This dreamy dessert may look difficult, but it’s really nothing more than a big baked meringue. Pavlova, with its crisp outer crust and soft, light interior, is perfect any time of year, but when fresh berries are in season, it’s an absolute delight. Serve my Pavlova with Lemon Curd and Fresh Berries, and get raves from your friends and family!
A Pavlova is all about textures. From the crunchy outer shell to the pillowy, marshmallow-like inside, this is a dessert to savor. And even though there are probably hundreds of variations with every flavor and fruit combination you can imagine, I think this combination of lemon curd and fresh berries is my absolute favorite.
Pavlova was originally created in honor of the Russian ballerina Anna Pavlova when she toured Australia and New Zealand in the early 20th century. Both countries claim it as a national dish with good reason. It’s delicious!
Just imagine a big, fluffy meringue topped with a mixture of sweet lemon curd and tangy sour cream, garnished with the freshest berries of the season. Dreamy is the perfect description. And you don’t even have to make the lemon curd from scratch. Just grab a jar from the grocery store shelf. It’s good stuff.
If you enjoy citrus desserts, you might also like my lemon bars or lemon pudding cake, both are reliable favorites that highlight similar bright flavors.
Recipe Snapshot: Pavlova with Lemon Curd and Fresh Berries
Cuisine: Australia/New Zealand
Cooking Method: Oven
Total Time: 13 Hours, 50 Minutes (12 hours inactive time)
Servings: 8
Primary Ingredient(s): Sugar, egg whites, lemon curd, sour cream, fresh berries, lemon
Skill Level: Easy
What Makes This Recipe Special
This easy pavlova recipe delivers a contrast of textures and balanced flavor with a beautiful presentation.
The meringue bakes into a delicate shell that’s crisp on the outside and slightly soft on the inside. It’s delicious on its own, but adding the lemon curd and berries makes it really shine. The curd’s bright, tangy flavor contrasts nicely with the meringue’s sweetness, while the berries add little pops of natural freshness.
You’ll also appreciate that you don’t necessarily have to make it all from scratch. A good-quality purchased lemon curd works perfectly fine, and I use it often. This is a dessert that always feels special.
Key Ingredients
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- Egg whites — They must be at room temperature and completely free of any yolk. That’s what allows them to whip up with good volume and create that signature structure. Review my instructions on how to separate eggs if you need a refresher.
- Granulated sugar — Add the sugar gradually so it fully dissolves into the egg whites, creating a glossy mixture that holds its shape.
- Cream of tartar — Stabilizes the egg whites and helps them reach stiff peaks without collapsing.
- Lemon curd — The bright, tangy component that balances the sweetness of the meringue. A good-quality purchased curd, such as Bonne Maman, works perfectly well. If you’d rather make your own, my Ma Mag’s Lemon Cheese is an excellent homemade option with a rich, traditional flavor.
- Sour cream — Mixed with the lemon curd, it softens the sweetness and gives the filling a smooth, creamy texture with just a bit of tang.
- Fresh berries — I typically use raspberries and blueberries, but strawberries or blackberries work just as well. Use whatever looks best in the market.
- Lemon zest — A small finishing touch that adds a little fresh citrus flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations
- Substitute sweetened whipped cream for the lemon curd and sour cream mixture.
- Use a combination of strawberries, kiwi, and sliced banana in place of the berries.
- Instead of using fruit, top the pavlova with whiskey-flavored whipped cream and drizzle with melted chocolate.
- Substitute sliced, sweetened peaches and fresh raspberries for the fruit topping.
- Top with sweetened whipped cream and crumbled cookies of your choice (Oreos are great!).
How to Make Pavlova with Lemon Curd and Fresh Berries
STEP 1. Preheat the oven to 225 degrees.
Whip the Egg Whites
STEP 2. In a small bowl, combine the sugar and cornstarch. Use a fork to mix them together until they’re well combined.
STEP 3. In a large mixing bowl, beat the egg whites for 1 minute at medium-high speed.
STEP 4. Add the cream of tartar and salt and beat until blended.
Pro Tip
Beating the egg whites is much, much easier by using either a stand mixer or a hand-held mixer. It can, however, be done by hand using a whisk.
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Add the Sugar
STEP 5. Begin adding the sugar-cornstarch mixture to the egg whites, one tablespoon at a time, until the egg whites are glossy and have formed stiff peaks. Be careful not to overbeat, but make sure all the sugar is dissolved. Beat in the vanilla.
Pro Tip
I like to use clear vanilla to keep the meringue as purely white as possible.
Form the Meringue
STEP 6. Line a baking sheet with parchment paper and gently spread the meringue mixture into a 7-inch circle. Make a slight indentation in the center of the meringue where you will later place the lemon curd filling.
STEP 7. Bake the meringue for 1 hour, 30 minutes, or until barely pale golden and the outside has formed a crust. Turn the oven off and let the meringue stand in the oven with the light on for 12 hours.
Top the Finished Pavlova
STEP 8. When ready to serve, stir together the lemon curd and sour cream in a small bowl. Spoon the lemon curd and sour cream mixture into the center of the cooled meringue. Top with berries and grated lemon zest.
Pro Tip
Be aware that the center of the meringue may fall or crush when the curd and berries are applied. That’s perfectly normal.
Recipe Tips
- Make sure the mixing bowl, beaters (or whisk), and spatula are spotlessly clean (even the tiniest bit of oil or grease can cause the meringue to fall or not rise).
- Have the egg whites at room temperature. Cold whites won’t whip up as well.
- Check to make sure all the sugar is completely dissolved in the whipped meringue. Rub a small amount of the meringue between your fingers. If you feel any “grittiness,” the sugar hasn’t fully dissolved.
