03/28/2026
We use organic and non-gmo spices from Frontier Co-Op.
This looks delicious~!
Pavlovas:
6 large egg whites, room temp.
1 1/2 cups Frontier Co-op® Organic, Fair Trade Cane Sugar
2 tsp. Frontier Co-op® Pure Vanilla Extract
2 tsp. Frontier Co-op® Cornstarch
Lemon Curd:
2 whole eggs
2 egg yolks
3/4 cup Frontier Co-op® Organic, Fair Trade Cane Sugar
1/2 cup freshly squeezed lemon juice
1 Tbsp. lemon zest
1/4 tsp. Frontier Co-op® Sea Salt
1/2 cup unsalted butter, cold and cut into pieces
1 tsp. Frontier Co-op® Pure Vanilla Extract
For topping: Blueberries, mint sprigs, lemon zest
Preheat oven to 225 degrees and line two baking sheets with parchment paper. In a mixer on medium speed, beat egg whites for about 1 minute, until frothy. Then, while continuing to beat on medium speed, add sugar 1 spoonful at a time, letting it mix in for 15 to 20 seconds after each addition. Beat for about 10 minutes, or until the egg whites are glossy, thick and hold stiff peaks. Add vanilla extract and cornstarch and continue mixing until incorporated. Transfer mixture to a piping bag fitted with a star tip. Pipe a base disk on the bottom, then pipe two circular layers up the sides to form a “nest” shape. Bake for 1 1/2 hours, then turn off oven and let pavlovas cool in oven.
To a saucepan, add eggs, egg yolks, sugar, lemon juice, lemon zest and salt, and whisk to combine. Heat over medium-low heat, stirring until sugar has dissolved. Add butter, a few pieces at a time, stirring until each addition is fully incorporated. Do not let curd come to a simmer, keep it at medium-low heat and stir constantly to prevent eggs from cooking. Continue cooking for a few minutes, until curd starts to thicken. Whisk in vanilla extract. Refrigerate while pavlovas are baking — the curd will thicken more as it cools. When pavlovas are done and cooled, fill each nest with lemon curd, then top with fresh blueberries and garnish with mint and lemon zest.
