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.