Pavlova With Lemon Curd
This Pavlova with Lemon Curd is a meringue shell topped with curd, whipped cream & berries. A Lemon Dessert that will dazzle all who indulge!
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!
Lemon Meringue Dessert
I first made this pavlova recipe in 2011 for a teacher’s Christmas luncheon which I chaired for a number of years. I had numerous requests for this pavlova with lemon curd recipe that day, 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.
What is Lemon Curd?
Lemon curd is a creamy mixture made from lemon juice, sugar, butter, and egg yolks. As this combination cooks, it becomes thicker and when chilled is thick enough to use as a spread on scones, muffins, and other baked goods. Zest can also be added for an extra boost of flavor. Besides lemons, curd can be made from limes, oranges, and grapefruit.
How to Make Lemon Curd
When making recipes like lemon curd, pudding, creme brulee, and custard where you must add eggs to a hot liquid, it must be done carefully. Tempering the egg yolks by adding some of the hot mixture and quickly whisking, helps warm the yolks without cooking them.
- To make this lemon curd, first combine the sugar, cornstarch, and salt in a saucepan. Add lemon juice and butter and bring to a simmer, whisking constantly.
- Next, whisk the egg yolks in a heatproof bowl. Slowly drizzle in about 1/4 cup of the hot liquid while whisking constantly. If you dump it in all at once, the eggs will cook and scramble. This is why we “temper” or slowly warm the yolks.
- Return this mixture to the saucepan, reduce heat, and cook till the curd is thickened without boiling.
- Pass the curd through a mesh strainer to remove any bits of cooked egg.
- Stir in zest.
- Put the curd into a bowl, cover, and cool for about 1 1/2 hours.
Tips for Making This Lemon Curd Pavlova
- I have a love-hate recipe with this particular meringue recipe. I love how it bakes up with a crispy exterior and marshmallow-like center. Nigella Lawson often refers to the inside of her meringues as “squidgy” with a “marshmallow” texture. This is the only pavlova recipe that reflects her description.
- What I dislike about this meringue shell is that it cracks as it cools and cracks even more as you slice it. So, it’s up to you whether you use this recipe for the meringue shell or try this less fragile pavlova recipe which also uses 4 egg whites.
- When you’re shaping your pavlova, make sure to make the edges higher than the center to create a “well” for the lemon curd to be contained.
- You can either make lemon curd with the leftover egg yolks as I did. It’s delicious!! Or take a shortcut and buy some jarred lemon curd which will be paler in color but just as lovely to eat.
- PRO-Tip: When making a pavlova, the key is to use very clean bowls and beaters. One speck of oil, fat, or egg yolk (which contains fat) will prevent your egg whites from whipping properly. This is important any time you’re whipping egg whites for meringue cookies, pie toppings, or pavlova.
- PRO-Tip: Draw an outline on your parchment using a bowl as a template. Flip it over and use it as a guide to make a nice round meringue.
Me at the CHS Faculty Luncheon in 2011
More Meringue Desserts
- Meringue Hearts from What a Girl Eats
- Mini Pavlovas
- Christmas Wreath Pavlova
- Layered Chocolate Meringue Cake
- Strawberry Topped Chocolate Pavlova
- More of the Best Dessert Recipes
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.
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
- Preheat oven to 300º. Trace a 7-inch circle on one side of a piece of parchment paper, flip it over and place it on a baking sheet.
- Beat egg whites with a pinch of salt using an 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 the curd is thickened (do not allow to boil).
- Pass the curd through a mesh strainer to remove any bits of cooked egg. Stir in zest. Put curd into a bowl, cover, and cool for 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 the 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.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 331Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 94mgSodium: 92mgCarbohydrates: 49gFiber: 1gSugar: 44gProtein: 3g
76 Comments on “Pavlova With Lemon Curd”
This looks amazing! I’ve been wanting to make a pavlova for awhile. I can’t wait to try out this recipe!
You look beautiful.
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
Lizzy, that is one perfect pavlova!!
xo
I just love pavlova. They are so elegant at the same time they are rustic. It’s just perfection.
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!
Congrats on the Top 9. This is stunning. I bet it tastes delicious too, I want some.
