These lemon curd pavlova bombs are crisp little meringue shells filled with whipped cream, tangy lemon curd, and bright raspberry coulis.
Each one is a dessert in a single serving, so there is no slicing and no sharing required. Bake the shells ahead of time and fill them just before dessert for the best crunch.
Table of Contents
Why This Lemon Curd Pavlova Bombs Recipe Works
Small meringues bake faster and crisper than one large pavlova, and the hollow center is a ready made bowl for the filling. Every bite gives you crunch, cream, and juicy fruit together.
The lemon curd and raspberry coulis add two layers of tart flavor, which cut through the sweet meringue and keep each bomb from tasting heavy.
Making the curd uses the three egg yolks left over from the meringue, so nothing goes to waste. Pistachios and mint finish each shell with green color and a bit of crunch.
Ingredients for Lemon Curd Pavlova Bombs
- 1/3 cup egg whites, from 3 large eggs
- 2/3 cup superfine sugar
- 1 1/4 tsp cornstarch
- 1/2 tsp white vinegar
- 1 cup cold heavy cream
- 1 1/2 tbsp superfine sugar, for the cream
- 1/2 tsp vanilla extract
- 1/2 cup lemon curd, made with the 3 leftover yolks
- 1/2 cup raspberry coulis
- 20 fresh raspberries
- 1 1/2 tbsp finely chopped unsalted pistachios
- 5 small mint sprigs
- 1 tbsp powdered sugar, for dusting
Egg whites. Use whites from large eggs at room temperature and keep every trace of yolk out of the bowl.
Superfine sugar. Do not cut down the amount, because the sugar is what stabilizes the meringue and affects the result.
Cornstarch and vinegar. They help the center stay soft and marshmallow like while the outside turns crisp.
Lemon curd. Use homemade curd made with the leftover yolks, or a good jar if you are short on time.
Raspberry coulis. This quick sauce adds tart color. Strain out the seeds for a smooth finish.
How to Make Lemon Curd Pavlova Bombs
1. Whip the whites. Beat the whites with the sugar until stiff peaks form. Add the sugar slowly, a spoonful at a time, so it dissolves fully.
2. Add the stabilizers. Beat in the cornstarch and vinegar until the meringue is thick and glossy.
3. Shape the nests. Heat the oven to 250 degrees F. Pipe or spoon the meringue into 8 nests on a lined tray, pressing a shallow hollow into the center of each.
4. Bake low. Bake for about 1 1/2 hours, until the outside is dry and crisp, then turn off the oven and let the shells cool inside.
5. Whip the cream. Beat the cold cream with 1 1/2 tbsp sugar and the vanilla until soft peaks form.
6. Fill and decorate. Spoon cream into each shell, then add lemon curd and raspberry coulis. Top with raspberries, pistachios, mint, and a dusting of powdered sugar.
How to Serve Lemon Curd Pavlova Bombs
Fill the bombs right before serving, since the cream softens the shell quickly. Set them on a platter beside a slice of lemon layer cake, a wedge of moist vanilla cake, or a plate of homemade strawberry cake. A chilled strawberry pineapple mojito makes a bright pairing for adult guests.
How to Store and Reheat Lemon Curd Pavlova Bombs
Store the unfilled meringue shells in an airtight container at room temperature for up to 2 days, away from humidity. Keep the lemon curd and coulis in covered containers in the fridge for 3 days, and whip the cream fresh on the day. Filled bombs are best eaten right away and should not be frozen. Any leftover filled shells should go straight to the fridge and be eaten within 1 day.
Tips and Variations for Lemon Curd Pavlova Bombs
Use a clean bowl. Wipe the bowl and beaters dry so no fat deflates the whites.
Pipe for neat nests. A large star tip gives pretty ridges, though a spoon works just as well.
Cool in the oven. Leaving the shells inside the turned off oven prevents cracks.
Make the curd first. Cook the lemon curd to 160 degrees F so the yolks are safely set, then chill it while the shells bake.
Fill late. Add the cream and curd just before serving so the shells stay crisp.
Try other flavors. Passionfruit pulp, pureed mango, chopped fruit, or chocolate sauce all work in place of the curd.
Stabilize the cream. If it needs to sit, whip in a spoonful of powdered sugar for extra body.
Handle eggs safely. Chill the curd promptly and read this Montana State University Extension egg fact sheet for safe egg handling.
Frequently Asked Questions About Lemon Curd Pavlova Bombs
What are lemon curd pavlova bombs?
They are individual meringue nests baked until crisp, then filled with cream, lemon curd, and berry sauce. Each one is a single serving.
Can I make lemon curd pavlova bombs ahead of time?
Bake the shells up to 2 days ahead and store them airtight. Fill them just before serving so they stay crisp.
How do I get the shells crisp on lemon curd pavlova bombs?
Bake low and slow, then let the shells cool fully inside the turned off oven. Quick cooling or humid air makes them sticky.
Can I use store bought lemon curd?
Yes. A good jar saves time, and you can use the leftover yolks in scrambled eggs or a custard instead.
What can I do with the leftover egg yolks?
Use all three in a homemade lemon curd for the filling, which makes the dessert taste even fresher.
Lemon Curd Pavlova Bombs with Raspberries
Equipment
- Stand mixer or hand mixer
- Baking tray
- Parchment paper
- piping bag
Ingredients
Main Ingredients
- ⅓ cup egg whites from 3 large eggs, room temperature
- ⅔ cup superfine sugar
- 1 ¼ tsp cornstarch
- ½ tsp white vinegar
- 1 cup heavy cream cold
- 1 ½ tbsp superfine sugar for the cream
- ½ tsp vanilla extract
- ½ cup lemon curd made with the 3 leftover yolks
- ½ cup raspberry coulis
- 20 fresh raspberries
- 1 ½ tbsp chopped unsalted pistachios
- 5 mint sprigs small
- 1 tbsp powdered sugar for dusting
Instructions
Cooking
- Whip the meringue. Beat the whites and sugar to stiff peaks, then beat in the cornstarch and vinegar until glossy.
- Shape. Spoon 8 nests onto a lined tray and press a hollow into each center.
- Bake. Bake at 250 degrees F for about 1 1/2 hours until crisp, then cool in the oven.
- Prepare the filling. Cook the lemon curd to 160 degrees F, make the raspberry coulis, and whip the cream with sugar and vanilla.
- Assemble. Fill each shell with cream, curd, and coulis, then top with raspberries, pistachios, mint, and powdered sugar.
