Description
A stunning Key Lime Meringue Pavlova featuring a crisp marshmallow-like meringue base topped with tangy key lime curd and fluffy whipped cream. Light, citrusy, and perfect for special occasions.
Ingredients
- 4 large egg whites, room temperature
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1/2 tsp vanilla extract
- 1/2 cup key lime juice (fresh preferred)
- 1 tbsp lime zest
- 1/2 cup granulated sugar (for curd)
- 3 large egg yolks
- 4 tbsp unsalted butter, cubed
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
- Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form.
- Gently fold in cornstarch, vinegar, and vanilla extract.
- Shape meringue into a circle with a slight well in the center.
- Bake for 75-90 minutes until crisp on the outside. Turn off oven and let cool completely inside.
- For the curd, whisk lime juice, zest, sugar, and egg yolks in a saucepan over medium heat until thickened.
- Remove from heat and stir in butter until smooth. Cool completely.
- Whip heavy cream with powdered sugar until soft peaks form.
- Spread lime curd over cooled pavlova and top with whipped cream.
- Garnish with extra lime zest and serve immediately.
Notes
- Ensure bowl is grease-free for best meringue volume.
- Do not open oven while baking to prevent cracks.
- Assemble just before serving to keep meringue crisp.
- Store components separately if making ahead.
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian