Lemon Strawberry Pavlova. This beautiful version of the classic dessert crosses the flavours of lemon meringue pie with strawberries and cream.
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.
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 which is topped with luscious vanilla whipped cream and the bright flavour of fresh strawberries; all combining for a delicious symphony of taste and texture.
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.
Like this Lemon Pavlova recipe?
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Love everything lemon? Take a look at this collection of our Favourite Lemon Desserts.
- 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
- 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
- 1 cup whipping cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- 2- 3 cups of fresh quartered strawberries 1 to 1 1/2 pints
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.
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.
Simply whip all 3 ingredients together until firm peaks form.
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.
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