- When separating the eggs, make absolutely sure that no yolk gets into the whites.
- Keep the oven door closed during the baking time.
- Wait until you’re ready to serve to add the lemon curd and berries.
How to Serve
Serve pavlova as the centerpiece of a dessert table, especially in the spring and summer when fresh berries are available. It pairs especially well after something savory and comforting like chicken pot pie or a simple roasted chicken. If you’re planning a lighter menu, it works well with seafood or grilled dishes.
Top it and serve immediately. The contrast between the crisp shell, soft center, and creamy, fruity topping is at its best at that moment.
Storage
It’s possible to store leftovers in a well sealed container for a short time, but this dessert is best enjoyed the day it’s baked.
Questions About Pavlova with Lemon Curd and Fresh Berries
To make pavlova in advance, prepare and bake the meringue making sure to allow for the standing time in the oven. Carefully remove the meringue from the baking sheet and store it at room temperature (not in the fridge!) in a tightly sealed container or bag for 1 to 2 days. When ready to serve, top with lemon curd and berries.
When the pavlova is done, the exterior will look dry. A very thin skewer inserted in the meringue should come out with a bit of thick, sticky consistency.
A flat pavlova can sometimes be caused by a very humid environment. If the meringue doesn’t have adequate time or the proper environment to dry out, the pavlova may not rise as much as expected. Make sure to leave the oven door closed during the entire baking time and to allow adequate time for it to sit in the oven after baking.
Also, make sure that all your utensils (bowls, beaters, spoons, spatulas) are very clean and free of oils and grease. Avoid using a plastic bowl for mixing since they tend to retain oils and grease more than metal.
I do recommend using parchment paper to line the baking sheet as a precaution against the pavlova sticking. Waxed paper can be used as a substitute but it will have a greater tendency to stick to the baked meringue.
It’s expected that the pavlova will crack in several places (especially after adding the toppings) and may have some small pieces fall off. For best results, apply the toppings only when ready to serve.
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Recipe
Pavlova with Lemon Curd and Fresh Berries
Ingredients
- 1 cup sugar
- 1 tablespoon cornstarch
- 4 egg whites room temperature
- ¼ teaspoon cream of tartar
- Pinch of salt
- ¼ teaspoon vanilla extract
- 10 ounces purchased lemon curd (recommended: Dickinson's brand)
- ⅓ cup sour cream
- 1 ½ cups fresh berries (more if desired)
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 225 degrees.
- In a small bowl, combine the sugar and cornstarch. Use a fork to mix them together until they're well combined..1 cup sugar, 1 tablespoon cornstarch
- In a large mixing bowl, beat the egg whites for 1 minute at a medium-high speed. A stand or hand-held mixer may be used.4 egg whites
- Add the cream of tartar and salt and beat until blended.¼ teaspoon cream of tartar, Pinch of salt
- Begin adding the sugar-cornstarch mixture to the egg whites, one tablespoon at a time, until the egg white mixture is glossy and has formed stiff peaks. Be careful not to overbeat, but make sure all the sugar is dissolved. Beat in the vanilla.¼ teaspoon vanilla extract
- Line a baking sheet with parchment paper and gently spread the meringue mixture into a 7-inch circle. Make a slight indentation in the center of the meringue where you will later place the filling.
- Bake for 1 hour, 30 minutes or until barely pale golden and the outside has formed a crust. Turn the oven off and let the meringue stand in the oven with the light on for 12 hours.
- When ready to serve, whisk together the lemon curd and sour cream. Spoon into the center of the cooled meringue. Top with berries and lemon zest.10 ounces purchased lemon curd, ⅓ cup sour cream, 1 ½ cups fresh berries, 1 teaspoon lemon zest
Notes
- Make sure all equipment is completely clean before starting. Any trace of grease can prevent the egg whites from whipping properly.
- Use room temperature egg whites for the best volume and stability.
- Add the sugar slowly and beat until it is fully dissolved. The meringue should feel completely smooth, not grainy.
- Do not skip the long resting time in the oven. This step is essential for developing the crisp outer shell and soft interior.
- Expect some cracking and a slight dip in the center. That is normal and actually helps hold the filling.
- Add the lemon curd and berries just before serving to maintain the best texture.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’ve always wanted to try a Pavlova and as always your recipe versions seem to make anything possible.
One question, can I use a Silpat mat in place of parchment paper?
Yes, a silpat will work great.
what a great recipe! just what i was looking for, thanks for the inspiration.
Oh, that looks sooo good! I have made this before and I am familiar with how wonderful it tastes. :) Nice job.
Wanted to say how gorgeous this is. It’s absolutely stunning. I love pavlova with curb and berries. It’s such an elegant dessert.
Ever since I saw Nigella make a pavlova on Nigella Bites eons ago, I have wanted to do one. I LOVE how you combined the lemon and berries – sounds delicious!
I’ve always wanted to make a pavlova but never have. Yours looks so lovely, Lana! Love the lemon curd and berries you’ve topped yours with!
I’m fairly certain that my favorite thing about summer is fresh berries!
This is so impressive! I love it! My mother always made homemade meringues, they were the best!
My husband in fact mentioned he had pavlova at a colleague’s house. They are from Australia. He was raving about her pavlova. I bet it will be a great surprise if I make your recipe here for him. :)
Lemon curd is the best! :)
This looks fantastic. Every time that I have tried to make meringue shells they get tough and soggy. I think that is due to the humidity in our area. I am going to try this one and see if I can have some success with it.
I can’t wait to try this recipe! 12 hours is going to be tough, but I’ll do it.
I love pavlovas and think they are actually timeless; they hit all the right notes with me!
Oh…. my. I am speechless. That looks WONDERFUL!!! What an impressive dessert for my next gathering.