Lemon curd pavlova is a fantastic spring and summer dessert. Imagine a pillowy meringue that’s crunchy on the outside but soft and chewy on the inside, topped with luscious lemon curd and light whipped cream, then sprinkled with your favorite fresh berries. So good!
(Lemon curd is also the star in this lemon cake with lemon curd buttercream as well as in this lemon curd ice cream!)
Pavlova is one of those desserts that is secretly easy to make but always makes an impression!
Let’s get to it.
What is a pavlova
Pavlova is a meringue-based dessert that’s crispy on the outside, soft and chewy — almost like a marshmallow — on the inside.
It’s named after Russian ballerina Anna Pavlova (the dessert’s light and billowy texture is meant to mimic her tutu) although the dessert isn’t Russian. It originated in Australia or New Zealand, depending on who you ask lol.
In any case, we can thank both countries for bringing this delightful dessert into the world!
And we can thank Nigella Lawson for the idea of a pavlova with lemon curd.
Why you’ll enjoy making it
I love making lemon curd pavlova and I hope you do, too.
- Big lemon flavor — while this is a meringue dessert, the lemon curd is undoubtedly the star of the show.
- Customizable — we top the lemon curd with fresh berries but it’s highly customizable so you can use your favorite berries, or replace with whatever topping you like. Other easy pavlova toppings include toasted coconut and chopped nuts.
- Light and airy — it’s delightfully light and airy, making it a refreshing way to end a hearty meal. It’s naturally gluten-free as well!
- Make ahead — you can make each component ahead of time, making it perfect for get-togethers.
- Elegant — and while the pavlova can’t help but look impressive and elegant, you can make it a simple one too.
How to make
There are three components in this recipe: the meringue, the lemon curd and the whipped cream.
Ingredients
Ingredients for lemon curd pavlova are simple and easy to find like granulated sugar and vanilla extract.
A few things to note:
- Lemon curd — I use my own lemon curd recipe. You can also use a jar of your favorite store brand.
- Egg whites from large eggs — we only need egg whites in this recipe. Check out this collection of leftover egg yolk recipes for lots of ideas on what to do with those yolks!
- White vinegar — we use vinegar to help stabilize the meringue.
- Heavy cream — like the lemon curd, I also use homemade whipped cream with heavy cream (at least 36% milk fat) or whipping cream (35%). You can also use ready-made.
- Berries — use one or all of your favorite berries! Not a fan? Lemon pavlova with toasted almonds and coconut is amazing too.
(Got extra berries? Make berry cheesecake fluff!)
Baking tools
You’ll need an electric mixer to whisk the egg whites and a baking sheet to bake them in.
Step-by-step photos
Preheat oven to 275F. Line a baking sheet with parchment paper and draw 4 circles on it that’s 4 inches in diameter, leaving a space around each circle. Flip the parchment paper so that the marks are on the bottom and set aside.
Using a handheld electric mixer or a stand mixer with the whisk attachment, beat the egg whites at medium high speed until soft peaks form.
Add sugar a little at a time and continue beating until you’re almost at stiff peaks.
Add vanilla extract and white vinegar.
Continue beating until your meringue is stiff and shiny.
Transfer your meringue onto your lined baking sheet, scooping it into your 4 circles, gently swirling the middle of each to make a little dent for your toppings later.
Bake for 45 minutes then turn off the oven and leave the meringues inside the oven overnight to dry.
Carefully lift the meringue off the parchment paper and store in an airtight container at room temperature until you’re ready to serve.
Assemble by topping each meringue with lemon curd, whipped cream and berries. Serve immediately.
Expert tips for making the perfect meringue
Meringue is one of the more technical things to make so here are some tips for success:
- Make sure your egg whites are room temperature. They whip better and you’d get better volume. However, it’s easier to separate egg whites from the yolks when the eggs are cold so what I do is separate the whites from the yolks while the eggs are cold straight out of the fridge then bring the whites to room temperature in a separate bowl (usually 15-20 minutes, or however long it takes for me to prep everything else).
- Speaking of yolks, for best results, make sure no egg yolks get to your egg whites. If you see some yellow in there, use a piece of egg shell to scoop it out.
- Also make sure your bowl and whisk are dry and grease free. Don’t use a plastic bowl because oil tends to stick to them; stainless steel or glass bowls are best.
- Add sugar gradually (I usually do about a tablespoon at a time) to ensure it dissolves completely. Don’t dump a cup of sugar all at once — your meringue might not come together or if it does, it will take longer to reach stiff peaks.
- Use vinegar to stabilize the meringue. It does not affect the taste — it just makes the meringue firmer and less likely to fall apart.
Recipe FAQs
Stiff peaks refer to a stage in whipped eggs where the mixture is glossy and firm.
To check, you can turn your whisk or beaters upside down and the mixture stands straight up without drooping or collapsing.
Here’s a great visual guide.
Cracking can be a result of several things like:
– Oven temperature too high
– Egg whites were over beaten
– Oven door was opened during baking
However, cracking is not something you need to worry about here.
We top the meringue base with all the pretty things nobody will even notice the cracks.
You can make the lemon curd up to a month ahead.
The whipped cream can be made the day before.
The meringue can be made 2-3 days ahead of when you’re planning to serve it. Store in an airtight container at room temperature.
Once you assemble your pavlova, it’s best to serve them immediately.
You should store leftovers in the fridge, but note that the meringue will soften and “sweat” and absorb the toppings the longer it sits.
