Lemon Curd Pavlova

Why You’ll Love Lemon Curd Pavlova Recipe

I keep coming back to this pavlova because it’s a true showstopper that tastes as good as it looks. I love the contrast between the crunchy meringue shell and the soft center, and the lemon curd adds just the right amount of brightness to cut through the sweetness. It’s perfect for celebrations, holidays, or anytime I want a dessert that feels a little luxurious.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Pavlova
6 egg whites
Pinch of salt
1 ½ cups caster sugar
1 tsp vanilla essence
2 tsp cornflour
1 tsp lemon juice

Lemon curd
3 egg yolks
½ cup sugar
2 Tbsp lemon zest
½ cup lemon juice
30g butter
⅓ cup water

To serve
375ml cream, whipped
50g white chocolate, to serve

Directions

I begin by preheating the oven to 180°C fan bake. I draw a 22cm circle on baking paper and place it on a baking tray with the pencil side facing down.

For the pavlova, I separate the egg whites into a clean bowl and set the yolks aside for the lemon curd. I add the salt and whip the egg whites until they reach soft peaks. Slowly, I add the caster sugar while continuing to whip on high speed until the mixture forms stiff, glossy peaks. I gently fold in the vanilla essence, cornflour, and lemon juice.

I pile the meringue into the center of the drawn circle and spread it out evenly to the edges, shaping it into a neat round. I bake it at 180°C for 5 minutes, then reduce the oven temperature to 120°C and bake for 1 hour and 15 minutes without opening the oven. Once done, I turn the oven off and let the pavlova cool completely inside the oven.

To make the lemon curd, I combine the egg yolks, sugar, lemon zest, and lemon juice in a small saucepan. I cook it gently over low heat, stirring constantly until it thickens enough to coat the back of a spoon. I remove it from the heat, stir in the butter, and allow it to cool. Once cooled, I thin it with water if needed until it reaches a pourable consistency.

To assemble, I place the pavlova on a serving plate, top it with freshly whipped cream, drizzle over the lemon curd, and finish with shaved white chocolate before serving.

Servings and Timing

This recipe serves 8 people. I usually allow about 30 minutes for preparation, 1 hour and 20 minutes for baking, and at least 2 hours for cooling, making the total time approximately 3 hours and 50 minutes.

Variations

I sometimes swap the lemon curd for passionfruit curd or berry compote for a different flavor profile. Adding fresh berries on top gives extra color and freshness. When I want a richer finish, I mix a little mascarpone into the whipped cream. Dark or milk chocolate can also be used instead of white chocolate.

Storage/Reheating

I store the baked pavlova shell in an airtight container at room temperature for up to two days. The lemon curd and whipped cream are kept separately in the refrigerator. I always assemble the pavlova just before serving, as it’s best enjoyed fresh. Leftovers can be stored in the fridge, but the texture is best on the day it’s assembled.

FAQs

Why did my pavlova crack?

I’ve found that cracks are normal and usually happen as the pavlova cools. They don’t affect the taste and are easily hidden with toppings.

How do I know when the pavlova is done?

I look for a dry outer shell with a pale color. The center should still be soft and marshmallow-like.

Can I make the pavlova ahead of time?

Yes, I often make the pavlova shell up to two days in advance and store it in an airtight container.

Why is my pavlova sticky?

Humidity can cause stickiness. I make sure the pavlova is completely cool before storing and keep it well sealed.

Can I use regular sugar instead of caster sugar?

I prefer caster sugar because it dissolves more easily, but I pulse regular sugar briefly in a food processor if needed.

How do I prevent the egg whites from deflating?

I always use a clean, grease-free bowl and add the sugar slowly while whipping.

Can I make the lemon curd in advance?

Yes, I often make it a day ahead and store it in the fridge until needed.

What if my lemon curd is too thick?

I thin it with a small amount of cold water, stirring until it reaches the consistency I want.

Can I freeze pavlova?

I don’t recommend freezing it, as the texture can suffer once thawed.

What other toppings work well?

I enjoy topping pavlova with fresh fruit, berry sauces, or even a light chocolate drizzle.

Conclusion

I love this Lemon Curd Pavlova because it combines elegance, texture, and bright flavor in one beautiful dessert. The crisp meringue, creamy topping, and tangy lemon curd make it a recipe I turn to whenever I want something memorable, light, and irresistibly delicious.