Fresh, summery, sweet and tangy, this Lemon Curd Pavlova has it all making it perfect summery dessert that will impress. Perfect for making ahead, it's easier than you think too!
This Lemon Curd Pavlova has come about from the need want for light and zesty dessert and to find another way I could put my lemon and elderflower curd (or simple lemon curd if you prefer) to a good use.
When first testing my recipe I have opted for mixture of fresh berries as a topping which worked really well - sweet berries against slightly tart and sweet lemon curd crème fraîche.
I have then come across Nigela's recipe for Lemon Pavlova from her book Simply Nigella and I knew straight away I would end up loving almonds more and so I ended up using them in my final recipe too.
This super simple to make (really!) yet impressive dessert is sure to win you over and as it's perfect for making in advance, it will become your fuss-free summer favourite when getting together with friends and family.
If chocolate is more your thing, try my Double Chocolate Pavlova with Nutella Cream.
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✔️ Why you'll love this recipe
- Perfect summery dessert, pure joy to eat!
- Ideal for entertaining, easy to make in advance and assemble before serving.
- Gluten-free and easy to make dairy and nut-free too.
- Perfect dessert for using up those leftover egg whites waiting in the fridge or freezer.
- Minimal effort and impressive result!
📝 Ingredients
Here's what you will need to make my Lemon Curd Pavlova:
Meringue
Egg Whites - Make sure you use room temperature egg whites as they take less time to whip up to a nice volume. I use large, organic eggs.
Pinch of Salt - Little flavour boost.
Caster (Fine) Sugar - Fine sugar will dissolve quicker with less mixing.
Regular granulated sugar can be used as well but you will need to mix the meringue for longer and even then it might be a bit "gritty". It's not a problem at all unless you are after perfectly smooth meringue.
***Quick Tip*** To check whether sugar has dissolved, simply rub a little bit of meringue mix between your fingers. If it feels gritty, continue mixing. However, if you're not fussed and your mix is nice and shiny and holds its shape well, a little grittiness is fine.
Cornflour (Cornstarch) - It helps to absorb the moisture and prevent meringue from "weeping". It also makes baked meringue more stable. Potato starch will also work.
Vinegar - Acid helps to improve the structure of meringue, stabilise it and prevent from collapsing. I use apple cider vinegar, but wine vinegar, lemon juice or cream of tartar can be used as well.
***Quick Tip** If using cream of tartar use ½ tsp.
Vanilla Extract - Optional but recommended for that extra vanilla flavour boost.
Pavlova Filling
Crème Fraîche - Traditionally, double cream would be used here but I like slightly tangy flavour of crème fraîche here instead. Plus you don't even need to dirty your hand blender to whip it up. All you need is a bowl and a wooden spoon just to loosen it, no whipping required.
I use vegan crème fraîche but feel free to use dairy version instead.
Also if you prefer whipping up some double cream, you can of course do that too.
Lemon Curd - We mix it with crème fraîche to add sweetness, tang and of course lemony flavour. You will notice I don't add any extra sugar here and rely 100% on the curd and the sweetness of meringue.
Feel free to use shop bought curd, homemade lemon curd or perhaps lemon and elderflower curd.
Almond Flakes - Perfect topping for this lemon pavlova and lovely contrast of textures.
If you don't like nuts or have nut-allergy opt for seasonal berry mix on top instead.
Lemon Zest - A finishing touch to be added just before serving. Optional.
🔪 Instructions
Ingredient quantities & detailed instructions to be found in recipe card at the bottom of the post.
Preheat the oven to 180°C/350F/Gas Mark 4.
To make meringue base whisk egg whites with a pinch of salt until you reach stiff peaks.
Gradually start adding the sugar (tablespoon at a time) whisking constantly. You should get thick and shiny meringue that holds its shape well.
Add cornflour, vinegar and vanilla extract (if using) and either fold them in or alternatively, give the mixture another very brief whisk just to incorporate (couple of rounds of balloon whisk in stand mixer will do).
Prepare your baking tray by lining it with baking paper and drawing a circle (roughly 21cm/8inches in diameter). Spoon your meringue mixture onto it and smooth it out.
