Pavlova with Lemon Curd and Fresh Berries
An easy pavlova recipe featuring a crisp meringue shell with a soft center, topped with tangy lemon curd and fresh berries for a light and elegant dessert.
Servings 8 servings
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
Serving: 1 | Calories: 261kcal | Carbohydrates: 51g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 140mg | Potassium: 70mg | Fiber: 1g | Sugar: 49g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
