Delicious and stunning Key Lime Pie Pavlovas. My mouth is watering just thinking about how delicious these were. So refreshing and the lime curd whipped cream is so light and creamy. Not to mention this recipe is super simple to make! Another one of my favorite pavlova combos is my peanut butter banana pavlova recipe! If you love pavlovas or have never tried them, both my Key Lime Pie Pavlovas or my Peanut Butter Banana Pavlovas are worth a try. Happy Baking!
How To Make Key Lime Pie Pavlovas:
Lime Curd/Whipped Cream:
My full-proof curd recipe is super simple to make. You will need:
Egg yolks: save the whites for the pavlovas!
Sugar: for sweetness
Lime Juice: for the lime flavor
Lime Zest: for an intense lime flavor, make sure to strain out after cooking for a smooth texture, well worth the extra step!
Unsalted Butter: for richness and structure for the curd
Green Food Coloring: This lime curd naturally comes to be yellow from the egg yolks so add in a couple drops of green food gel for an authentic key lime green color if desired.
Now on to the pavlovas!
Step 1: In a large clean bowl, simply beat the egg whites to form soft peaks, gradually sprinkle caster sugar a little at a time to slowly build air into the whites. Beat continuously until the whites form stiff glossy peaks. Fold in cornstarch, cream of tartar, and vanilla. Done! (Note: You want the bowl to be super clean so the egg whites can whip up correctly.)
Step 2: Either pipe or scoop 10 mounds of the egg white mixture between the two cookie sheets as shown above, leaving a whole in the center for the filling after the pavlovas have baked. Bake at 350 F for 5 minutes then reduce the heat to 200 F and continue baking for 35-40 minutes. (Note: The higher temperature allows the pavlovas to get a nice crisp shell on the outside, and reducing the temp cooks the inside slowly resulting in a marshmallow texture.) Let the pavlovas cool completely, they are very delicate so pick them up gently.
Step 3: Assemble pavlovas by adding the lime whipped cream in the center followed by fresh cut mango chunks, graham cracker crumbs, and toasted slivered almonds.
And there you have the best tasting summer dessert I can find! You have to make this if you love any citrus and especially to all the key lime pie lovers.
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Mini Key Lime Pie Pavlovas
Ingredients
Lime Whipped Cream
- 5 egg yolks
- ½ cup (100g) granulated sugar (for lime curd)
- ⅓ cup (79ml) lime juice
- 2 limes zested
- 6 tsp (86g) unsalted butter
- 1-2 drops green food gel
- ½ cup (118ml) heavy cream
- ¼ cup (50g) granulated sugar (for whipped cream)
Pavlovas
- 4 egg whites
- 1 cup (255g) caster/superfine sugar
- 1½ tsp cornstarch
- ½ tsp cream of tartar
- 2 tsp vanilla extract
Toppings
- 2 ripe mangos diced
- 2 sheets graham cracker chopped
- ¼ cup (40g) slivered almonds toasted
Instructions
For the Lime Whipped Cream:
- Start by making the lime curd: In a medium heavy saucepan whisk together the egg yolks and sugar, once combined add in the lime zest and juice; whisk for one minute.
- Place the saucepan over medium low heat and whisk constantly until mixture thickens (about 12 minutes).
- Once curd has thickened, remove from heat and strain out lime zest with a metal sieve and have a medium size bowl underneath to catch lime curd. Add in the pieces of butter; let sit for a minute to melt. Then stir the curd and butter together, and add in drop of green food gel and mix.
- Transfer the curd to a small bowl or mason jar, cover and store in the fridge until ready to use.
- When ready to assemble make the whipped cream: In a large bowl beat cream and ¼ cup granulated sugar until stiff peaks form. Fold in lime curd.
For the Pavlovas:
- Line 2 baking sheets with parchment paper and preheat the oven to 350°F
- In a squeaky clean bowl with a hand mixer or in a stand mixer with a paddle attachment, beat egg whites on medium speed until the whites form soft peaks.
- In 1 tablespoon amounts, slowly add the sugar a little at a time while beating until stiff glossy peaks form. Turn off mixer and gently fold in cornstarch and cream of tartar with a spatula, then add vanilla and fold.
- Transfer mixture into a piping bag fitted with a large tip (I used Ateco 867 tip) and pipe 10 mounds leaving a whole in the middle of each one, so whipped cream can be placed there later. (5 on one baking sheet and 5 on the other) Or you can spoon 10 large dollops, again leaving a whole in the middle.
- Bake for 5 minutes at 350°F then switch the oven temperature to 200°F and bake for 35-40 minutes.
To Assemble:
- Spoon homemade lime whipped cream into the center of the pavlova. Top with mango chunks, graham cracker crumbs, and slivered almonds. Serve immediately. Enjoy!