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 🙂
I love pavlovas they are so wonderfully rustic and beautiful.
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!
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!! 🙂
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.
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!
Oh I am so drooling!!!
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 🙂
Ohhh a badly needed taste of Summer, Lizzy! This is gorgeous – congrats on the Top 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!
Light, decadent and in the Top 9, Congratulations!
Thank You again so much for joining us!
We’re looking forward to more interaction in future, if time allows for you.
Until then Happy Holidays to you and yours!
Rose & Co.
am blog hopping to bust my stress, Lizzy and i dunno why i been mentioning the stress part in each blog i go ;p
i love lemony desserts and this is definitely meant for my family!
ty! you look so Chrismassy in that snap: of course every reason to be ;p
This is just gorgeous and is sounds delicious:)
Hi Lizzy! I really liked how you answered to Sandra’s questions. 🙂 I feel like I got to know you more. I’m new to Pavlova but I can tell yours is superb… everything you make is outstanding and I’ve been highly admiring you for your hard work to make food/desserts as well as updating the recipes very frequently. 🙂
This is beautiful, I so want to make it for my family this Christmas! I have never made pavlova though so it’s kinda intimidating… but I’ll give it a go!
Beautiful! I’ve always wanted to try making one, but I’ve always been afraid the humidity is to high here.
These lemon curd look and sound amazing. I love lemon! I would love it if you came to link to my holiday recipe swap blog hop. It is my first ever! Love these recipes.
http://www.mythirtyspot.com
-Erin Kennedy
Your pavlova looks heavenly and I like the lemon curd and fresh berries with it. So light and inviting. I’ve never had luck with meringue:(
Have a great week!
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!!!
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!
It’s so pretty!! Never thought to add lemon curd…love it!
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.
Wow, this looks so amazingly delicious! Wonderful recipe, and I bet the lemon curd works as a wonderful counterpoint!
I adore pavlova! Looking forward to checking out that post.
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.
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.
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.
This is such a great dessert! I wish I could have been at that luncheon! 🙂
love love love pavlova! yours look so good! will have to make one for the holidays!
I’m not a big curd guy, but I’d make this for my Liz.
Hope you have a great Sunday!
WoW,,,what a gorgeous cake,another favorite dessert from you,and you look great Liz 🙂
Ridwan
wow delicious
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
Love the idea of using lemon curd in this. That’s my kind of dessert.
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!
On my way now! It looks beautiful!
What a gorgeous pavlova! I bet it tasted divine with lemon curd.
I loved the interview Sandra did with you and of course, I love this pavlova even more!
Your pavlova is absolutely gorgeous, and I just LOVE anything with lemon curd. I need to make this soon 🙂
very nice!
This is gorgeous! Pavlovas are so delicious & versatile. And I love how the berries are arranged on top.
What a wonderful dessert – so pretty, fresh and delicious – I just LOVE lemon curd and so perfect in pav with berries 🙂
Mary x
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!
That looks so good, I’d probably end up stealing all the berries for myself though. 🙁
And Sandra is so sweet and lovely too! Looks gorgeous!
Ooooh , the pavlova looks so..so… good . You look very pretty and chic in the pic Lizzy :).
Talk about a show stopper! Looks so delicious 🙂
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!
Beautiful dessert, I checked the ingredients carefully, Yippee! Its gluten free.
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!
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!
looks so good especially the berries
This looks delightfully rich!
Off to have a peek at Sandra’s blog.
Have a sweet weekend;-)
Ummm, this sounds delicious. Pat
What a lovely Pavlova! The fresh berries look so great on top!
I would like to have 2 slices please.. this is perfectly heaven dessert.. just love the combination here..YUM!
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 🙂
Gorgeous! And I bet it’s delicious, too!
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,:)
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
Te ha quedado de lujo la pavlova,es una delicia delicada,abrazos y saludos,hugs,hugs.
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!
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! 🙂
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).
This looks like a cloud of heaven, have never had one, cant wait to try this one!
How i miss my pavlova , yours is so fabulous!
Goodness, I am practically dying here looking at the cake and also I love anything with a sour note.
You KNOW I love sweets and anything with bright cirus!