smooth, glossy, and holds peaks. I added a splash of (homemade) vanilla extract at the end, but you don't need to.