Elegant Pavlova with Zesty Lemon Curd and Fresh Berries

Experience the ultimate dessert sensation with this exquisite Pavlova with Lemon Curd. A stunning meringue shell, light as air and delightfully crisp, is generously crowned with bright, tangy lemon curd, billowy whipped cream, and a vibrant medley of fresh berries. This show-stopping Lemon Dessert promises to enchant your palate and impress every guest at your table.

For those unfamiliar with the ethereal delight known as Pavlova, prepare to embark on a culinary journey to the land down under! Originating from either Australia or New Zealand (a delightful controversy that only adds to its charm), Pavlova is a celebrated meringue-based dessert, famous for its delicate crisp exterior and soft, marshmallow-like interior. It’s often adorned with whipped cream and fresh fruit, making it a feast for both the eyes and the taste buds. If you’re eager to learn more about the fundamentals of this iconic dessert, my Chocolate Raspberry Pavlova post offers a comprehensive guide to mastering this classic.

The Irresistible Allure of Lemon Curd Pavlova

My first foray into making a Pavlova remains a vivid and cherished memory. It was for a Memorial Day gathering, and the dessert vanished in mere moments. The combination of a perfectly crisp meringue shell, a luxurious cloud of whipped cream, and an abundance of juicy, ripe berries was a novel and utterly captivating treat for many of the attendees. The success was so overwhelming that my family barely got a taste! This prompted me to bake another the very next day, exclusively for them. Since then, Pavlova has become a beloved staple in our home, inspiring various iterations, including delightful mini versions and creative twists on the traditional recipe.

If you’ve yet to experience the joy of preparing this iconic dessert, now is the perfect time, especially when fresh berries are at their peak. To elevate this classic to an extraordinary level, consider sandwiching a generous layer of vibrant lemon curd between the meringue and the creamy toppings. The bright, zesty notes of the lemon curd perfectly complement the sweet meringue and fresh fruit, creating a symphony of flavors and textures that is truly irresistible. This Pavlova with Lemon Curd isn’t just a dessert; it’s an unforgettable experience.

Why a Lemon Meringue Dessert is Always a Winner

This particular lemon-infused Pavlova recipe holds a special place in my heart. I first crafted it back in 2011 for a teacher’s Christmas luncheon, an event I had the pleasure of chairing for several years. That day, this Pavlova with Lemon Curd garnered numerous requests for the recipe, and one particularly kind individual even declared it the best dessert he had ever tasted. Such high praise is a testament to its exceptional quality and delightful flavor profile. If you have an affinity for citrusy treats, this exquisite lemon meringue creation is guaranteed to capture your heart and palate. Its bright flavors make it an ideal choice for celebrations, holidays, or simply as a refreshing end to any meal.

Decoding Lemon Curd: What It Is and Why We Love It

Lemon curd is a luscious, velvety spread that stands apart from typical fruit preserves. It’s a rich, creamy mixture traditionally crafted from four simple yet powerful ingredients: freshly squeezed lemon juice, granulated sugar, butter, and egg yolks. As these ingredients are gently cooked together over low heat, the mixture gradually thickens to a smooth, spreadable consistency. Once chilled, it becomes firm enough to dollop onto scones, enrich muffins, fill tarts, or, as in this recipe, become a spectacular layer in a Pavlova. For an extra aromatic kick and deeper citrus flavor, lemon zest can be stirred in at the end. While lemon is the most classic, curd can also be made with other citrus fruits like limes, oranges, or grapefruit, each offering its unique twist.

The beauty of homemade lemon curd lies in its vibrant, intense flavor and silky texture, which often surpasses store-bought versions. It’s a versatile component that adds a gourmet touch to countless desserts and baked goods. Understanding its composition and how to prepare it opens up a world of culinary possibilities.

Crafting Your Own Luscious Lemon Curd: A Step-by-Step Guide

Making homemade lemon curd, or any custard-based mixture like pudding or crème brûlée, requires a careful approach, especially when incorporating eggs into a hot liquid. The key technique here is called “tempering” the egg yolks. This process gradually warms the yolks, preventing them from scrambling and ensuring they smoothly integrate into the main mixture, resulting in a perfectly smooth and creamy curd.

