Lemon Curd Pavlova

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Lemon Curd Pavlova

April 10, 2017March 31, 2019 by

A wonderful dessert any time, but especially nice at Easter! This Lemon Curd Pavlova has a marshmallow center, a crispy outside and topped with creamy lemon curd, it’s easy, fresh, light and can be made ahead.

When it comes to Easter desserts, my mind always seems to go to lemon. The flavours are so bright and the pretty yellow colour of lemons is perfect for Spring. This Lemon Curd Pavlova is a great way to enjoy all those things and it’s easy to make ahead, to make your Easter cooking and entertaining easy.

A classic pavlova has a lovely light, marshmallow-like center and a crispy outside. It’s the perfect base for all kinds of things, but a creamy lemon curd is a wonderful pairing – a bit of tart with the sweet.

Cook’s Notes for Lemon Curd Pavlova

Lemon Curd Pavlova

As mentioned, both the pavlova meringue base and the lemon curd can be made ahead, just don’t put them together until right before serving. It only takes a minute to spread the curd on top and garnish with some lemon slices and blueberries.

To make the pavlova ahead, simply prepare and bake off 12-24 hours ahead and leave at room temperature until needed. If you don’t need your oven, just leave it in there. Otherwise, just cover with a clean tea towel and leave it on the counter. Don’t refrigerate your meringue, as it will “sweat” and become soggy. .

The lemon curd can be made ahead and refrigerated for several days.

The lemon curd I made for this one is not a classic curd, as it uses whole eggs instead of just the yolks. The result is a lighter, creamier curd, which is almost pudding-like. It’s a great topping for the pavlova. That said, if you have a favourite lemon curd recipe, feel free to use it instead.

For serving, offer extra fresh blueberries for the plate. While perfect as is, a dollop of whipped cream on the side as well would never be a bad idea :)

Lemon Curd Pavlova

- Make sure your mixing bowl is squeaky clean.

- Use older eggs and separate them carefully to ensure absolute no yolk mixes with the whites.

- Separate eggs while cold, but let them sit to come to room temperature before whipping. Cold eggs separate more easily and room temperature whites will whip up better.

- Use a deep, narrow bowl to ensure that the beater are well in to the egg whites, to whip them up most efficiently.

- Whip until your sugar is fully dissolved your sugar. Using superfine sugar helps. If you only have regular sugar, you can run it through a food processor before using, to make finer grains.

Lemon Curd Pavlova

A delicious, light and fresh dessert, with a meringue base and a light lemon curd topping. Garnished with fresh lemon slices, blueberries, mint leaves and powdered sugar.

- 1/2 cup unsalted butter at room temperature

- 1/2 cup freshly squeezed lemon juice strained

- 1 tsp cream of tartar OR 1/2 tsp salt

- 1 1/3 cups superfine white sugar OR normal granulated sugar run through a food processor for a minute or so or just use normal granulated sugar and beat longer per instructions

Lemon Curd Pavlova

- Using a vegetable peeler, remove the zest of one lemon in large strips.

- In a large bowl over a pot of simmering water, combine lemon zest strips, sugar, butter, eggs, lemon juice and salt. Whisk together over the heat until the lemon curd thickens and coats the back of a spoon. This will take 15-20 minutes. Once thickened, discard lemon zest and strain through a fine mesh sieve in to a bowl. Cover with plastic wrap and refrigerate up to 1 week.

- Spray a baking sheet with cooking spray, then line with a sheet of parchment paper . Place an 8-inch springform outer right in the centre of the baking sheet. Set aside.

Using an electric mixer and a clean, narrow, deep bowl or the bowl of a stand mixer fitted with the whipping attachment, beat egg whites and cream of tartar on the highest setting until soft peaks form . Add sugar, 1 tablespoon at a time, without stopping the mixer, beating constantly until thick and glossy. Add 3 tsp of cornstarch with the last tablespoon of sugar. Whip mixture until sugar is completely dissolved. Dissolving the sugar should take about 10-12 mins Test the mixture by feeling a small amount of the meringue between two fingers if it is grainy beat longer. Once the sugar is dissolved, use a rubber spatula to fold through vanilla and vinegar in a few, quick strokes.

Spoon meringue into the springform cake ring and shape the uncooked meringue using the springform cake tin as a guide into one giant meringue. Make a slight indentation in the top, pushing the extra meringue towards the edges. You want it just slightly dished. This is where your lemon curd will go, so you want the edges higher, so it stays put in the middle. Carefully lift the springform cake pan ring straight up and remove. Place the uncooked meringue cake into the oven.

