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Light Lemon Curd Pavlova Recipe Perfect for Fresh Berries Dessert

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A light and airy pavlova featuring a crisp meringue shell with a marshmallow-soft center, topped with tangy homemade lemon curd, fresh berries, and fluffy whipped cream. Perfect for spring and summer gatherings.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200 g) granulated sugar (superfine preferred)
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 3 large egg yolks
  • 1/2 cup (100 g) granulated sugar
  • 1/3 cup (80 ml) fresh lemon juice (about 2 lemons)
  • Zest of 1 lemon
  • 6 tablespoons (85 g) unsalted butter, cut into small pieces
  • 1 cup (240 ml) heavy whipping cream, chilled
  • 1–2 tablespoons powdered sugar (optional)
  • Fresh berries (strawberries, blueberries, raspberries, blackberries)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Prepare the Lemon Curd: In a small saucepan, whisk together egg yolks, sugar, lemon juice, and lemon zest over low heat.
  2. Add butter pieces gradually, stirring constantly until mixture thickens enough to coat the back of a spoon (about 8–10 minutes). Remove from heat and strain through a fine mesh sieve. Cover with plastic wrap and chill.
  3. Make the Meringue: Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
  4. Beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form (5-7 minutes).
  5. Gently fold in vinegar, cornstarch, and vanilla extract without deflating the whites.
  6. Spread meringue on parchment paper in a 7-inch circle, building edges to form a shallow bowl.
  7. Bake for 1 hour 15 minutes to 1 hour 30 minutes until crisp outside and slightly soft center. Turn off oven and let pavlova cool completely inside (about 1 hour).
  8. Whip the Cream and Assemble: Beat chilled heavy cream with powdered sugar until soft peaks form.
  9. Place cooled pavlova on a serving plate. Spread lemon curd inside the meringue bowl.
  10. Top with whipped cream and arrange fresh berries on top. Garnish with mint leaves if desired and serve immediately.

Notes

Use room temperature egg whites for best volume. Gradually add sugar to avoid graininess. Bake low and slow to prevent browning and cracking. Cool pavlova in the turned-off oven to maintain texture. Homemade lemon curd is recommended for best flavor. For dairy-free, substitute heavy cream with chilled whipped coconut cream. Store components separately and assemble just before serving for best texture.

Nutrition

Keywords: pavlova, lemon curd, fresh berries, dessert, meringue, light dessert, summer dessert, spring dessert, whipped cream

Find it online: https://elvafood.com/light-lemon-curd-pavlova-recipe-perfect-for-fresh-berries-dessert/