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Lemon Curd & Berry Pavlova

A light and airy dessert topped with fresh berries and a luscious layer of tangy lemon curd, perfect for impressing guests at any gathering.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Australian
Calories: 190
Ingredients Method Notes

Ingredients
  

Meringue Base
  • 4 large egg whites Use room temperature for best results.
  • 1 cup granulated sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch Can substitute with arrowroot powder.
Topping
  • 1 cup lemon curd
  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries) Can experiment with other fruits like peaches or mangoes.
  • Whipped cream Optional, for serving.

Method
 

Preparation
  1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat the egg whites on medium speed until soft peaks form.
  3. Gradually add the sugar, one tablespoon at a time, beating until stiff glossy peaks form.
  4. Gently fold in the vinegar and cornstarch.
  5. Spoon the meringue mixture onto the prepared baking sheet, shaping it into a round disk with a slight well in the center.
Baking
  1. Bake for about 1.5 hours until the meringue is dry and crisp.
  2. Turn off the oven and let it cool completely in the oven with the door slightly ajar.
Serving
  1. Once cooled, top the pavlova with a layer of lemon curd and arrange the fresh berries on top.
  2. Serve with a dollop of whipped cream, if desired.

Notes

For best results, let the pavlova cool in the oven to keep it crispy. Store leftovers in the fridge for 1-2 days, but enjoy fresh for the best texture. You can prepare the meringue a day in advance and add the curd and berries before serving.