pavlova lemon curd recipe
The Best pavlova lemon curd recipe
I also love how it’s naturally light and airy, thanks to the meringue, while still being packed with flavor. The lemon curd is bright and zesty, but not overpowering, so it pairs well with almost anything—bananas, whipped cream, or even just on its own. Plus, it’s a great way to use up seasonal fruits like lemons and strawberries. It’s not just dessert; it’s a little treat that feels indulgent but isn’t heavy on calories. My kids ask for it often, and honestly, I don’t mind giving in—it’s that kind of dessert that feels like a little reward without feeling like a guilty indulgence.
Classic Pavlova with Lemon Curd
A crispy meringue shell topped with tangy lemon curd and fresh berries, this traditional dessert balances lightness with bright flavor. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1/2 tsp cream of tartar
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup fresh lemon juice
- 1/4 cup unsalted butter
- 1 cup whipped cream
- 1/2 cup fresh raspberries
- 1 tbsp lemon zest
👨🍳Directions
-
1
Preheat oven to 300°F. Line a baking sheet with parchment paper. -
2
In a clean, grease-free bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. -
3
Add vinegar, mix briefly. Spoon meringue evenly into a 9-inch circle on parchment, leaving 1-inch border. Bake 40–45 minutes until puffed and leveled. -
4
Cool completely. Whip cream to soft peaks. Fold in lemon zest. -
5
Prepare lemon curd by heating yolks, sugar, and lemon juice in a saucepan until thickened (2–3 minutes). Stir in butter until smooth. Cool. -
6
Assemble by placing meringue upside down on a plate. Top with whipped cream, lemon curd, and raspberries.
🔧Equipment
- Mixing bowls (2)
- Whisk
- Stand mixer with wire whisk attachment
- Baking sheet
- Parchment paper
- Rubber spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pavlova with Lemon Curd Works
❓ Frequently Asked Questions About Pavlova with Lemon Curd
1. What is the best way to prevent the pavlova from collapsing?
Use a water bath for the meringue to keep it stable, and ensure your oven is preheated to the correct temperature before baking. A well-chilled meringue also helps—let it sit at room temperature for 15 minutes before baking. Avoid opening the oven door while it’s baking, and let it cool upside down for at least an hour before serving.
2. Can I substitute lemon curd for the recipe’s lemon curd?
Yes, you can use store-bought lemon curd if you prefer. Just ensure it’s smooth and free of lumps, and adjust the consistency slightly if needed by adding a tiny bit more curd or a splash of water. For homemade curd, follow the same ratio of lemon juice to yolk mixture as the recipe calls for.
3. How long should I bake the pavlova for?
Bake the meringue until it’s firm and slightly cracked on top, which usually takes about 15–20 minutes at 275°F (135°C). If the edges brown too quickly, cover them with aluminum foil. The pavlova should feel like it’s set but still hold its shape when gently shaken.
4. What if my meringue doesn’t hold its shape after baking?
If the meringue collapses, it’s likely because it wasn’t baked long enough or the oven wasn’t hot enough. Try baking it at a slightly lower temperature (around 250°F/120°C) for a longer time, or check for doneness by tapping it—it should sound hollow. If it’s already baked but soft, let it cool completely before adding toppings.
5. Can I make the lemon curd ahead of time?
Yes, lemon curd can be made a day in advance and stored in an airtight container in the fridge for up to 5 days. When ready to use, warm it gently in a double boiler or microwave in short bursts, stirring until smooth. For the pavlova, reheat the curd just before assembling to ensure it’s creamy and spreadable.