• To begin your lemon curd, combine the sugar, cornstarch, and a pinch of salt in a medium saucepan. This dry mixture helps prevent lumps and ensures even thickening. Add the fresh lemon juice and cubed butter to the saucepan. Place the saucepan over medium-low heat and bring the mixture to a gentle simmer, whisking constantly to melt the butter and dissolve the sugar. Continue whisking as it simmers for about one minute.
• While the lemon mixture is simmering, whisk your egg yolks vigorously in a separate heatproof bowl until they are light yellow and slightly frothy. This pre-whisking is crucial.
• Now comes the tempering: very slowly, in a thin stream, drizzle about 1/4 cup of the hot lemon liquid into the whisked egg yolks, whisking constantly and rapidly. The goal is to gradually raise the temperature of the yolks without cooking them. If you add the hot liquid too quickly or don’t whisk fast enough, the eggs will scramble, creating an undesirable texture.
• Once the tempered egg yolk mixture is smooth, slowly pour it back into the saucepan with the remaining lemon mixture. Reduce the heat to low and continue to cook, stirring constantly with a whisk or a rubber spatula, until the curd thickens significantly. It should coat the back of a spoon. Be patient and ensure it doesn’t boil, as boiling can cause the eggs to curdle and ruin the texture.
• Once thickened, immediately remove the saucepan from the heat. For an exceptionally smooth curd, pass it through a fine-mesh strainer into a clean bowl. This step removes any tiny bits of cooked egg or undissolved zest, ensuring a luxurious, silky texture.
• Finally, stir in the fresh lemon zest. The zest adds an intense burst of fresh lemon flavor and aroma. Once the zest is incorporated, cover the surface of the curd directly with plastic wrap to prevent a skin from forming. Chill the curd in the refrigerator for at least 1 1/2 hours, or until thoroughly cooled and thickened. It can be made up to two days in advance and stored covered in the refrigerator.

Expert Tips for Making This Lemon Curd Pavlova a Success

Creating a truly magnificent Pavlova requires a few key insights and techniques. Here are my tried-and-true tips to ensure your Lemon Curd Pavlova is nothing short of spectacular:

• Understanding Meringue Texture: I have a unique relationship with this particular meringue recipe. On one hand, I absolutely adore how it bakes into a pristine, crispy exterior while maintaining a gloriously marshmallow-like, “squidgy” center – a texture often praised by culinary greats like Nigella Lawson. This is the only Pavlova recipe I’ve found that consistently achieves that perfect balance.
• Navigating Meringue Cracking: The one aspect I’m less fond of is that this meringue shell tends to develop beautiful, rustic cracks as it cools, and even more so when sliced. While this adds to its homemade charm, if you prefer a perfectly pristine shell, you might consider trying a different, less fragile Pavlova recipe that also utilizes four egg whites. The choice is yours, depending on your aesthetic preference.
• Shaping Your Pavlova: When piping or spreading your meringue onto the parchment paper, be sure to create a distinct well in the center by making the edges slightly higher than the middle. This thoughtful design provides a perfect reservoir for your luscious lemon curd, ensuring it stays beautifully contained and doesn’t spill over.
• Lemon Curd Options: You have the wonderful option of making your own lemon curd from scratch using the leftover egg yolks from your meringue (which is precisely what I did for this recipe, and it’s absolutely divine!). Alternatively, for a convenient shortcut, feel free to purchase a high-quality jarred lemon curd. While jarred versions might be paler in color, many are just as lovely in flavor and will still yield a fantastic dessert.
• PRO-Tip: The Importance of Cleanliness: This is perhaps the most critical tip for any meringue-based dessert. When making Pavlova, the absolute key is to use immaculately clean bowls and beaters. Even a minuscule speck of oil, fat, or a tiny trace of egg yolk (which contains fat) will prevent your egg whites from whipping up properly into stiff, voluminous peaks. This rule applies universally whenever you’re whipping egg whites, whether for meringue cookies, pie toppings, or a majestic Pavlova.
• PRO-Tip: A Perfect Circle Every Time: To achieve a beautifully round meringue base, take a bowl or a plate and trace a 7-inch circle onto one side of your parchment paper. Then, flip the parchment paper over so the pencil line is on the underside (to avoid transferring pencil to your meringue). Use this traced circle as a guide for shaping your meringue, ensuring a consistent and appealing form.

A cherished memory: Me at the CHS Faculty Luncheon in 2011, where this Pavlova first debuted.

