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This pavlova is a wonderful dessert with a crunchy and chewy meringue, soft whipped cream and lemon curd. Plump fresh blueberries are the finishing touch.



Yields8 Servings
Prep Time15 minsCook Time1 hr 32 minsTotal Time1 hr 47 mins

 4 large egg whites
 ½ tsp cream of tartar
 1 cup sugar
 1 tsp cornstarch
 1 cup 35% cream
 2 Tbsp sugar
 1 cup lemon curdstore-bought or homemade
 ½ cup blueberries
 zest of half a lemon
 mint, for garnish

1

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2

Add the egg whites and cream of tartar in the bowl of a stand mixer. Mix in the stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.

3

Add sugar in 2 additions, beating 30 seconds in between. Add in the vanilla.

4

Turn the mixer to high speed once all sugar is added and continue mixing until glossy and stiff peaks form.

5

Fold in the cornstarch.

6

Spread the meringue on the prepared baking sheet into an 9-inch circle, making sure the edges are slightly taller than the center.

7

Place the meringue in the oven. Reduce the temperature immediately to 200°F. Bake until the meringue is firm and dry, about 90 minutes.

8

Turn the oven off and let the meringue cool inside the oven.

9

Whip the cream with 2 Tbsp. of sugar until stiff peaks.

10

Once the meringue cools completely. Spread the lemon curd to the center, followed by the whipped cream. Then top the cream with blueberries.

11

Zest half of a lemon over the pavlova. Garnish with mint and serve.


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Ingredients

 4 large egg whites
 ½ tsp cream of tartar
 1 cup sugar
 1 tsp cornstarch
 1 cup 35% cream
 2 Tbsp sugar
 1 cup lemon curdstore-bought or homemade
 ½ cup blueberries
 zest of half a lemon
 mint, for garnish

Directions

1

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2

Add the egg whites and cream of tartar in the bowl of a stand mixer. Mix in the stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.

3

Add sugar in 2 additions, beating 30 seconds in between. Add in the vanilla.

4

Turn the mixer to high speed once all sugar is added and continue mixing until glossy and stiff peaks form.

5

Fold in the cornstarch.

6

Spread the meringue on the prepared baking sheet into an 9-inch circle, making sure the edges are slightly taller than the center.

7

Place the meringue in the oven. Reduce the temperature immediately to 200°F. Bake until the meringue is firm and dry, about 90 minutes.

8

Turn the oven off and let the meringue cool inside the oven.

9

Whip the cream with 2 Tbsp. of sugar until stiff peaks.

10

Once the meringue cools completely. Spread the lemon curd to the center, followed by the whipped cream. Then top the cream with blueberries.

11

Zest half of a lemon over the pavlova. Garnish with mint and serve.

Lemon and Blueberry Pavlova