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Pavlova with Lemon Curd | A meringue shell topped with lemon curd, cream and berries

Pavlova With Lemon Curd

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This Pavlova with Lemon Curd is simply a meringue shell topped with curd, whipped cream, and berries. A dessert that will dazzle all who taste it!

Have you ever tasted a pavlova? Made a pavlova? Even heard of a pavlova? If you’re new to this dessert check out my Chocolate Raspberry Pavlova post that has all the information you need about this dessert from down under!

Pavlova with Lemon Curd on a white serving plate

Pavlova with Lemon Curd

I remember the first pavlova I made. I took it to a Memorial Day gathering next door and it disappeared in a flash. The crispy meringue shell topped with a billowy cloud of whipped cream and juicy, ripe berries was a new dessert for many in attendance.

My family barely got a taste so I made another just for them the next day. It has become one of our favorite desserts and I’ve made mini versions as well as a few other twists on a classic. If you’ve never made this iconic Australian/New Zealand (there is controversy on where this originated!) dessert, you MUST make one while berries are at their peak! And to add an extra dimension, sandwich some lemon curd between the berries, cream, and meringue! This pavlova with lemon curd is irresistible!

Pavlova with lemon curd on a white plate garnished with fresh berries

Lemon Dessert

Sandra, of Sandra’s Easy Cooking, and I started our food blogs around the same time, so we’ve become friends as both our blogs have matured and grown. She is such a sweet and delightful foodie friend, I was thrilled when she asked me to guest post.  As luck would have it, I was providing two decadent desserts for the faculty holiday lunch at my son’s high school; so I knew I’d have something delicious to share.  I had numerous requests for this pavlova with lemon curd recipe at the luncheon, and one kind soul told me it was the best dessert he’d ever tasted.  If you love lemon desserts, you’ll adore this exquisite creation.

Check out Sandra’s blog for my guest post.  Thanks, Sandra, for your kind invitation!!!


Holding the pavlova with lemon curd at the Christmas luncheon
Me at the CHS Faculty Luncheon


Pavlova With Lemon Curd

Pavlova With Lemon Curd

Meringue shell topped with lemon curd, whipped cream and an array of fresh berries. Recipe adapted from Gourmet Prep time includes cooling time.

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Yield 10 servings


Meringue Shell:

  • 1 cup superfine sugar (just process regular sugar in the food processor for a minute)
  • 1 tablespoon cornstarch
  • 3 egg whites, at room temperature
  • Pinch of salt
  • 3 tablespoons cold water
  • 1 teaspoon white vinegar


  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 1/3 cup freshly squeezed lemon juice
  • 1/2 stick butter (4 tablespoons)
  • 3 egg yolks
  • 2 teaspoons lemon zest
  • (Or you can substitute 1-1 1/2 cups of your favorite jarred lemon curd)


  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 4 cups fruit of choice (mixed berries, kiwi)


  1. Preheat oven to 300º. Trace a 7 inch circle on one side of a piece of parchment paper, flip it over and place on a baking sheet.
  2. Beat egg whites with a pinch of salt using a electric mixer on medium till soft peaks form. Add water, and beat until soft peaks reform. Increase speed to medium high and start mixing in the sugar and cornstarch, slowly, till all is incorporated. Beat one minute longer. Add vinegar and mix on high speed until meringue is glossy and stiff peaks form (may take 5 minutes).
  3. Carefully spread meringue on the inside of the circle on the parchment, with the edges higher than the center. Bake till pale golden, about 45 minutes. Turn off oven and prop door open slightly. Cool for an additional hour in the oven.
  4. The meringue can be made up to two days ahead. Just wrap well in plastic and freeze. Defrost before serving.
  5. To make curd, combine sugar, cornstarch and salt in a saucepan. Add lemon juice and butter and simmer, while whisking constantly. When it starts to simmer, cook for one more minute, while continuing to whisk. In a small bowl or glass measuring cup, whisk egg yolks. Very slowly add about 1/4 cup of the hot liquid while whisking constantly (if you add too quickly, the egg will cook instead of incorporating). Return this mixture to the saucepan, reduce heat, and cook till curd is thickened (do not allow to boil). Pass curd through a mesh strainer to remove any bits of cooked egg. Stir in zest. Put curd into a bowl, cover and cool about 1 1/2 hours.
  6. Curd can also be made two days ahead, and stored covered in the refrigerator.
  7. To assemble pavlova, place meringue on a serving plate. Whip cream with powdered sugar and vanilla to stiff peaks. Fold 1/4 cup of whipped cream into lemon curd. Top meringue with curd, then the remaining whipped cream, and finally with the berries/fruit.


The meringue can be made up to two days ahead. Just wrap well in plastic and freeze. Defrost before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 331Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 94mgSodium: 92mgCarbohydrates: 49gFiber: 1gSugar: 44gProtein: 3g
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76 comments on “Pavlova With Lemon Curd”

  1. Lizzy this is so delicious looking! The first I really learned about Pavlova was last year from a friend in New Zealand who did a guest post for me on how they spend Christmas. It’s such a unique dessert. I love lemon curd so am sure this is to die for!

    Also say you are number 1 in the FB Top 9 today! So well deserved as always!

  2. Pavlova’s are such an elegant dessert and with flavors of lemon curd and berries, a refreshing alternative to chocolate during the holidays! Congrats on the Top 9 🙂

  3. Oh I am so drooling!!!

  4. Suddenly I’m no longer getting your posts sent to me by email. I wonder why. I guess I will need to sign up again.

    Anyway, your pavlova looks fantastic especially covered with fresh berries and lemon curd – my favorite! Now I need to make this. The perfect dessert during the fattening holidays. A great way to indulge without the guilt!

  5. I love Pavlova! I’ve made it a few times and it’s not quite as difficult as it might seem. I cook for a lot of people including pregnant women, children and elderly people so I always use pasteurized eggs for extra safety since the eggs don’t reach reach 160 degrees in this recipe.

  6. I love your lovely pavlova, Lizzy! It really is such an elegant dessert. Congrats on Top 9 and I REALLY like the pic of you in front of your tree – what a pretty tree!! 🙂

  7. Congrats on the Top 9. This is stunning. I bet it tastes delicious too, I want some.

  8. A beautiful dessert anytime of year… and one of my faves. Liv loves meringue and I love the topping! We make a good team. Congrats on the Top 9!

  9. I love pavlovas they are so wonderfully rustic and beautiful.

  10. Good tip about the pasteurized eggs, although I think the 45 minutes at 300º actually will get the eggs up to 160º. But that doesn’t happen when making meringue toppings…so it’s best to use pasteurized eggs with those.

    Thanks, everyone!! I need to make this one again for my family 🙂

  11. this is a beautiful dessert! i’ve always loved the look of pavlovas but have never made one. the lemon curd & berries seem like the perfect pairing! yum!

  12. I just love pavlova. They are so elegant at the same time they are rustic. It’s just perfection.

  13. Lizzy, that is one perfect pavlova!!

  14. Gorgeous pavlova and love the lemon fresh flavor. They are easier to make then they look but hard to travel with, learned by experience :-S

  15. You look beautiful.

  16. This looks amazing! I’ve been wanting to make a pavlova for awhile. I can’t wait to try out this recipe!

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