***Quick Tip*** Secure the paper to baking tray by "glueing" it in each corner with some meringue mix.
Put the meringue in the preheated oven and immediately lower temperature to 150°C/300F/Gas Mark 2.
Depending on how you like your meringue bake it as follows (temperatures below are for fan oven):
Crispy on the outside and marshmallow like in the middle - bake for 30 minutes at 150°C/300F/Gas Mark 2 then turn temperature down to 130°C/266°F/Gas Mark ½ and bake for another 30 minutes. Turn the oven off, open it slightly and let the meringue cool completely for approx. minimum of 3 hours or overnight.
Crispy on the outside and chewy in the middle - bake for 1 hour at 150°C/300F/Gas Mark 2. Turn the oven off, open it slightly and let the meringue cool completely for approx. minimum of 3 hours or overnight.
Crispy throughout - bake for 1 - 1.5 hours at 150°C/300F/Gas Mark 2. Turn the oven off, open it slightly and let the meringue cool completely for approx. minimum of 3 hours or overnight.
As you bake your meringue you can prepare the filling ahead of time.
Using a wooden spoon or hand mixer, whip your crème fraîche until softened.
Bit by bit start adding lemon curd, and folding it into whipped crème fraîche. I mixed most of the curd into crème fraîche (feel free to adjust the amount to your taste) and left some to swirl on top when assembling the pavlova.
Once prepared, keep in the fridge until needed.
You can toast almond flakes ahead of time as well.
Simply spread them in a dry pan and toast (shaking the pan every now and then) until they start to turn light golden. Don't leave a pan unattended or you risk burning the flakes.
Let them cool down completely and store in the air tight container until they're needed.
To assemble lemon pavlova simply put baked and cooled meringue on a plate or serving platter and top it with prepared crème fraîche mixed with lemon curd.
If you want you can swirl some more lemon curd on top of the mixture.
Sprinkle over some toasted almond flakes and finish off with grated lemon zest (optional).
Serve and enjoy!
🥡 Assembly and storing
Assemble - Even though all the components of lemon curd pavlova can be prepared in advance, it should be assembled just before serving.
Store - You can make meringue up to 2 days ahead and once completely cool, keep it in an air tight container and away from direct heat. crème fraîche filling can also be prepared up to a day ahead and kept in the fridge until needed.
Assembled pavlova is best eaten on the day but if you happen to have some leftovers, they can be kept in the fridge for up to 2 days. Do bear in mind that meringue will loose its crispness in the fridge and get a bit soggy but it will still taste good.
Freeze - I wouldn't recommend freezing any of the components of pavlova.
💭 Pro Tips
When separating eggs, be careful not to let any egg yolk into your whites. Even a small fleck of yolk would make it virtually impossible to whip up the whites.
Continuing the theme... Make sure the bowl of your stand mixer (and a whisk) or any bowl you are using for whipping up meringue in is free of any greasy residue. Grease will prevent egg whites from whipping up.
And one more... Use glass, metal or ceramic bowl instead of plastic one which with time develops a bit of greasy residue which again is not welcome when you want those stiff peaks.
Meringue doesn't like humidity so if possible bake it during dry weather. It will still bake on humid days but it will take it longer to dry out and crisp up.
Add sugar slowly, a bit at a time. It will help it to dissolve quicker. Don't worry, however, if there is still a bit of grittiness to your mixture.
Don't overthink it! Meringue is actually pretty difficult to mess up so just go for it!
❓FAQ
It's really easy. As far as sugar goes, weigh your egg whites and use 2 x the amount of sugar (in weight) as you have egg whites.
Use ½ teaspoon cornflour and ½ teaspoon vinegar for each egg white. If using cream or tartar use ⅛ teaspoon for each egg white.
Yes you can although they both help to keep the structure of the meringue. Without them it might be less stable and perhaps collapse a bit during or after baking. It will still be delicious though.
They are very common. I get cracked meringue all the time and just embrace it.
