Oh, Lemon Pavê! This dessert is pure sunshine in a dish, I swear. It’s this incredible Brazilian treat that’s light, airy, and has just the perfect zing from the lemons. It’s like a creamy dream with this fluffy marshmallow cloud on top. I remember the first time I tried making it myself – I was a little nervous about the meringue part, but trust me, once you get the hang of it, it’s so rewarding!
What I love most is how deceptively simple it is. You don’t even need to turn on the oven! It’s become my go-to for potlucks and family gatherings because it always gets rave reviews. This Lemon Pavê recipe is a true winner, and I’m so excited to share my secrets with you so you can whip up some magic in your own kitchen!
What You Need for Your Delicious Lemon Pavê
Okay, so getting the ingredients right is super important for this Lemon Pavê. You don’t want to skimp here! First up, you’ll need one can, that’s about 14 ounces, of sweetened condensed milk. This is what gives our pavê that luscious, sweet base. Then, grab a 12-ounce can of evaporated milk. This one adds a lovely richness without being too heavy.
Now for the star of the show: the lemon! You absolutely, positively MUST use freshly squeezed lemon juice. Trust me on this one. Bottled stuff just doesn’t have that bright, tangy punch that makes this Lemon Pavê sing. You’ll need about 1 cup of it. Make sure to squeeze it yourself! For the topping, we need 4 large egg whites. Make sure there’s no speck of yolk in there, or your meringue won’t whip up properly. And for that gorgeous, glossy meringue, you’ll need 1 cup of granulated sugar and 1/4 cup of water. That’s it! Simple, right?
Essential Equipment for Making Lemon Pavê
You don’t need a fancy professional kitchen for this, honestly! The most important tool is a good blender. It makes whipping up that creamy lemon base a breeze. You’ll also need a medium saucepan for making the sugar syrup – just a regular one will do. For the meringue, grab a clean, dry mixing bowl and either a whisk or, even better, an electric mixer. Make sure that bowl and whisk are spotless and totally dry, or your egg whites will be drama queens. Finally, you’ll need a pretty serving dish to show off your beautiful Lemon Pavê. That’s really all there is to it!
Crafting Your Luscious Lemon Pavê Step-by-Step
Alright, let’s get down to business and make this amazing Lemon Pavê! It’s a few steps, but totally doable and so worth it. Don’t be intimidated by the meringue part; it’s actually pretty fun once you get the hang of it.
Preparing the Creamy Lemon Base
First things first, let’s make that dreamy lemon layer. Grab your blender. Pour in your can of sweetened condensed milk, your can of evaporated milk, and all that glorious freshly squeezed lemon juice. Whiz it all up until it’s super smooth and creamy. Seriously, just a minute or two. Then, pour this beautiful yellow mixture into your serving dish. If you want it extra smooth, you can totally strain it first, but I usually skip that step – I like things a little rustic!
Mastering the Sweet Meringue Topping
Now for the magic: the meringue! This is where we turn simple egg whites into a fluffy cloud. In a medium saucepan, combine your granulated sugar and the water. Put it over medium heat and stir *just* until the sugar dissolves completely. You don’t want any grainy bits left. Once it’s all dissolved, stop stirring and let it come to a rolling boil. You need to cook this syrup until it reaches about 245°F (118°C) on a candy thermometer, or until it forms a soft ball when you drop a little bit into cold water. Be patient here, this is important for the meringue’s texture!
While that syrup is doing its thing, grab your super clean, dry mixing bowl and beat your egg whites. You want them to get to stiff peaks – that means when you lift the beater, the peaks stand straight up without flopping over. Now, this next part needs a little care. With the mixer still running on medium-low speed, *slowly* drizzle that hot sugar syrup into the beaten egg whites. Pour it down the side of the bowl so it doesn’t cook the eggs. Keep beating! Once all the syrup is in, turn the mixer up to high and beat it for another 5-7 minutes until the meringue is thick, glossy, and feels cool to the touch. This cools it down and makes it super stable.
Assembling and Chilling Your Lemon Pavê
Okay, your lemon base is chilling in its dish, and your meringue is looking gorgeous. It’s time to bring them together! Spoon or pipe that fluffy meringue all over the top of the lemon mixture. You can make pretty swirls or just spread it evenly – whatever makes you happy! Cover the dish. Now, the hardest part: waiting! You need to chill this in the refrigerator for at least 2 hours. This lets the flavors meld and the pavê set up perfectly. Honestly, the longer it chills, the better it gets. I usually make mine the day before if I can!
