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Lemon Pavlova with Strawberries

Lemon Strawberry Pavlova

Course Dessert
Cuisine North American
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 16 servings or 12 larger portions.
Calories 207 kcal
Author Barry C. Parsons

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

  1. Preheat oven to 250 degrees F.
  2. 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.
  3. 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.
  4. 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

  1. In a mall saucepan combine the egg yolks, sugar, lemon juice and lemon zest.
  2. 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

  1. Simply whip all 3 ingredients together until firm peaks form.

To put it all together

  1. When completely cool, top the pavlova with lemon curd, vanilla whipped cream and 2- 3 cups of fresh quartered strawberries.
  2. 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.