Pretty Pavlova with Lemon Curd & Cream

Pavlova with Lemon Curd & Cream

Serves 4 to 6 (assuming Mom shares)

Prep time 30 minutes

Bake time 60 minutes



  • 5 egg whites (save yolks for curd, below)
  • 1 cup granulated sugar
  • 1/2 to 3/4 cup powdered sugar
  • Pinch of salt
  • 1 heaping tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar


Preheat oven to 275 degrees. To make the pavlova, in the bowl of your stand mixer or with a hand mixer, beat egg whites until frothy. In a mixing bowl, whisk together the sugars, salt, and cornstarch. Add the sugar mixture to the bowl with the eggs a 1/4 cup at a time. Continue to beat and add sugar until you’ve reached a glossy medium peak where the meringue holds its shape. No sugar granules should be felt when pressing the mixture between thumb and forefinger. Add the vanilla and vinegar, then beat to combine.

Place a sheet of parchment paper onto a baking sheet. Spoon the meringue into the center of the sheet, and make sure it has leaks and swirls. It should be roughly 3 inches tall and 8 to 9 inches across. Bake 60 minutes. Crack the oven door and turn the oven off, allowing the pavlova to cool completely inside the cooling oven.



  • 1/2 cup butter
  • 1 1/2 cups granulated sugar
  • Pinch of salt
  • 5 egg yolks
  • 1 whole egg
  • Juice of 3 lemons


To make the lemon curd, melt the butter and allow it to cool slightly. Whisk in the sugar and salt. Whisk in the egg yolks and the whole egg into the mixture. Add the lemon juice, and heat gently over medium-low heat about 10 minutes until the mixture thickens. This will cook quicker on a gas stove, so be aware of heat and timing. Increase the heat to medium for electric stovetops. Press the mixture through a metal sieve to remove lumps or bits of (too-cooked) egg. Allow to cool completely.



  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract


To make the whipped cream beat the cold cream, sugar, and salt until soft pillowy peaks appear. Mix in the vanilla.


2 cups sliced fresh strawberries


To assemble the pavlova, place the meringue onto a serving dish. Top it with lemon curd and whipped cream. Add sliced strawberries or any fresh fruit to garnish. TIP: A bit of lemon zest is a delicious addition.


• The meringue might weep, or drip sugar syrup in the oven, if the weather is humid or it is raining. This is absolutely fine. Continue to bake it, and it will dry up a bit. This can be a sign of overmixing, undermixing, or humidity. Mine dropped a touch, as it was a very rainy day, but it served just fine.

• This can be made a day in advance; just store each element separately in the fridge (minus the base), and wait to assemble prior to serving.

• Leave the meringue out at room temperature. It will melt in the fridge.

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