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Lemon Meringue Pavlova Recipe

Australian/New Zealand · Dessert · 105 min total

A crisp meringue shell topped with tangy lemon curd and whipped cream, creating a delightful contrast of textures and flavors.

Ingredients

• 6 large egg whites, room temperature
• 1 1/2 cups superfine sugar
• 2 teaspoons cornstarch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 cup lemon curd (homemade or store-bought)
• 1 tablespoon lemon zest
• Fresh berries for garnish (optional)

Instructions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the paper.
2. In a large clean bowl, beat egg whites with an electric mixer on medium speed until soft peaks form. Gradually add superfine sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and meringue is stiff and glossy.
3. Sprinkle cornstarch, vinegar, and vanilla extract over meringue; fold gently until combined.
4. Spoon meringue onto the parchment circle, spreading to edges and creating a slight well in the center.
5. Bake for 75 minutes, then turn off oven and leave meringue inside to cool completely (about 1 hour).
6. In a separate bowl, whip heavy cream and powdered sugar until soft peaks form.
7. Spread whipped cream over cooled meringue, then dollop lemon curd on top and swirl gently. Sprinkle lemon zest over.
8. Garnish with fresh berries if desired. Serve immediately or refrigerate up to 2 hours.

Tips

• Ensure bowl and beaters are completely grease-free for best meringue volume.
• For homemade lemon curd: whisk 3 egg yolks, 1/2 cup sugar, 1/3 cup lemon juice, and 4 tbsp butter in a saucepan over low heat until thickened.
• Store leftover pavlova in the refrigerator for up to 1 day; meringue may soften slightly.

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