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

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

Guest Post for a Sweet Blogger Friend

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!!!

 

Me at the CHS Faculty Luncheon

Linked to Sweets for a Saturday~
Linked to Foodie Friday~
Linked to Pink Saturday~

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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.

  • Author: Liz Berg
  • Yield: 8-10 servings 1x
  • Category: Dessert

Ingredients

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

Curd:

  • 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)

Toppings:

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

Instructions

  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.

Notes

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

Note: This post may contain affiliate links; view my Disclosure Policy for details. I earn a small percentage from any purchase you make by clicking on these links at no extra cost to you.

76 comments on “Pavlova With Lemon Curd”

  1. You KNOW I love sweets and anything with bright cirus!

  2. Goodness, I am practically dying here looking at the cake and also I love anything with a sour note.

  3. How i miss my pavlova , yours is so fabulous!

  4. This looks like a cloud of heaven, have never had one, cant wait to try this one!

  5. That really is gorgeous. I’m not surprised that it was requested a lot. I love any dessert that has a combination of berries included (and no chocolate).

  6. I have always wanted to try to make a Pavlova. This looks like a perfect one. 🙂 I love that you added lemon curd… it gives a nice bite to the sweet meringue. Beautiful pictures! 🙂

  7. You do have a talent with pavlovas-I remember the last one you did! 🙂
    Between the flavor choice of lemon, the light as cloud meringue and those vibrant berries on top, your picture is a lovely invitation that I need to try this. Creating the meringue part is the scary task to me..Have a great weekend Liz!

  8. Te ha quedado de lujo la pavlova,es una delicia delicada,abrazos y saludos,hugs,hugs.

  9. mmm, Lizzy, you’ve been naughty again 🙂 I wish I could hang around your book club 🙂
    Love everything with lemon and love how you lavishly decorated the cake with those luscious berries O_O

  10. Oh my dear I love really I love lemon curd, and this pavlova would perfect for Christmas dessert, I ove the berries in the top dear,:)

  11. Gorgeous! And I bet it’s delicious, too!

  12. Wow, this looks incredible – I love that you show how to make the curd from scratch because curd sounds daunting to me… Your presentation is gorgeous as always 🙂

  13. I would like to have 2 slices please.. this is perfectly heaven dessert.. just love the combination here..YUM!

  14. What a lovely Pavlova! The fresh berries look so great on top!

  15. Ummm, this sounds delicious. Pat

  16. This looks delightfully rich!
    Off to have a peek at Sandra’s blog.
    Have a sweet weekend;-)

  17. looks so good especially the berries

  18. This is a stunning dessert. I’ve never made a pavlova but have always wanted to try. And may I say you look smashing and I love your coat!

  19. What a beautiful, delicious looking dessert! Lucky people! I’m crazy about lemon curd. Love the photo of you in your pink coat! Thanks for another wonderful recipe!

  20. Beautiful dessert, I checked the ingredients carefully, Yippee! Its gluten free.

  21. Pavlova always looks so very impressive! I have never made it, but I remember a few other pavlova recipes that you have made and one of these days I need to give it a try. You look so chic in your beautiful coat and boots, Lizzy!

  22. Talk about a show stopper! Looks so delicious 🙂

  23. This is gorgeous! Pavlovas are so delicious & versatile. And I love how the berries are arranged on top.

  24. Ooooh , the pavlova looks so..so… good . You look very pretty and chic in the pic Lizzy :).

  25. And Sandra is so sweet and lovely too! Looks gorgeous!

  26. That looks so good, I’d probably end up stealing all the berries for myself though. 🙁

  27. Beautiful! Since I can’t cook yet, wonder if my sous chef might be willing to whip this up for me! It looks like a real showstopper!

  28. What a wonderful dessert – so pretty, fresh and delicious – I just LOVE lemon curd and so perfect in pav with berries 🙂
    Mary x

  29. very nice!

  30. Your pavlova is absolutely gorgeous, and I just LOVE anything with lemon curd. I need to make this soon 🙂

  31. I loved the interview Sandra did with you and of course, I love this pavlova even more!

  32. What a gorgeous pavlova! I bet it tasted divine with lemon curd.

  33. On my way now! It looks beautiful!

  34. What a beautiful and unique dessert. I think I will stun the fam by bringing this to the holiday party this year. I just love lemon and berries. I love the simple, rustic look of this.
    Thanks for your kind comments on my Tahini Soba Noodles on LC btw.
    happy holidays!

  35. Love the idea of using lemon curd in this. That’s my kind of dessert.

  36. Such a gorgeous Pavlova, Lizzy! You have patented your famous Pavlovas…heading over to Sandra’s blog. So exciting to see you two team up.
    Have a wonderful Sunday, dear friend:D
    xoxo

  37. wow delicious

  38. WoW,,,what a gorgeous cake,another favorite dessert from you,and you look great Liz 🙂
    Ridwan

  39. I’m not a big curd guy, but I’d make this for my Liz.

    Hope you have a great Sunday!

  40. love love love pavlova! yours look so good! will have to make one for the holidays!

  41. This is such a great dessert! I wish I could have been at that luncheon! 🙂

  42. While I’ve never tasted a Pavlova before, your recipe has shown me how dreamy it must taste!
    Makes my taste buds dance, just thinking about all that lovely lemony aroma and flavor.
    Would you consider adding your post to another Links Party?
    Ours may not be food focussed, but the emphasis is on teatime in Old London–and I have it on the best authority the Brits love lemon curd and anything it comes with.

  43. Pavlovas make such a beautiful presentation and the light flavors of lemon and berries is perfect amidst all of the chocolate desserts we’re eating right now.

  44. A beautiful dessert from a beautiful lady! I’m with Dara, the pavlova with the fresh fruit paired with a lovely lemon curd atop a meringue bed is a terrific contrast to holiday chocolates – a tough admission from a chocolate fiend.

  45. I adore pavlova! Looking forward to checking out that post.

  46. Wow, this looks so amazingly delicious! Wonderful recipe, and I bet the lemon curd works as a wonderful counterpoint!

  47. What a gorgeous dessert! I have never made a Pavlova and am very impressed! How perfect for a luncheon! Love the photo of you and your pavlova.

  48. It’s so pretty!! Never thought to add lemon curd…love it!

  49. Pavlova is such a stunning dessert, and one I’ve yet to make! I would love to try this out for our holiday feast. I love collecting recipes for my family and me to make! Thank you for sharing this with me and brightening my morning!

  50. I have never had pavlova before, but decided to make one for this weekend. I made the meringue and it came out lovely! In moving it from one counter to another…I dropped it! Yours is just beautiful! I love lemon curd! So I bet your pavlova was delicious and much appreciated by the teachers at your son’s school. Lovely post at Sandra’s. I’ll give it another try real soon! : ) P.S…LOVE your PINK coat!!!

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