Pavlova with Lemon Curd and Raspberries
This Lemon Curd Pavlova is a light and airy dessert with a crisp meringue shell, tangy lemon curd, and fresh raspberries. Serve as mini pavlovas for individual treats or make one large pavlova for an elegant centerpiece. Either way, this stunning dessert is sure to impress!
★★★★★
“Thanks for this. I made it for a dinner party when I wanted a dessert that could include my lactose-intolerant 20 year old and this was perfect. Easy, company worthy and beautiful, I just replaced the butter in the lemon-lime curd I made with solid Earth Balance.” — Sylvia
This recipe was originally shared April 20, 2011. It has been updated from the archives to include new photos, additional preparation tips, and frequently asked questions.
This Is the Ultimate Summer Berry Pavlova!
Unfamiliar with pavlova? It’s a light and airy meringue-based dessert with a crispy shell and a soft, marshmallow-like center. It was inspired by the Russian ballerina Anna Pavlova; legend has it that a chef created this billowy dessert in her honor after she toured New Zealand and Australia, comparing its delicate texture to her tutu.
Pavlovas can be simple or elaborate. Some recipes feature layered meringue stacks with curd and fresh fruit between the layers, while others (like this one!) keep things easy with a single-layer base topped with lemon curd and raspberries.
Here’s why I think you should make this pavlova with lemon curd and berries too:
✔ Elegant Yet Easy – This raspberry lemon pavlova looks impressive but is surprisingly simple to make. Perfect for special occasions or when you want to wow guests with minimal effort.
✔ Crisp, Light, and Airy – The meringue has a delicate, crisp shell with a soft, marshmallow-like center, balanced by tangy lemon curd and fresh raspberries.
✔ Make-Ahead Friendly – The meringue can be prepared in advance, making it a stress-free dessert for entertaining. Just assemble before serving!
Enjoy!
-Katie
Ingredient Notes
This lemon and raspberry pavlova is made with simple, pantry-friendly ingredients. You might already have most of them on hand!
Before you begin, check your fridge and pantry, then use this as a shopping guide. For exact measurements, see the printable recipe card at the bottom of the post.
- Egg Whites – The foundation of the meringue! (Need help separating eggs? Check out my guide on how to separate egg whites from yolks.)
- Superfine Sugar – Dissolves quickly, giving the meringue a smooth texture.
- Cornstarch – Helps stabilize the meringue and keep the inside soft.
- Cream of Tartar – Adds acidity to strengthen the egg whites and prevent weeping.
- Lemon Juice – Brightens the flavor and enhances the meringue’s structure.
- Fresh Raspberries – Their tartness pairs beautifully with the sweet meringue and lemon curd.
- Chambord Liqueur – Adds depth and a hint of raspberry flavor (optional).
- Whipped Cream — I prefer making my own with a mix of heavy cream, powdered sugar, and vanilla.
- Lemon Curd – A tangy, silky contrast to the crisp meringue (use the egg yolks left over from the meringue!). You can purchase lemon curd from the store, but homemade lemon curd tastes much richer and creamier.
How to Make a Raspberry Lemon Curd Pavlova
- Prep and whip the meringue. Line a baking sheet with parchment paper and trace circles for guidance. Separate the egg whites and let them come to room temperature before whipping with cream of tartar until soft peaks form.
- Add sugar and flavoring. Gradually mix in sugar and cornstarch, then add lemon juice and vanilla. Beat until stiff, glossy peaks form.
- Shape and bake. Spoon the meringue onto the parchment, following the traced circles. Bake at a low temperature for 45-60 minutes, until crisp.
- Prepare the toppings. While baking, make the lemon curd, macerated raspberries, and whipped cream. Refrigerate until ready to assemble.
- Assemble and serve. Once the meringue has fully cooled, top with lemon curd, whipped cream, and raspberries. Serve immediately for the best texture!
The above is simply a quick summary of this recipe for pavlova with lemon curd. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Katie’s Tips for Making a Perfect Pavlova
- Mini vs. Large Pavlova – Mini pavlovas are charming and easy to serve, while a large pavlova makes a stunning centerpiece. If making one large pavlova, adjust the baking time accordingly.
