Pavlova with Lemon Curd and Fresh Berries

If you’ve been reading Never Enough Thyme for a while, you have to know that old fashioned, heirloom recipes are very near and dear to my heart. They connect us to our past in very literal ways. Old recipes bring back memories of happy occasions shared with friends and family.  So when the very nice people over at Southern Living recently asked if I’d like to review their Heirloom Recipe Cookbook, I never hesitated. “Absolutely!” I said, “send it right over, please.” Oh, and by the way, they’re also offering a copy for one of you! Keep reading to find out how to enter to win!

Southern Living Heirloom Recipe CookbookEvery southerner knows that food and family go hand-in-hand and this cookbook is all about passing down cherished recipes. It includes more than 200 of Southern Living’s favorite and most memorable recipes from the last 40 years. Full of signature Southern recipes like Southern Cheddar Spoon Bread, Chesapeake Bay Crab Cakes, Dixie Fried Chicken, and Hummingbird Cake plus classic cocktails like Mint Juleps and Old-Fashioneds made with Sweet Citrus Syrup. There are also a handful of recipes made two ways: “Mama’s Way” or “Your Way,” traditional and then slightly lightened up and healthier versions of dishes like Pecan-Peach Cobbler and collard greens. I’m really enjoying its distinctive vintage look, with timeworn recipes cards, full-color photos, and short essays about Southern culture throughout the book.

The day I received my copy, I sat down with a big glass of sweet iced tea and starting planning what I wanted to cook. It was pretty hard to choose just one to start with, but I went for this luscious Pavlova with Lemon Curd and Fresh Berries.

If you’ve never made Pavlova, don’t fret. It’s just a big old meringue. And you don’t even have to make the lemon curd from scratch. Just grab a jar off the grocery store shelf. It’s good stuff.

Preheat the oven to 225 degrees.

In a small bowl, combine the sugar and cornstarch whisking until well mixed.

Beat the egg whites for Pavlova with Lemon Curd and Fresh Berries

In a large mixing bowl, beat the egg whites for 1 minute at a medium-high speed. This task is made infinitely easier using a stand or hand-held mixer :-). Add the cream of tartar and salt and beat until blended.

Add sugar and vanilla to beaten egg whites for Pavlova with Lemon Curd and Fresh Berries

Begin adding the sugar-cornstarch mixture, one tablespoon at a time, until the 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. I like to use clear vanilla to keep the meringue as purely white as possible.

Pavlova formed on baking sheet

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. I know…the waiting is the hardest part :-)

Mix lemon curd and sour cream for Pavlova with Lemon Curd and Fresh Berries

When ready to serve, whisk together the lemon curd and sour cream.

Topping the Pavlova with Lemon Curd and Fresh Berries

Spoon into the center of the cooled meringue. Top with berries and grated lemon zest.

(Note: the center of the meringue may fall or crush when the curd and berries are applied. That’s perfectly normal.)

Enjoy!

Pavlova with Lemon Curd and Fresh Berries {Giveaway, too!}
 
Prep time
Cook time
Total time
 
Light, crispy meringue topped with tangy lemon curd and fresh berries.
Serves: 8 servings
Ingredients
  • 1 cup sugar
  • 1 tblsp. cornstarch
  • 4 egg whites, room temperature
  • 1/4 tsp. cream of tartar
  • Pinch of salt
  • 1/4 tsp. vanilla extract
  • 1 10-oz. jar lemon curd
  • 1/3 cup sour cream
  • Fresh berries
  • Lemon zest
Instructions
  1. Preheat the oven to 225 degrees.
  2. In a small bowl, combine the sugar and cornstarch whisking until well mixed.
  3. 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. Add the cream of tartar and salt and beat until blended. Begin adding the sugar-cornstarch mixture, one tablespoon at a time, until the mixture is glossy and has formed stiff peaks. Be careful not to overbeat, but all sugar should be dissolved. Beat in the vanilla.
  4. 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.
  5. 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.
  6. 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.
  7. (Note: the center of the meringue may fall or crush when the curd is applied. That’s perfectly normal.
Notes
Note: additional standing time of 12 hours is required.

Recipe source: Southern Living "Heirloom Recipe Cookbook"

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And now – the giveaway! Southern Living is graciously providing a copy of their beautiful new Heirloom Recipe Cookbook to one Never Enough Thyme reader! If you enjoy Southern cooking, you’ll definitely want to get your name in the running for this edition.

How to enter? I always make it as simple as possible. Just leave a comment below telling me about your favorite “heirloom” recipe or recipes. I’d love to hear about the things your mama or grandmama or aunts (or uncles!) made that you still remember to this day.

Entries will remain open through 12:00 midnight on Friday, June 20. A winner will be selected using a random number generator. Open to residents of the U.S. only.

Good luck!

Other pavlova recipes you might enjoy from around the internet:

What I was up to…

Cucumber Salad with Sour Cream and Dill One year ago:
Cucumber Salad with Sour Cream and Dill
 Coke Floats Two years ago:
An Old-Fashioned Treat: Coke Floats
 Refrigerator Pickles Three years ago:
Refrigerator Pickles
 Beef and Scallion Stir Fry Four years ago:
Beef and Scallion Stir Fry
 Old-Fashioned Cornbread Five years ago:
Old-Fashioned Cornbread
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Comments

  1. Miss P says

    Oh…. my. I am speechless. That looks WONDERFUL!!! What an impressive dessert for my next gathering.