You can still eat it, you will just lose that nice crispy-soft texture.
They should keep for 1-2 days.
More egg white-based desserts
Got extra egg whites? Use them to make these delicious desserts:
And check out this collection of leftover egg white recipes.
Pavlova lemon curd is perfect for spring and summer, Easter and Mother’s Day, and all your celebrations.
Happy baking!
Did you make pavlova with lemon curd? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest and YouTube.
Lemon Curd Pavlova with Fresh Berries
Equipment
Ingredients
For the Meringue:
- 4 egg whites from large eggs room temperature
- 1 cup granulated sugar
- ½ tsp vanilla extract
- 1 tsp white vinegar
For the Toppings:
- see recipe for homemade lemon curd in notes you can also use your favorite store brand
- see recipe for homemade whipped cream in notes you can also use ready-made
- your favorite berries
Instructions
For the Meringue:
- Preheat your oven to 275F.
- Line a baking sheet with parchment paper and draw 4 circles on it that's 4 inches in diameter, leaving a space around each circle. Flip the parchment paper so that the marks are on the bottom and and set aside.
- Using a handheld electric mixer or a stand mixer with the whisk attachment, beat the egg whites at medium high speed until you reach soft peaks.4 egg whites from large eggs
- Add the sugar a little at a time until you're almost at stiff peaks.1 cup granulated sugar
- Add vanilla extract and white vinegar and continue beating until your meringue is stiff and shiny.½ tsp vanilla extract, 1 tsp white vinegar
- Transfer your meringue onto your lined baking sheet, scooping it into your 4 circles, gently swirling the middle of each to make a little dent for your toppings later.
- Bake for 45 minutes then turn off the oven and leave the meringues inside the oven overnight to dry.
- Carefully lift the meringue off the parchment paper and store in an airtight container until you’re ready to serve.
Assembly:
- Take your meringue and spread a good amount of lemon curd on top.see recipe for homemade lemon curd in notes
- Put a dollop of whipped cream on top of the lemon curd then sprinkle with berries. Enjoy!see recipe for homemade whipped cream in notes, your favorite berries
Video
Notes
- See recipe for homemade lemon curd.
- See recipe for homemade whipped cream.
- You can make the meringue and the lemon curd ahead. Just make sure you keep your meringue in an airtight container on your counter, and your lemon curd in the fridge chilled.
- When assembling your pavlova, taste each of your components first. This way, you can determine how much of each you’ll want to put on each pavlova so it’s the perfect sweetness.
- Estimated nutritional values do not include toppings.
- See post for more tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Mackenzie
I love any excuse to eat a lemon dessert; especially when it is tart. It makes me so sad when I make a recipe and I get really excited only to find out that the beautiful tart flavor of the lemon has been lost to the sugar. I’m so excited to try this!
Jolina
Hi Mackenzie! It’s really quite the balancing act with lemon eh? For this you have more control because you get to decide how much of the different components to put on your pavlova. Hopefully for that perfect bite! Enjoy! And happy new year!
Stephanie
Wow! This is so stunning and combines 2 of my favourite things – meringues and lemon! I can’t wait to try making this myself!
Jolina
Hi Quinn! I could not have said it any better 🙂
Amanda
This looks delicious. Thanks for all the tips on the meringue. For me it is not an easy skill to master. And it is gluten free! Yay!
Jolina
Yay! I’m so glad. I’m wary of labeling my recipes GF because I’m never sure. I’m happy that it is! 🙂
Catherine
I love pavlova…the lemon curd is wonderful idea. It’s like a little bite of summer in the winter and I love it! Just looking at these delightful little desserts make me happy.
Jolina
Lemons are seriously probably the only thing I like about winter – citrus fruits are at their best! And yes, they do remind me of summer too (or at least gives me hope that winter won’t last forever haha)
Crissy
Love a good pavlova recipe! This one looks delicious! I love lemon so I will have to give that a try! I have a JORD watch as well and I really like the style you chose!
Jolina
Hi Crissy! Thanks hope you like it 🙂 And yeah, I’m really loving my JORD watch too. I could’t decide which one to pick initially, so many stunning designs to choose from!
Nicole Parise
This looks so good, almonds are my weakness in sweet things!
Lori Vachon
Lemon is one of my favorite dessert flavors! Looks like a great way to enjoy a sweet treat!
Dawn
The watch looks gorgeous and the pavlova looks completely delicious!! You probably know my love for lemon so this is calling my name 😉 I actually just watched a cooking show this past weekend where they made a pavlova and I was confident I was going to make one for the holidays and now after seeing this, I think it was meant to be 🙂 Love the addition of almonds and coconut. I may just go ahead and buy a tub of egg whites. Wouldn’t want to mess it up by accidentally getting egg yolk in there! Merry Christmas, my friend! Hope Santa is good to you!!
Jolina
Hi Dawn! Making meringue is quite hypnotic, I love watching the mixer just whip it up. Is that weird?? LOL! And yes, I would definitely say that is a sign. It’s been pretty brutal here lately are you guys getting ridiculous weather there too? Lemon always brightens up my gloomy winters! Merry Christmas to you and yours!
Maria
This is drool-worthy! Not only the dessert, but the watch itself! Looks so elegant and amazing! Love it!
Emily
That looks so yummy! Also that watch is stunning, I have always loved the look of Jord watches.
Melanie
I’ve seen these watches everywhere. They are so pretty.
Kimberly
This sounds delicious, and I can practically smell the lemons. Plus, the watch is beautiful. 🙂