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Light and Fluffy Pavlova Cookies with Easy Lemon Curd Cream Cheese Filling

pavlova cookies with lemon curd cream cheese filling - featured image
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Delicate pavlova cookies with a crisp outside and marshmallow-soft inside, filled with a tangy lemon curd cream cheese filling. Perfect for a light, elegant treat that’s quick and easy to make.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar (superfine preferred)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon white vinegar or lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup lemon curd (homemade or store-bought)
  • 4 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 2 tablespoons heavy cream (optional)

Instructions

  1. Preheat your oven to 250°F (120°C). Line two baking sheets with parchment paper or silicone mats.
  2. Separate the egg whites carefully, ensuring no yolk contaminates them. Let them sit at room temperature for about 15 minutes.
  3. Begin whipping the egg whites on medium speed until soft peaks form, about 2-3 minutes.
  4. Gradually add sugar one tablespoon at a time, increasing mixer speed to high. Whip until stiff, glossy peaks form, about 5-7 minutes.
  5. Gently fold in cornstarch, vinegar, and vanilla extract using a spatula, just to combine.
  6. Shape the pavlova cookies using a piping bag or two spoons into 1.5-inch rounds spaced evenly on the baking sheets.
  7. Bake for 60-70 minutes at 250°F (120°C) until crisp outside and soft inside. Avoid opening the oven during baking.
  8. Turn off the oven and let the pavlovas cool inside with the door slightly ajar.
  9. Beat the softened cream cheese with powdered sugar until smooth. Stir in lemon curd, then fold in whipped heavy cream if using.
  10. Once pavlovas are cool, spread or pipe the lemon curd cream cheese filling onto half the cookies. Top with remaining pavlova shells to form sandwich cookies.

Notes

Use room temperature egg whites for better volume. Add sugar slowly to avoid grainy meringue. Fold cornstarch and vinegar gently to maintain airiness. Bake low and slow to dry pavlovas without browning. Cool pavlovas inside oven with door ajar to prevent cracking. Store shells separately from filling to keep crispness.

Nutrition

Keywords: pavlova cookies, lemon curd, cream cheese filling, meringue cookies, light dessert, gluten-free cookies, easy baking, lemon dessert

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