Explore More Meringue-Inspired Delights

If you’ve fallen in love with the light, airy texture of meringue, there’s a whole world of delightful desserts waiting to be discovered. Here are some of my other favorite meringue recipes, perfect for expanding your baking repertoire:

• Meringue Hearts from What a Girl Eats: Adorable and elegant, perfect for special occasions.
• Mini Pavlovas: Individual portions of pure bliss, ideal for parties or personalized servings.
• Christmas Wreath Pavlova: A festive and beautiful centerpiece for your holiday celebrations.
• Layered Chocolate Meringue Cake: A decadent and impressive cake combining rich chocolate with delicate meringue layers.
• Strawberry Topped Chocolate Pavlova: A delightful fusion of chocolate meringue with fresh strawberries.
• Discover more of the Best Dessert Recipes from my collection.

The Recipe:

Pavlova With Lemon Curd

Prep Time
45 minutes

Cook Time
45 minutes

Total Time
1 hour 30 minutes

Yield
10 servings

Meringue shell topped with lemon curd, whipped cream and an array of fresh berries. This recipe is adapted from Gourmet, and 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:

• ⅔ cup sugar
• 1 tablespoon cornstarch
• Pinch of salt
• ⅓ cup freshly squeezed lemon juice
• ½ stick butter (4 tablespoons)
• 3 egg yolks
• 2 teaspoons lemon zest
• (Or you can substitute 1-1 ½ cups of your favorite jarred lemon curd)

Toppings:

• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla
• 4 cups fruit of choice (mixed berries, kiwi)

Instructions

1. Preheat oven to 300ºF (150ºC). Trace a 7-inch circle on one side of a piece of parchment paper, flip it over, and place it on a baking sheet.
2. In a very clean bowl, beat egg whites with a pinch of salt using an electric mixer on medium speed until soft peaks form. Add the cold water and continue beating until soft peaks form again. Increase speed to medium-high and gradually incorporate the superfine sugar and cornstarch, a little at a time, until completely dissolved and integrated.
3. Continue beating for one minute longer. Add the white vinegar and mix on high speed until the meringue is glossy, thick, and stiff peaks form. This typically takes about 5 minutes, but can vary.
4. Carefully spread the meringue onto the parchment paper within the traced circle, ensuring the edges are built up higher than the center to create a well. Bake until the meringue is pale golden and firm to the touch, approximately 45 minutes. Turn off the oven, prop the door open slightly, and allow the meringue to cool completely inside the oven for an additional hour.
5. The meringue shell can be prepared up to two days in advance. Once fully cooled, wrap it well in plastic wrap and store it in the freezer. Defrost completely before assembling and serving.
6. To make the lemon curd: In a saucepan, combine sugar, cornstarch, and a pinch of salt. Add the fresh lemon juice and butter. Bring the mixture to a gentle simmer over medium-low heat, whisking constantly until the butter is melted and sugar is dissolved. Once it begins to simmer, continue cooking for one more minute while whisking. In a small, separate heatproof bowl, whisk the egg yolks.
7. Very slowly, drizzle about ¼ cup of the hot lemon liquid into the whisked egg yolks, whisking constantly and vigorously to temper the yolks. Once incorporated, return this tempered egg yolk mixture to the saucepan with the remaining hot liquid. Reduce the heat to low and continue to cook, stirring constantly, until the curd is visibly thickened and coats the back of a spoon. Do not allow it to boil.
8. For a smooth consistency, immediately pass the hot curd through a fine-mesh strainer into a clean bowl to remove any potential bits of cooked egg. Stir in the lemon zest. Cover the surface of the curd directly with plastic wrap to prevent a skin from forming, and let it cool completely in the refrigerator for about 1 ½ hours.
9. The lemon curd can also be made two days ahead of time. Store it covered in the refrigerator.
10. To assemble the Pavlova: Carefully place the cooled meringue shell on your chosen serving plate. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold ¼ cup of the whipped cream into the chilled lemon curd. Spread the lemon curd mixture evenly into the well of the meringue shell. Top with the remaining plain whipped cream, creating soft peaks and swirls. Finally, artfully arrange the fresh berries or fruit of choice over the cream. Serve immediately for the best texture and flavor.

Notes

The meringue shell can be made up to two days ahead of time. Just wrap well in plastic and freeze. Defrost before topping, then serve. For best results, assemble the Pavlova no more than 1-2 hours before serving to maintain the crispness of the meringue.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving:
Calories: 331Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 94mgSodium: 92mgCarbohydrates: 49gFiber: 1gSugar: 44gProtein: 3g

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