Have you tried my Lemon Curd Pavlova ?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
😋 More zesty recipes
📋 Recipe
Lemon Curd Pavlova
Equipment
Ingredients
Meringue Base
- 4 large egg whites (approx. 125g)
- pinch of salt
- 250 g caster sugar
- 1 teaspoon vanilla extract optional
- 1 teaspoon apple cider vinegar see notes
- 2 teaspoon cornflour/ cornstarch
- 200 g creme fraiche vegan or dairy, see notes
- 300 g lemon curd You might want to use less or more as per your taste.
- 40 g flaked almonds
- lemon zest to garnish optional
Instructions
- Preheat the oven to 180°C/350F/Gas Mark 4.
- To make meringue base whisk egg whites with a pinch of salt until you reach stiff peaks.4 large egg whites (approx. 125g), pinch of salt
- Gradually start adding the sugar (tablespoon at a time) whisking constantly. You should get thick and shiny meringue that holds its shape well.250 g caster sugar
- Add cornflour, vinegar and vanilla extract (if using) and either fold them in or alternatively, give the mixture another very brief whisk just to incorporate (couple of rounds of balloon whisk in stand mixer will do).1 teaspoon apple cider vinegar, 2 teaspoon cornflour/ cornstarch, 1 teaspoon vanilla extract
- Prepare your baking tray by lining it with greaseproof paper and drawing a circle (roughly 21cm/8inches in diameter). Spoon your meringue mixture onto it and smooth it out. ***Quick Tip*** Secure the paper to baking tray by "glueing" it in each corner with some meringue mix.
- Put your meringue in the oven and immediately lower temperature to 150°C/300F/Gas Mark 2. Depending on how you like your meringue bake it as follows:Crispy on the outside and chewy in the middle - bake for 1 hour at 150°C/300F/Gas Mark 2. Turn the oven off, open it slightly and let the meringue cool completely for approx. minimum of 3 hours or overnight. Crispy throughout - bake for 1 - 1.5 hours at 150°C/300F/Gas Mark 2. Turn the oven off, open it slightly and let the meringue cool completely for approx. minimum of 3 hours or overnight. Crispy on the outside and marshmallow like in the middle - bake for 30 minutes at 150°C/300F/Gas Mark 2 then turn temperature down to 130°C/266°F/Gas Mark ½ and bake for another 30 minutes. Turn the oven off, open it slightly and let the meringue cool completely for approx. minimum of 3 hours or overnight.
- As you bake your meringue you can prepare the filling ahead of time.Using a wooden spoon or hand mixer, whip your creme fraiche until softened. Bit by bit start adding lemon curd, and folding it into whipped creme fraiche. I mixed most of the curd into creme fraiche (feel free to adjust the amount to your taste) and left some to swirl on top when assembling the pavlova. Once prepared, keep in the fridge until needed.200 g creme fraiche, 300 g lemon curd
- You can toast almond flakes ahead of time as well. Simply spread them in a dry pan and toast (shaking the pan every now and then) until they start to turn light golden. Don't leave a pan unattended or you risk burning the flakes. Let them cool down completely and store in the air tight container until they're needed.40 g flaked almonds
- To assemble your pavlova simply put baked and cooled meringue on a plate or serving platter and top it with prepared creme fraiche mixed with lemon curd. If you want you can swirl some more lemon curd on top of the mixture. Sprinkle over some toasted almond flakes and finish off with grated lemon zest (optional).lemon zest to garnish
- Serve and enjoy!
Notes
- Nutritional information is approximate, per serving (based on 8 servings) and should be treated as a rough guideline only.
- Feel free to use white wine vinegar or lemon juice instead. You can also use cream of tartar here (½ tsp).
- I like using creme fraiche in the filling but you can use double cream which you would whip up before gently folding in lemon curd.
- All the components of lemon pavlova can be prepared in advance but it should be assembled before serving.
- Meringue can be baked up to 2 days in advance and kept in an air tight container in a dry place away from direct sunlight. The filling can be prepared a day in advance and kept in the fridge and almond flakes can be toasted ahead and once cool kept in the air tight container until needed.
- Leftover lemon curd meringue can be stored in the fridge for up to 2 days but do bear in mind it will soften considerably but it will still be delicious.
- Freezing is not recommended.
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