Lemon Strawberry Pavlova. This beautiful version of the classic dessert crosses the flavours of lemon meringue pie with strawberries and cream.
Lemon Pavlova with Strawberries
This is my favorite version of the classic dessert, Pavlova.This elegant and delicious dessert can be made with just a few simple ingredients, mainly eggs, sugar, a lemon, some cream and fresh strawberries.
Lemon always brings a fresh zing to desserts year round.
The crispy crust of the pavlova melts on the tongue and gives way to the soft marshmallow filling. The fresh lemon curd is a tasty contrast to the sweet meringue .
Then the luscious vanilla whipped cream and the bright flavour of fresh strawberries all combine for a delicious symphony of taste and texture.
Fresh ripe perfect strawberries.
This elegant dessert is as much at home at a backyard barbecue as it is at a formal dinner party… and equally appreciated at both.
Lemon Pavlova with Strawberries
Love everything lemon? Take a look at this collection of our Favourite Lemon Desserts.
Originally published September 2011. Updated July, 2020.
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Lemon Strawberry Pavlova
Ingredients
For the baked meringue base
- 4 large egg whites, at room temperature
- 1 cup fine granulated sugar, (or caster sugar)
- 1 tsp vanilla extract
- 4 tsp corn starch
- 1 tsp white vinegar
- zest of ½ lemon finely minced
For the lemon curd
- 4 lightly beaten egg yolks
- ⅔ cup sugar
- ⅓ cup fresh lemon juice
- zest of half a lemon, finely minced
- ⅓ cup butter cut into small pieces
For the vanilla whipped cream
- 1 cup whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Additionally you will need
- 2- 3 cups of fresh quartered strawberries, 1 to 1 1/2 pints
Instructions
To prepare the baked meringue base
- Preheat oven to 250 degrees F.
- Whip the egg whites and vanilla to soft peaks and gradually add the sugar slowly, whipping until the sugar is completely dissolved. Pinch the meringue between your fingertips to feel that all of the sugar granules have completely dissolved. Sprinkle the meringue with the corn starch, vinegar and lemon zest.
- Fold in lemon zest, corn starch and vinegar gently with a rubber spatula. This step helps a crisp crust to form on the meringue. Drop the meringue onto a parchment paper lined baking sheet and spread it out into a 9 inch circle which is slightly indented to form a shallow bowl, leaving a one inch border.
- Bake for 1 hour and 15 minutes or until small cracks appear in the meringue. Turn off the oven, leave the door ajar and allow the pavlova to cool completely in the oven.
To prepare the lemon curd
- In a mall saucepan combine the egg yolks, sugar, lemon juice and lemon zest.
- Cook together slowly over medium low heat for about 10 minutes stirring constantly until the mixture thickens enough to coat the back of a wooden spoon. Remove from heat and stir in the butter a few pieces at a time until completely smooth. Cover with plastic wrap and chill completely in the fridge.
To prepare the vanilla whipped cream
- Simply whip all 3 ingredients together until firm peaks form.
To put it all together
- When completely cool, top the pavlova with lemon curd, vanilla whipped cream and 2- 3 cups of fresh quartered strawberries.
- I usually make the lemon curd a day ahead which is a great timesaver for the day you're serving it.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
16Serving Size
gAmount Per Serving Calories 214Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 73mgSodium 51mgCarbohydrates 29gFiber 1gSugar 26gProtein 3g
Pam
Saturday 5th of April 2025
Hi. Made this last night and it was delicious. Could you make individual pavlovas rather than one big one? If so, would the cooking time be the same? Love your recipes.
Barry C. Parsons
Monday 14th of April 2025
The smaller ones would take less time.
Rick Rheubottom
Sunday 30th of March 2025
The family loved this one. I may well be winning them over. Thanks for this simple, but delicious, taste delight.
Susan
Sunday 8th of July 2018
The other thing I loved about this was the calorie count!! No guilt eating this dessert. Notice nutrition info not posted for the trifle or cheesecake. I think it is better that I don’t know LOL.
Susan
Sunday 8th of July 2018
Made this last weekend - would have to say one of the best desserts ever! I made a different version of the meringue as I was out of cornstarch. 4 egg whites, 1/2 cup castor sugar added very slowly, 1/2 cup icing sugar mixed in with spatula. Wrapped in Saran and kept for about 4 days. It was perfect despite severe heat wave here. Made the lemon curd the day before. Did the whipped cream and put it together a few hours before serving. Can’t wait to try the lemon trifle and the cheesecake
Kat
Tuesday 11th of July 2017
This recipe was delicious! My meringue came out a bit flat though. For how long do you continue beating the egg whites and vanilla after all of the sugar is added?
Barry C. Parsons
Tuesday 11th of July 2017
Sounds like you may have not had a completely clean bowl. Even a little oily residue in a bowl can ruin a meringue...or maybe you just spread it too thin?