Light and airy lemon pavlova has the perfect sweet and tart lemon flavor and topped with freshly whipped cream.
My name is Gwyn. I am visiting from Sparkling Charm to share a light and refreshing dessert with you. This easy recipe is a crowd-pleaser and a perfect end to a summer meal.
Let’s make Lemon Curd Pavlova with Fresh Whipped Cream!
What is a Pavlova?
A pavlova is a meringue based dessert popular in Australia and New Zealand. Unlike a traditional meringue, which is dry and crispy throughout, a pavlova is crispy on the outside with a soft, marshmallow like inside.
This lemon pavlova has both lemon flavor in the meringue base itself and is topped with lemon curd and then homemade vanilla whipped cream. I added candied lemon slices to the top but feel free to leave them off if you don’t want them.
Ingredients
- egg whites
- powdered sugar
- cornstarch
- white vinegar
- lemon zest
- lemon curd
- heavy whipping cream
- vanilla bean or vanilla extract
If you would like to make the candied lemons you will also need lemons, sugar, and water.
Step by step
- Preheat oven to 300°F.
- Beat the egg whites with an electric mixer until soft peaks form.
- Slowly add the powdered sugar and beat until the mixture is glossy.
- Spoon in the cornstarch and then add the vinegar and the lemon zest.
- With a rubber spatula, fold these ingredients in slowly.
- Pour the egg white mixture onto a parchment lined baking sheet.
- Using the back of a spoon, spread the mixture in a circle making an 8-inch-round pile.
- Place it in the pre-heated oven, then immediately bring down the temperature to 250°F, and bake for 1 hour.
- Turn off the oven and allow pavlova to cool completely without removing it from the oven.
- While the pavlova is cooling make your candied lemons if desired and homemade whipped cream. (And homemade eggless lemon curd if you want it from scratch!)
- Assemble the pavlova just before serving: top with lemon curd, then whipped cream, and top with candied lemons.
FAQs
You can make each component ahead of time (up to 1 day) but I would not assemble it until you are ready to serve.
It is vital to store any leftover pavlova in an airtight container. If you do not have a container big enough to hold the leftovers wrap it tightly with a few layers of plastic wrap to ensure it is airtight.
Any type of meringue will soften in humid conditions so it is important to note that if you live in a humid area (like us in south Georgia!)
No, this dessert needs to be made fresh and eaten the same day for best results.
No, the vinegar is an essential part of the recipe. It helps to stabilize the whisked egg whites and helps the meringue mixture to hold the air whisked in to it.
Sliced toasted almonds, blueberries, strawberries, or mixed berries all compliment the lemon flavor perfectly! Experiment and find your favorite!
There you have it! A delicious dessert. ENJOY!
Print
Candied Lemon Pavlova with Fresh Whipped Cream
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 10 1x
- Category: dessert
- Method: baking
- Cuisine: German
Description
Candied Lemon Pavlova with homemade vanilla whipped cream is a deceptively simple dessert that is the perfect entertaining recipe especially for summer parties!
Ingredients
For the Pavlova:
- 4 egg whites
- 1 cup powdered sugar
- 3 teaspoons cornstarch
- 1 teaspoon white vinegar
- 2 tablespoons lemon zest
- 10 ounce jar lemon curd (or homemade)
For the Candied Lemons:
- 3 lemons, thinly sliced
- ¾ cup sugar
- ¾ cup water
For the Whipped Cream:
- 1 ½ cups heavy whipping cream
- 1 vanilla bean or 1 teaspoon vanilla extract
Instructions
For the Pavlova:
- Preheat oven to 300°F.
- Beat the egg whites with an electric mixer until soft peaks form.
- Slowly add the powdered sugar and beat until the mixture is glossy.
- Spoon in the cornstarch and then add the vinegar and the lemon zest.
- With a rubber spatula, fold these ingredients in slowly.
- Pour the egg white mixture onto a parchment lined baking sheet.
- Using the back of a spoon, spread the mixture in a circle making an 8-inch-round pile.
- Place it in the pre-heated oven, then immediately bring down the temperature to 250°F, and bake for 1 hour.
- Turn off the oven and allow pavlova to cool completely.
For the Candied Lemons:
- In a small pot, heat the water and the sugar. Stir to dissolve sugar.
- Add the lemon slices and simmer until translucent, about 20 minutes.
- Carefully remove the lemon slices with a slotted spoon and place them onto parchment paper.
- Cool completely.
For the Whipped Cream:
- Using a hand mixer, beat the heavy whipping cream until soft peaks form.
- Scrape the vanilla seeds or extract from the bean and fold into the cream gently.
To Assemble the Pavlova:
Place the Pavlova on a pretty plate. Just before serving, top with lemon curd, then vanilla whipped cream and candied lemons if desired.
Keywords: lemon pavlova
Want more great recipes?
Join our community of over 20,000 everyday cooks and I'll send you an eCookbook with 13 of my favorite desserts as a welcome gift!
Vic says
Thank you, I had never made a pavlova before and it turned out lovely
★★★★★