    Most memorable heritage recipe from our family? Hands down, without a doubt, Mama’s Dressing. It was/is served every Thanksgiving and every Christmas. All of the best memories are attached to our family gatherings, with this dish as a main component. As one of our great aunts used to say, we are Southerners – when we gather, we talk and we eat and don’t know which we do better.

    Mama’s Dressing is the best tasting stuff this side of heaven. We all make sure to take home the leftovers, and kind of fight over the crispy corners.

    It is and shall always be an immediate taste memory of happy times and loving hearts.

    Miss P

  2. Renee Rogers says

    My favorite heirloom recipe is for Gingerbread, passed down to me by my aunt, my daddy’s sister, about 35 years ago and she said it was over 100 years old then. That means it may be about 150 years old now! I have never had it fail, and I usually have to discipline myself not to eat the whole thing. I save it for Thanksgiving and Christmas, and neither holiday is complete without it, according to my 8 children! It truly is a classic.

  3. Chelai says

    My grandmother made the best cookies. They were crisp, never chewy or soft. My roommates in college looked forward to her care packages.

  4. Nancy Sacco says

    I can’t wait to try this recipe! 12 hours is going to be tough, but I’ll do it.

    Childhood memories… my mother didn’t cook so I did. But I had a wonderful neighbor that taught me a lot about the art of cooking. An older southern woman, she made the best fried fish and lightest Hush Puppies I have ever eaten. I never did master the hush puppies, she just had a touch.
    I would LOVE to win the cookbook! Please count me in.

  5. Joanne Holland says

    Love all your recipes and proud of what you are doing with your life. Of course, greens of all kinds are my favorite and you have a great recipe for cooking them. Thanks

  6. Heather C says

    My family recipe is one that we make at Christmas, it is a wonderful pound cake with candied cherries in every bite. I always remember Christmas’s past when making, my mouth is watering just writing this.

  7. Bonnie P says

    My favorite heritage recipe is my grandmother’s blackberry cobbler.
    When we were kids we went out and picked the blackberries and she
    made the cobbler in a old round metal pan. I’ve never had any better
    cobbler since.

  8. Linda Medina says

    My favorite heirloom recipe would have to be my Grandma’s peach pie (and pie crust cookies). I’d get to help my Grandpa pick the peaches, and always sample one or two. It seemed like forever waiting for dinner, and the finished pie to cool!
    Grandma always spread butter on the leftover pie crust, cut it into pieces, and sprinkled it with cinnamon and sugar. She baked them for us kids and called them “pie crust cookies”.
    Today my grandkids get to help pick the peaches and we always make pie crust cookies. Hopefully, one day they’ll make them with their kids, too!

  9. Sherry says

    My grandma made the best potato salad in the world. She didn’t use recipes, carried them in her head.
    I would love to have this wonderful cookbook! I too love your recipes, have tried some and will be trying many more. Thank you for your site, love it.

  10. gloria patterson says

    Your food always brings back so many memories. Things or food that I have not though of in MANY many years :-)

    Till I was reading this I have not thought of or remembered the HUMMINGBIRD CAKE! My grandma used to make this cake for special times. This cake will be baked this weekend!

    THANK YOU!
    Gloria

  11. Neena says

    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. Nothing I like better than to read old cook-books. Hard to believe the amount of fat and sugar that was included in recipes even 10 years ago. Love to have this book.

  12. George W Moore Jr says

    my granddad’s Irish stew. he took all day to make it and it was so good, wish I had a bowl of it now.

  13. Sandy says

    It’s a toss up between my grandmother’s molasses cookies and her home-fried potatoes. I watched her make them and wrote down notes but mine just don’t take the same. Must be Grandma’s love that’s missing or the wood-fired stove. Now I’ve given you a clue to my age.

  14. Marsha says

    Mom was a great cook, but she liked to make desserts of all kinds the most (and she still likes to eat them). I can’t narrow down just one in my memory although I still use family recipes.

  15. Donna Jones says

    I think my favorite recipe is my grandmothers
    Strawberry shortcake. She made the cake from scratch .
    It is an honest to goodness shortcake made with
    Lots of butte!

  16. says

    Love pavlova. That looks so good!
    Favorite heirloom dessert, hmmm. When I think of my grandma, I always think of angel food cake. For all our birthdays she make one with lots of frosting. Not sure how heirloom that is, but that’s the first thing that comes to mind.

  17. says

    my favorite heirloom recipe is my Mamaw’s Lemon Cake, sweet and tart with a thin shell of icing but moist on the bottom. Mine aren’t as good as hers but come in a close second.

