The Perfect Lemon Curd Pavlova with Fresh Berry Topping
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.
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.
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
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.
Notes
Nutrition
If you enjoyed this pavlova and lemon curd, let me know in the comments. I’d also love for you to check out these other recipes:
