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Flavorful Lemon Curd Pavlova with Blueberries

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A light and flavorful dessert featuring a crisp meringue shell topped with tangy homemade lemon curd and fresh blueberries. Perfect for entertaining or a spontaneous sweet treat.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) granulated sugar (caster sugar preferred)
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 3 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
  • Zest of 2 lemons
  • 6 tablespoons (85g) unsalted butter, cut into small pieces
  • 1 cup (150g) fresh blueberries
  • Optional: fresh mint leaves for garnish

Instructions

  1. Prepare the lemon curd: In a medium saucepan, whisk together the egg yolks, sugar, lemon juice, and lemon zest. Cook over low heat, stirring constantly with a wooden spoon or silicone spatula until thickened, about 8–10 minutes.
  2. Remove from heat and stir in butter pieces until fully melted and smooth. Pour into a heatproof bowl, cover with plastic wrap pressed on the surface, cool to room temperature, then refrigerate until chilled (about 1 hour).
  3. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch (18 cm) circle as a guide, then flip the paper over.
  4. In a clean, dry bowl, beat egg whites with a pinch of salt on medium speed until soft peaks form. Gradually add sugar 1 tablespoon at a time, beating on high speed until glossy and stiff peaks form, about 5–7 minutes.
  5. Gently fold in vinegar, cornstarch, and vanilla extract using a rubber spatula.
  6. Spoon the meringue onto the parchment paper circle, smoothing sides and creating a slight well in the center for the lemon curd.
  7. Bake for 1 hour 15 minutes to 1 hour 30 minutes until crisp outside and soft inside. Turn off oven and leave pavlova inside to cool completely with door slightly ajar.
  8. Once cooled, transfer pavlova to a serving plate. Spoon chilled lemon curd into the center and scatter fresh blueberries on top. Garnish with mint leaves if using.
  9. Serve immediately or refrigerate up to 4 hours. Bring to room temperature before serving if refrigerated.

Notes

Use room temperature egg whites for better volume. Add sugar slowly to avoid gritty meringue. Vinegar and cornstarch help create a crisp crust and soft center. Cool pavlova in oven with door ajar to prevent cracks. Fresh lemons and zest improve lemon curd brightness. Press plastic wrap on lemon curd surface to prevent skin formation. If meringue cracks, nestle lemon curd and berries into crevices for extra flavor.

Nutrition

Keywords: lemon curd pavlova, lemon dessert, pavlova recipe, blueberry pavlova, homemade lemon curd, meringue dessert, easy pavlova, summer dessert

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