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Light Lemon Curd Pavlova Recipe with Fresh Strawberries

light lemon curd pavlova - featured image
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A light and refreshing pavlova dessert featuring a crisp meringue base topped with tangy-sweet lemon curd, whipped cream, fresh strawberries, and edible flowers. Perfect for summer gatherings and easy to make.

Ingredients

Scale
  • 4 large egg whites (room temperature)
  • 1 cup (200g) caster sugar (super fine)
  • 1/2 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • A pinch of salt
  • 3 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (4 fl oz / 120ml) freshly squeezed lemon juice (about 2–3 lemons)
  • Zest of 2 lemons
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 cup (8 fl oz / 240ml) heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • Edible flowers (like pansies, violets, or nasturtiums) for garnish

Instructions

  1. Preheat oven to 275°F (140°C). Line a baking sheet with parchment paper and draw a 7-inch (18cm) circle as a guide.
  2. In a clean, dry bowl, whisk egg whites on medium speed until soft peaks form (3-4 minutes).
  3. Increase speed to high and add caster sugar one tablespoon at a time, waiting for it to dissolve before adding more (7-8 minutes). The meringue should be glossy and stiff.
  4. Sift cornstarch and sprinkle in vinegar and salt, folding gently with a spatula until combined.
  5. Spoon meringue onto parchment paper inside the circle, smooth sides and top, creating a slight well in the center.
  6. Place in oven and immediately reduce heat to 250°F (120°C). Bake for 1 hour 15 minutes to 1 hour 30 minutes until crisp outside but soft inside.
  7. Turn off oven and leave pavlova inside with door slightly ajar for at least 1 hour to cool.
  8. While pavlova bakes, whisk egg yolks, sugar, lemon juice, and zest in a saucepan. Cook over low heat, stirring constantly until thickened (8-10 minutes). Remove from heat and stir in butter until smooth. Chill until ready to use.
  9. Just before serving, whip chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
  10. Place cooled pavlova on serving plate. Spread lemon curd inside the well, then dollop or pipe whipped cream on top.
  11. Scatter fresh strawberries and edible flowers on top.
  12. Serve immediately. Store unassembled components separately if needed.

Notes

Use room temperature egg whites for best volume. Add sugar gradually to ensure a glossy, stable meringue. Vinegar and cornstarch are essential for the crisp shell and marshmallowy center. Bake low and slow to avoid browning. Cool pavlova gradually in the oven with door ajar to prevent cracks. Assemble just before serving to keep meringue crisp. For dairy-free, substitute butter with coconut oil and heavy cream with coconut cream. Fresh strawberries are preferred over frozen for texture.

Nutrition

Keywords: pavlova, lemon curd, lemon dessert, fresh strawberries, summer dessert, meringue, easy dessert, homemade pavlova, light dessert, gluten-free dessert

Find it online: https://sparklespoon.com/light-lemon-curd-pavlova-recipe-with-fresh-strawberries-easy-homemade-dessert/