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Fresh Lemon Curd Pavlova with Berries

lemon curd pavlova - featured image
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A light and elegant summer dessert featuring a crisp pavlova shell filled with homemade lemon curd and topped with fresh mixed berries. Perfect for parties and quick to prepare.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • Pinch of salt
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 3–4 lemons)
  • 1 tablespoon lemon zest
  • 6 tablespoons (85g) unsalted butter, cubed and softened
  • 1 cup mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
  • Optional: a few fresh mint leaves for garnish

Instructions

  1. Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle to guide the meringue shape.
  2. In a clean, dry mixing bowl, whisk 4 egg whites with a pinch of salt on medium speed until soft peaks form (about 2-3 minutes).
  3. Gradually add 1 cup (200g) sugar, one tablespoon at a time, while whisking on high until the mixture is glossy and stiff peaks form (about 5-7 minutes). Test by rubbing a bit between fingers to check for sugar granules.
  4. Gently fold in 1 teaspoon vinegar and 1 teaspoon cornstarch using a spatula.
  5. Spoon the meringue onto the parchment inside the circle, shaping with slightly higher edges to hold the lemon curd. Smooth the top but keep it rustic.
  6. Bake for 60-70 minutes until crisp on the outside and light. Turn off oven and leave pavlova inside to cool completely with door slightly ajar.
  7. While pavlova bakes, whisk together 3 eggs, 1 cup (200g) sugar, 1/2 cup (120ml) lemon juice, and lemon zest in a medium saucepan.
  8. Place pan over low heat and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon (about 8-10 minutes). Avoid boiling.
  9. Remove from heat and whisk in softened butter until smooth. Pour curd into a bowl and cover with plastic wrap touching the surface. Chill until ready to use.
  10. Once pavlova is completely cool, transfer to serving plate. Spread chilled lemon curd evenly inside the meringue shell.
  11. Top with fresh mixed berries and garnish with mint leaves if desired.
  12. Serve immediately for best texture contrast.

Notes

Use organic lemons for best flavor. Bake pavlova on a dry day or use a dehumidifier to prevent weeping. Cool pavlova gradually in oven with door ajar to avoid cracks. Lemon curd can be made ahead and stored up to 3 days refrigerated. For dairy-free, substitute butter with coconut oil in lemon curd. Serve pavlova fresh at room temperature for best texture.

Nutrition

Keywords: lemon curd, pavlova, berries, summer dessert, homemade dessert, easy dessert, gluten-free dessert, meringue, fresh berries

Find it online: https://pokirecipes.com/fresh-lemon-curd-pavlova-with-berries-recipe-easy-homemade-dessert-for-summer-parties/