  18. says

    I do too love heirloom recipes, Lana, and you did such a great job highlighting this one. My husband in fact mentioned he had pavlova at a colleagues house. They are from Australia. He was raving about heir pavlova. I bet it will be a great surprise if I make your recipe here for him. :)

  19. Kathleen Armstrong says

    There are so many recipes filled with memories, but one that is special is rice in the oven as we call it. Rice with spaghetti sauce, tiny meatballs, sliced hardboiled eggs, and mozzarella cheese. It makes tons and was always served when a crowd of relatives descended on Grandma’s house. We’re Italian in case you haven’t guessed. The Pavlova sounds delicious.

  20. Amanda says

    My favorite heirloom recipe is my grandmother’s recipe for shoo-fly pie. It is delicious, but mine never tastes as good as hers did!

  21. says

    I once asked my dad for some family recipes. He told me his mother used to make beef with noodles and tomato soup. I made it my mission to cook delicious meals for my family since his sounded disgusting! This pavlova is definitely something I have to make! It looks amazing!

  22. Beverly says

    My grandmother made the best fried chicken and always with chicken and rice and speckled butter beans on the side.

  23. Leslie Kiley says

    My mom is famous for her potato salad! My Grandma was good at everything. She made several things I just love, her biscuits and her cloud cake with seven minute icing and a fudge drizzle. She also make homemade chicken a la king to die for. I wish I had all of her recipes but alas I only got her Christmas cookie recipes. She always made at least 12 kinds to have around the christmas punch in handmade glass bubble bowls on Christmas eve!

  24. Donna Visnosky says

    Every Saturday night my grandmother would make her raisin bread from scratch. Now, keep in mind that I just cannot stand the taste of raisins, so every time she made it I couldn’t wait till it came out of the oven it smelled so good! When we finally got to eat a piece it would take me till the bread was just luke warm to take out all the raisins in my two slices of bread, but the taste was incredible and I didn’t mind taking the time to remove the raisins. She also made an incredible dark date nut bread that to this day is the best batter bread I have ever tasted.

  25. Alicia J. says

    Can I tell you what I hate about heirloom recipes? Is when no one thinks to write it down before your grandmother dies. Or you think someone has it and they don’t. My grandmother made butter cut-out cookies that were divine. They were rolled out and cut with cookie cutters and they just melted in your mouth. They weren’t as sweet as sugar cookies, and I loved them. I thought my mom had her recipe but she doesn’t. Now I have no idea how to make those cookies and I’ve yet to find one that comes close.

  26. Barbara says

    My favorite recipe is from my Grandmother for Scottish shortbread. I can never quite perfect it and I certainly have tried!!
    She was born in Scotland and lived there until about 1928.

  27. Marilyn Barnes says

    My great aunt made bacon grease cookies that were to die for! And her oatmeal cake, and her orange slice cake. Wow, as a child I couldn’t wait to see what she had whipped up for us when we came to visit.

  28. Tracey says

    I’ve never met a Southern Living cookbook I didn’t like! They just have a way of presenting everything that makes it look like any of us could actually do it, too.

    My Granny was a wonderful cook. There is no specific heirloom recipe because everything she did was so easy and so good. We grew up eating skillet-fried pork chops with gravy and homemade biscuits. We were poor and life was good.

  29. says

    My Auntie used to make a truly delicious pearl tapioca pudding with either apples in the fall, or peaches in the summer. She made up the tapioca mixture and then added the fruit and baked it. I wish I had asked her how she made it. It’s just a wonderful memory now.

  30. says

    That looks so good!

    My grandparents loved to give us popsicles and creamsicles, which were always my favorite. (My grandparents always had a box of creamsicles that were just for me.) Now, I make a creamsicle pie that always makes me think of my grandparents.

  31. says

    I would love to have this wonderful cookbook from Southern Living! My mother’s contribution to the family reunion each August was Blackberry Congealed Salad made with Royal Brand Jello. It had a cream cheese/pecan topping. Folks would nearly knock mother down in the parking lot to make sure they got a big serving!

  32. says

    Not entering the giveaway, I’m a Canuck, but wanted to say how gorgeous this is. It’s absolutely stunning. I love pavlova with curb and berries. It’s such an elegant dessert.

  33. says

    Oh, that looks sooo good! I have made this before and I am familiar with how wonderful it tastes. :) Nice job.

    My favorite old-time recipe would be Dad’s light and fluffy biscuits.

  34. says

    This looks absolutely fabulous!!! I have a large italian family where love= food. So I grew up with delicious italian sauces especially the Sunday Gravy that would simmer all day and only grow in flavor!

  35. says

    Love Southern Living Cookbooks. A recipe that makes me think of my grandma and overwhelms me with memories is Pizza Bread. Thanks for hosting, Lana! xo

  36. Julia Anderson says

    From my mama – Cream Cheese Pound Cake.
    From my mama’s mama – Raisin Pecan Pie.

    I have been making both of these recipes for about 40 years. They always bring back “precious memories”.

  37. Teri says

    I miss my great grandmother’s date nut roll! It was one of my faves every Christmas! I haven’t had that candy since 1983 :-(

    • says

      Thanks for asking, Dinah. I did the drawing, notified the winner *twice* and never got a response. I drew again this morning and have notified that person. If she doesn’t respond by tomorrow morning, I guess I’ll draw a third time. Never had this problem with a giveaway before!

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