This lemon curd pavlova is a perfectly light dessert with a meringue base. It’s crisp on the outside, chewy and delicious on the inside! Top with tasty berries or fruit.

Have you ever imagined what it would be like if a cloud and a lemon had a delicious baby? Well, imagine no more!

Our lemon pavlova is the epitome of this fantasy – a dessert so feather-light and filled with the zesty zing of lemon curd, it’s like a sunny day on a plate.

It starts with a base of ethereal, crisp meringue that’s as light as air, with a slightly chewy center that just melts in your mouth. It’s topped with a layer of creamy, tart lemon curd – the kind that makes your taste buds do a happy dance.

And for the grand finale, a crown of fresh, juicy berries that not only add a burst of freshness, but also a pop of color.

Whether you’re looking to impress at a dinner party, seeking a refreshing summer dessert, or simply indulging in a weekend baking project, this pavlova and lemon curd is your ticket to culinary fame.

So, ready to embark on this baking adventure? Let’s create a fruit dessert that’s as fun to make as it is to devour.

A little zest here, a gentle fold there, and voilà – you’re not just making a pavlova, you’re crafting a moment to remember.

Tips for Making Pavlova

If you’ve never made one before, I’m happy to help you achieve success. Here are some top tips for making the perfect pavlova. If you already know what you’re doing, you can skip down to the recipe.

Use Fresh Eggs

Use fresh eggs at room temperature: Fresh egg whites whip up better and create a more stable meringue.

Use Clean Tools

Ensure that your bowls, beaters, and other utensils are completely clean and free from any grease or residue. Even a small amount of grease can inhibit the egg whites from whipping properly.

Add Sugar Slowly

Add the granulated sugar to the egg whites slowly, one tablespoon at a time, while beating. This helps the sugar dissolve and creates a smoother, more stable meringue.

Add Cornstarch and Vinegar

To achieve that classic texture, you will add a small amount of cornstarch (cornflour) and vinegar to the meringue mixture. These ingredients help create a crisp exterior and a soft, marshmallow-like interior.

Shape with a Spatula

Create a well-defined nest shape when shaping the pavlova on your baking sheet. Use a spatula to create a slight depression in the center for holding the toppings.

Gradually Cool

After baking, allow the pavlova to cool completely in the oven with the door slightly ajar. This gradual cooling prevents cracks from forming on the surface.

Remember that making the perfect pavlova may take a bit of practice, but don’t be discouraged by a few cracks or imperfections—it will still taste delicious! Enjoy your homemade pavlova with family and friends.

Ingredients

4 large egg whites
1 cup granulated sugar
2 teaspoon cornstarch
1/2 teaspoon white vinegar
1 teaspoon pure vanilla extract
1/2 cup lemon curd
1/2 cup fresh blueberries
Garnishes (optional): whipped cream, powdered sugar, lemon zest

Serve immediately: Pavlova is best enjoyed on the day it’s made, but you can store in an airtight container in the fridge for up to 2 days. The meringue may soften if stored for too long.

I can’t for you to try this light and fluffy dessert recipe and tell me what you think!

Get the printable recipe for this delicious pavlova below:

Lemon Curd Pavlova

This pavlova with lemon curd and blueberries is a perfect light and airy dessert for warmer weather.

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Prep Time: 15

Cook Time: 1 30

Cool Time: 1

Total Time: 2 45

Servings: servings

Equipment

1 Mixer

Ingredients

4 egg white(s) large
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 cup lemon curd
1/2 cup fresh blueberries
Garnish optional: whipped cream, powdered sugar, lemon zest

Instructions

Preheat the oven to 250F. Line a large baking sheet with parchment paper.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Turn the mixer to medium-high speed and beat until the egg whites become foamy (about 15-20 seconds).
With the mixer on medium speed, add in the granulated sugar a few tablespoons at a time– it should take about 2 minutes to add all of the sugar.
Once all of the sugar is added, add the vanilla extract. Turn the mixer to medium-high and beat until stiff peaks form.
Transfer the mixture to the baking sheet and form it into a large circle (about 8” in diameter and 3” tall).
Bake until the pavlova is firm and dry but not browning on top– about 90 minutes. Turn off the oven and leave the pavlova to cool inside– about 1 hour.
Remove from the oven and spoon the lemon curd into the center. Top with fresh blueberries and your choice of garnishes.