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
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!
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!!!
- 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)
- 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.
- 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).
- 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.
- The meringue can be made up to two days ahead. Just wrap well in plastic and freeze. Defrost before serving.
- 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.
- Curd can also be made two days ahead, and stored covered in the refrigerator.
- 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.