Tips for an Unforgettable Lemon Pavê
Making a truly fantastic Lemon Pavê is all about a few little tricks. Don’t worry, they’re easy! First off, when you’re separating your eggs for the meringue, be super careful not to get any yolk in the whites. Even a tiny bit can stop them from whipping up nicely. And that bowl and whisk you use for beating the egg whites? Make sure they are sparkling clean and totally dry. Any grease or water can mess with the meringue’s volume. Also, be really careful when you’re pouring that hot sugar syrup into the egg whites. It’s super hot, so drizzle it slowly and steadily. These little things make all the difference for a perfect Lemon Pavê!
Achieving the Perfect Meringue Texture
The meringue is really the crown jewel of this Lemon Pavê, so getting it right is key! When you’re beating those egg whites, aim for stiff peaks. That means when you lift your whisk or mixer, the peaks stand straight up without drooping. After you add that hot sugar syrup, keep beating until the meringue is not only stiff and glossy but also feels cool to the touch. This step is crucial because it cooks the egg whites slightly and makes the meringue stable and smooth, not grainy. If it’s still warm, keep beating!
Flavor Enhancements for Your Lemon Pavê
While this Lemon Pavê is absolutely delicious just as it is, sometimes I like to add a little something extra. For a super zesty kick, you can add a teaspoon of lemon zest to the lemon juice mixture before you blend it. It makes the flavor even more intense and bright! If you’re feeling fancy, a few thin slices of lemon or a tiny bit of grated lime zest on top of the meringue before chilling can look really pretty. And for a grown-up twist, a splash of limoncello in the lemon base mixture before blending? Oh my goodness, talk about decadent!
Frequently Asked Questions About Lemon Pavê
Got questions about this amazing Lemon Pavê? I’ve got answers! This Brazilian dessert is pretty straightforward, but a few things can pop up.
Can I make Lemon Pavê ahead of time? Oh yes! This is one of my favorite things about it. You can totally make the lemon base and the meringue a day in advance. Just keep them separate and covered in the fridge. Assemble them right before you plan to serve, or a few hours before if you want it well-chilled. It’s a fantastic make-ahead dessert!
What kind of lemons are best for Lemon Pavê? Fresh is always best, seriously! I prefer using regular lemons for that classic tangy flavor. Meyer lemons are a bit sweeter and less acidic, so if you use those, you might want to add a tiny bit more juice or zest to get that signature zing. Just make sure they’re fresh and juicy!
How do I store leftover Lemon Pavê? Leftovers are rare in my house, but if you have some, just cover the dish tightly with plastic wrap and keep it in the refrigerator. It’s usually best eaten within 2-3 days. The meringue might get a little sticky or weep over time, but it’ll still taste delicious!
Can I use pre-squeezed lemon juice? I really, really don’t recommend it for this easy dessert. Bottled lemon juice just doesn’t have the same vibrant, fresh flavor that makes this Lemon Pavê so special. Freshly squeezed really makes all the difference for that perfect lemon cream!
Understanding the Nutrition of Lemon Pavê
So, let’s talk about what you’re getting with this delicious Lemon Pavê. It’s definitely a treat, and like most desserts, it has its share of sugars and fats, but it’s also got some good stuff in there! For a typical serving, you’re looking at around 350 calories. It’s got about 8 grams of total fat, with 5 grams of that being saturated fat, mainly from the milk products.
You’ll also get about 60 grams of carbohydrates, and a good chunk of that is sugar, around 45 grams, which comes from the condensed milk, evaporated milk, and the sugar in the meringue. It does have a little bit of protein, about 6 grams, and a gram of fiber. The nutrition facts can totally vary depending on the exact brands of milk you use and how big your “serving” is – nobody’s judging if you go back for seconds! Remember, these numbers are just estimates to give you a general idea.
Amazing 1-Step Lemon Pavê Recipe
- Total Time: 35 minutes plus chilling time
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A light and airy Brazilian dessert with a tangy lemon flavor and a creamy meringue topping.
Ingredients
- 1 can condensed milk
- 1 can evaporated milk
- 1 cup lemon juice
- 4 egg whites
- 1 cup granulated sugar
- 1/4 cup water
Instructions
- In a blender, combine condensed milk, evaporated milk, and lemon juice. Blend until smooth. Pour into a serving dish.
- In a saucepan, combine sugar and water. Cook over medium heat, stirring until sugar dissolves.
- Bring to a boil and cook until syrup reaches 118°C (245°F) or forms a soft ball.
- In a separate bowl, beat egg whites until stiff peaks form.
- Slowly pour the hot sugar syrup into the beaten egg whites while continuing to beat. Beat until the meringue is stiff and glossy.
- Spoon or pipe the meringue over the lemon mixture.
- Chill for at least 2 hours before serving.
Notes
- For a smoother texture, you can strain the lemon mixture before pouring it into the serving dish.
- Ensure your bowl and whisk for the egg whites are clean and dry.
- Be careful when handling hot sugar syrup.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Blender and Meringue
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 45g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Lemon Pavê, Brazilian dessert, meringue, lemon cream, easy dessert, no-bake dessert