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Lemon Curd Pavlova topped with mixed berries on a white plate

Lemon Curd & Berry Pavlova

A light and airy meringue topped with luscious lemon curd and a medley of vibrant berries, perfect for impressing guests or indulging yourself.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: Australian, New Zealand
Calories: 210
Ingredients Method Notes

Ingredients
  

For the meringue
  • 4 large egg whites Room temperature for better whipping
  • 1 cup granulated sugar Add gradually to achieve proper meringue texture
  • 1 teaspoon white vinegar Helps stabilize the meringue
  • 1 teaspoon cornstarch Contributes to the structure of the meringue
For the topping
  • 1 cup lemon curd Store-bought or homemade
  • 2 cups mixed fresh berries e.g., strawberries, blueberries, raspberries
  • to taste 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.
Assembly
  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

Best enjoyed fresh, but can be stored in an airtight container at room temperature for 1-2 days. Layer lemon curd and berries fresh to maintain meringue crispiness. Freezing is not recommended.