Lemon Curd Pavlova

- IMMEDIATELY REDUCE OVEN TEMPERATURE TO 210F.

- Bake for 1 1/2 to 2 hours or until dry and crisp, test by tasting a teaspoon of the meringue from the top if it doesn't taste of egg it is done don't worry about the small hole made by this testing it will be covered by the topping. Test at 1 1/2 hours and then every 15 mins until ready. Turn off oven and leave in oven to cool completely. .

To serve: Spoon cooled lemon curd on top of meringue and spread evenly in the indentation, leaving the outermost edges uncovered. Arrange some lemon slices around one side. Top with a scattering of fresh blueberries and some fresh mint leaves. Dust with powdered sugar, if desired. Would also be nice with a dollop of whipped cream.

Meet the Author: All recipes on Seasons and Suppers are cooked, photographed, written up and promptly eaten up by me, Jennifer, a home-cook of some 30-plus years. Over those years,I'm sure I've made every cooking mistake possible. I learned something from each one of them though. I hope to share a bit of what I've learned about cooking over the years, but more importantly, to share with others my joy of cooking at home, with simple, delicious and seasonally-inspired recipes.

This is absolutely gorgeous and I love the lemon curd and pavlova combo!

Lemon Curd Pavlova

I’m new to pavlova and just finished making this for a party tomorrow. I found that the pavlova relaxed out in baking and spread in diameter. Is this a normal expectation? If it is, may I suggest adding this to the hints section? I had compared my 8” pavlova with your picture and noticed mine looked smaller when comparing the diameter to the lemons. So I spread it out some. My baked end product is now LARGE, too big for my cake plates.????

Hi Tara, pavolovas generally don’t spread. They should bake up about the same size as they were formed, if not a tiny bit smaller . It could be your meringue wasn’t quite as still as it should have been.

I’m making this for a bridal shower! Yum. Beautiful. What other fruits have you used? Thank you so much for sharing!!!

Hi Susan, pavlovas are great with fresh fruit on top. Strawberries, rasperries, blueberries and or kiwi etc

Ingredients call for Cornstarch but description calls for Corn Flour. Which do I use?

Lemon Curd Pavlova

Hi Meghan, corn flour is just another name for cornstarch, but confusing, for sure :) I have fixed the instructions to reflect cornstarch as in the ingredients. Thanks and enjoy!

Thank you so much for this recipe, was fabulously easy to make, and was a wonderful finish to our Easter dinner.

So glad you enjoyed it! Thanks for coming back to let me know :)

Oh, this looks so perfect! I adore pavlovas, and you’re right–lemon curd is the perfect Easter flavor.

So beautiful and the perfect Easter dessert! I love that tumble of blueberries across the top too :)

Lemon Curd Pavlova

This looks so beautiful! It screams Spring!! Do you think that coconut oil could be substituted for the butter due to a dairy allergy?

Hi Carolyn and thanks! I have to confess I have absolutely no experience substituting coconut oil for butter. My guts says you could, but that maybe use less than 1/2 cup . The butter in the curd aids in texture and smoothness, but I fear 1/2 cup of coconut oil might introduce a little too much coconut flavour. Using half is my idea of a compromise :)

So stunning. I feel like I have fallen in love! I am such a sucker for lemon curd, and Pavlova is the best friend that ‘curd’ needed. So glad you shared those tips on Pavlova. My Aussie neighbor is genius with making it, and each time I try, I am afraid I have fallen short. I am going to give it another go with this most perfect recipe. Thanks!

I’m so not a sweets person, but this Lemon Curd Pavlova is calling my name! Lemon and spring are a perfect pairing, and I love the tart/sweet combination. Just gorgeous!

Pavlova is just the best dessert! My favourite topping is lots of fresh berries and lashings of whipped cream. It is often served for celebration times here in New Zealand. There is also a friendly rivalry between New Zealand and Australia as to who were the first to invent the recipe in honour of Anna Pavlova, the famous ballerina. I rest my case!! ?

Lemon Curd Pavlova

As it is Easter in a few days, thankyou for the timely reminder – PAVLOVA!!

Happy Easter to you and your family. ?

Happy Easter to you as well, Mary :)

This is beautiful and so, so, tasty sounding! Love that curd!

I think that’s the most beautiful pavlova I’ve ever seen! Seriously, these photos are absolutely gorgeous! I’m sure it tastes as amazing as it looks!

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