Lemon Pavlova Recipe

Prep and preheat

Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper. Draw two 7-inch (18 cm) circles on the underside of the parchment as guides (optional).

Whisk egg whites

Ensure mixing bowl and whisk are completely clean and free of grease. Bring egg whites to room temperature for 20–30 minutes. Begin whipping egg whites on medium speed until soft peaks form (bubbles will be glossy).

Add sugar gradually

With mixer running, add granulated sugar 1 tablespoon at a time, allowing it to dissolve between additions. Increase speed to high and whip until the meringue is glossy and holds stiff peaks (rub a bit between fingers to check for graininess — should be smooth). This takes about 5–7 minutes total after sugar addition.

Stabilize and shape

Gently fold in powdered sugar, cornstarch, vanilla extract and vinegar (or lemon juice) with a rubber spatula, preserving as much volume as possible. Spoon or pipe two meringue rounds onto the parchment within the drawn circles, mounding slightly in the center to create a shallow well for filling.

Bake slowly

Place baking sheet in oven and bake for 60–75 minutes until meringues are dry to the touch and can be lifted off parchment easily. Turn oven off and leave meringues in oven to cool completely for at least 1 hour (preferably 2 hours) to prevent cracking from sudden temperature change.

Combine and cook

In a heatproof bowl (or small saucepan) whisk together egg yolks, sugar, lemon juice and lemon zest until smooth. Place bowl over a gently simmering water bath (double boiler) or use a small saucepan over low heat. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon (about 6–8 minutes). Do not let it boil vigorously to avoid scrambling the yolks.

Finish with butter

Remove from heat and whisk in butter pieces until fully incorporated and curd is glossy. Strain curd through a fine mesh sieve into a clean container to remove any cooked bits of yolk and zest for a silky texture. Cover surface with plastic wrap to prevent a skin and refrigerate until chilled, about 1 hour. Curd will thicken further as it cools.

Cook raspberries

Combine raspberries, sugar and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until raspberries break down and mixture is syrupy, about 6–8 minutes. If using frozen raspberries, cook until fully thawed and bubbling.

Finish and strain

Optional: For a smooth sauce, push mixture through a fine mesh sieve into a bowl, pressing solids to extract juices; discard seeds. If sauce is too thick, thin with 1 teaspoon cold water. Cool to room temperature, then refrigerate until ready to serve.

Whip

Chill mixing bowl and whisk for 10 minutes if possible. Pour chilled heavy cream into bowl and whip on medium-high speed until it starts to thicken. Add powdered sugar and vanilla and continue to whip to soft peaks (do not overbeat to avoid grainy butter). Keep chilled until assembly.

Place one cooled meringue shell on a serving plate. Spoon a generous layer (about 3–4 tablespoons) of chilled lemon curd into the center of the meringue, spreading slightly but leaving a rim intact so curd won't run.

Top the lemon curd with a dollop (about 1/3 cup) of whipped cream, spreading to a soft mound.

Arrange fresh fruit (raspberries, blueberries, sliced strawberries as desired) over and around the whipped cream. Optionally reserve a few whole berries for garnish.

Drizzle raspberry sauce over the fruit and cream, or serve sauce on the side. If desired, place the second meringue shell atop for a layered pavlova or serve shells individually stacked.

Serve immediately. Pavlova is best eaten within 1–2 hours of assembly to keep meringue crisp; stored assembled, the meringue will soften from the moisture of curd and cream.