Lemon Blueberry Heaven Pavlova Bombs

Ingredients

For the Pavlova Shells:

4 large egg whites, room temperature

1 cup superfine sugar

1 tsp cornstarch

1/2 tsp cream of tartar

1 tsp vanilla extract

For the Lemon Curd Center:

3 large egg yolks

1/2 cup granulated sugar

1/4 cup fresh lemon juice

1 tbsp lemon zest

4 tbsp unsalted butter, cubed

For the Blueberry Cream:

1 cup heavy cream, chilled

2 tbsp powdered sugar

1/4 cup blueberry preserves, swirled

For Garnish (optional):

Fresh blueberries

Small lemon zest curls

Directions

Preheat oven to 225°F and line a baking sheet with

parchment paper.

Beat egg whites and cream of tartar until soft peaks

form, then gradually add superfine sugar until the

meringue is stiff and glossy.

Fold in cornstarch and vanilla, then pipe 12 small

mounds onto the baking sheet, using a spoon to create a

deep well in each.

Bake for 60 minutes, then turn off the oven and let the

shells dry inside for at least 2 hours until crisp.

While shells dry, whisk egg yolks, sugar, lemon juice, and

zest in a small saucepan over medium-low heat until

thickened.

Remove curd from heat, whisk in butter until smooth, and

refrigerate until completely cold.

Whip heavy cream and powdered sugar to stiff peaks,

then gently fold in the blueberry preserves to create a

marbled effect.

To assemble, place a spoonful of chilled lemon curd into

the center of each pavlova shell.

Top with a generous dollop of the blueberry cream.

Serve immediately garnished with fresh blueberries and

lemon zest.