Pregnancy Friendly Mini Pavlova Cups with Lemon Curd

Total time2 hr 45 min

Prep time30 min

Cook time1 hr 15 min

4.5

(20)

Pregnancy Friendly Mini Pavlova Cups with Lemon Curd

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Ingredients

6 servings

For the meringue cups

4 pasteurized egg whites, at room temperature
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
1 cup superfine sugar (caster sugar)
1 tsp white wine vinegar
Chef's tip
Use the same amount of unseasoned rice vinegar. It is slightly milder, so taste and add a little more if needed.
1 tsp cornstarch
½ tsp pure vanilla extract

For the lemon curd

4 pasteurized egg yolks
Ingredient note
The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
½ cup granulated sugar
⅓ cup fresh lemon juice (about 3 lemons)
1 tbsp lemon zest (about 2 lemons)
4 tbsp unsalted butter, cut into small cubes

For serving

18 medium strawberries, hulled and sliced
1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper and use a pencil to trace six 3-inch circles, spacing them at least 2 inches apart. Flip the parchment so the pencil marks face down.
2
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer and a large clean bowl), beat the pasteurized egg whites on medium speed until soft peaks form, about 3–4 minutes. The whites should hold a gentle curve when the whisk is lifted.

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