Sweet, crunchy meringue topped with creamy lemon curd and fresh raspberries. The perfect Valentines Day dessert for anyone looking for a lighter, chocolate free option.  Leftover lemon curd will hold for a week in the refrigerator. It's so good, it probably won't last that long!

Coconut Meringues

120 g egg whites

100 g granulated sugar

100 g powdered sugar

50 g unsweetened shredded coconut

Whip egg whites in a mixer, when frothy, slowly add the granulated sugar. Whip until medium-firm peaks.

Fold in the powdered sugar and coconut until combined, being careful not to deflate the meringue.

Drop in large spoonfuls onto a parchment lined sheet pan, sprinkle with extra coconut if desired.

Bake at 200 degrees for 2-3 hours or until fully dry. Store meringues in an air tight container at room temperature until ready to use. 

Lemon Curd

300 g sugar

200 g lemon juice

5 eggs

300 g butter

Whisk all ingredients together in a metal bowl and place over a double boiler.

Cook curd until it thickens and is the consistency of hollandaise sauce.

Strain through a fine mesh strainer and cool over ice until ready to use.

Pavlova Assembly

Coconut Meringues

Lemon Curd

Fresh raspberries or strawberries

Unsweetened whipped cream

Place about 2 tablespoons of curd onto each meringue, top with halved raspberries and whipped cream. Serve immediately.