Lemon Curd Pavlova

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

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 30

Cool Time 1

Total Time 2 45

Servings servings

Calories 158kcal

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.

Step 6: This gradual cooling prevents cracks from forming on the surface.