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Blueberry Lemon Pavlova

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PREP TIME
25 min
COOKING TIME
80 min
TOTAL TIME
300 min
SERVINGS
6 servings
Dessert Australian
Blueberry Lemon Pavlova
Ingredients
  • 1/2 cup unsalted butter
  • 4 large eggs
  • 2 tablespoons lemon zest
  • 1 pinch salt
  • 1/2 cup white sugar
  • 1/4 cup lemon juice
  • cooking spray
  • 1 tablespoon cornstarch
  • 1 cup white sugar
  • 1 pinch cream of tartar
  • 2 teaspoons lemon juice
  • 1/4 teaspoon pure vanilla extract
  • 1 cup blueberries
  • 2 tablespoons white sugar
  • 1/2 cup cold water
  • 1/2 cup fresh blueberries, or more to taste
  • 1 sprig fresh mint
Instructions
1
Prepare the lemon curd filling by cutting butter into small pieces and setting it aside.
2
Separate eggs, placing the yolks in a heat-proof bowl and the whites in a glass, metal, or ceramic container. Allow the egg whites to come to room temperature on the counter before proceeding with the meringue.
3
Add lemon zest, salt, sugar, and lemon juice to the egg yolks. Whisk until they are thoroughly combined.
4
Add a small amount of water to a saucepan over low heat; bring it to a gentle simmer. Place the bowl of filling over the simmering water and cook, stirring constantly with a spatula, until the mixture is very hot to the touch and thick enough to coat the back of a spoon, taking around 10 to 15 minutes.
5
Stir in butter, adding it piece by piece and waiting until it has melted before each addition. Remove the filling from the heat and pour it into a bowl to cool, allowing it to chill for about 15 minutes. Cover the filling with plastic wrap and press down on it so that it doesn't develop a skin, then refrigerate it until well chilled, taking around 2 to 3 hours.
6
Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner, such as Silpat. Lightly spray the baking sheet with cooking spray.
7
Begin making meringue: Mix cornstarch into sugar and set it aside.
8
Add cream of tartar, lemon juice, and vanilla to the reserved egg whites. Whisk them together until they form very soft peaks, about 3 minutes. Whisk in the sugar mixture, adding it piece by piece and whisking for about 1 minute between each addition, until the mixture is fully incorporated. When all the sugar mixture has been added, continue to whisk until the meringue is relatively stiff and holds its shape.
9
Use 2 spoons or a piping bag to transfer the meringue onto the prepared baking sheet, forming a ring of dollops about 8 or 9 inches across. Fill in the middle with meringue, then go back around the edges adding more meringue to build up the outside edge.
10
Bake the meringue in the center of the preheated oven for exactly 1 hour. At 1 hour, turn off the oven and crack the door. Let the meringue sit in the oven until it has cooled completely, taking about 1 hour.
11
Meanwhile, prepare the blueberry sauce: combine 1 cup of blueberries, sugar, and water in a saucepan over medium heat; bring it to a gentle simmer. Cook, stirring occasionally, until the blueberries collapse and the liquid thickens, taking about 10 minutes.
12
Remove from the heat and pass the sauce through a fine mesh strainer. Place it in the refrigerator until fully chilled, taking about 45 minutes.
13
Carefully transfer the cooled meringue to a serving platter using large spatulas if necessary; you may get some cracks but that's okay. Use a spoon to crack the center a bit to make room for the filling.
14
Fill the center of the meringue with chilled lemon curd filling. Place remaining blueberries over top and drizzle with blueberry sauce. Garnish with mint