- Create a Well for Toppings – Before baking, use the back of a spoon to form a slight well in the center of each meringue. This helps hold the lemon curd and raspberries in place.
- Use Stabilized Whipped Cream – If you want whipped cream that holds its shape longer, try stabilized whipped cream using gelatin or another easy method.
Why Did My Pavlova Turn Out Chewy Rather Than Crisp?
Chewy pavlova is usually caused by:
- Underbaking – If the center is too soft, bake for an extra 10-15 minutes at a low temperature.
- Humidity – Moisture in the air can make meringue sticky. Try baking on a dry day or storing it with a silica gel packet in an airtight container.
- Improper Cooling – Let the pavlova cool completely in the oven with the door slightly open to prevent condensation from forming.
Recipe Variations to Try
One of the best things about this spring and summer pavlova recipe is how customizable it is! As long as you have a moisture-rich base (like curd, custard, or whipped cream) and a complementary fruit topping, the flavor possibilities are endless.
- Replace the lemon curd. You can use raspberry curd, orange curd, coconut lemon curd, grapefruit curd, almond custard, or simply whipped cream instead.
- Swap the raspberries. Use fresh macerated strawberries, blackberries, blueberries, lemon blueberry sauce, strawberry sauce, or a mix of summer berries. You can also use fresh peaches.
- Flavor the meringue. You want to avoid altering the meringue too much since the structure is so delicate, but you can replace half the vanilla extract with almond extract or add lemon zest for even more flavor.
Make-Ahead Instructions
- Meringue Base: Can be baked 1-2 days ahead. Once cooled, store in an airtight container in a cool, dry place.
- Whipped Cream & Lemon Curd: Can be made a day ahead and stored in the refrigerator. Use stabilized whipped cream if prepping in advance.
- Assembly: Avoid layering the pavlova with lemon curd or other toppings too early, as they can break down the meringue, making it soft.
Katie’s Tip: In humid climates, make the meringue on the day you plan to serve it to keep it crisp.
More Easy Spring & Summer Desserts
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Fresh Raspberry and Lemon Curd Pavlova Recipe
You can make lots of mini pavlovas and serve them individually, or make one large pavlova as a dessert centerpiece.
Ingredients
Meringue Nests
- 1 teaspoon Vanilla Bean Paste or Pure Vanilla Extract
- juice of half a Lemon
- 1/2 teaspoon Cream of Tartar
- 1 1/2 tablespoons Cornstarch
- 1 1/4 cups Superfine Sugar
- 6 ounces Egg Whites, about 5-6 large eggs
For the Chambord Raspberries
- 1 1/2 cups Fresh Raspberries
- 2-3 tablespoons Granulated Sugar, depending on sweetness preferences
- 1 tablespoon Chambord Liquer
For the Whipped Cream
- 1 cup Heavy Cream
- 1 teaspoon Vanilla Bean Paste or Pure Vanilla Extract
- 1 teaspoon Powdered Sugar
Toppings
- Lemon Curd - Get the Recipe Here or use store bought.
- Whipped Cream
- Chambord Raspberries
- Fresh Raspberries
- Mint Leaves, optional garnish
Instructions
- Preheat your oven to 250ºF. Line a baking sheet with parchment paper. Then, trace circles to use as guides on the sheet of parchment paper. Set aside.
Making the Meringue Disks
- Divide the egg whites from the yolks and bring to room temperture for 30 minutes before starting recipe. (Save the yolks for the lemon curd or another favorite recipe that requires egg yolks.)
- Whisk the cornstarch and sugar together in a small bowl. Set aside.
- Add the egg whites and cream of tartar to the bowl of a stand mixer. Using the whisk attachment, decrease to low speed. Mix for 1 minute, then gradually increase the speed to medium-low.
- Continue to beat at medium-low for another minute, then increase mixer's speed to medium. Continue until the mixture has small bubbles and soft peaks start to develop, about 2 minutes.
- Slowly add the sugar mixture into the bowl as the mixture continues to beat. Increase the speed to medium-high. Beat for 2 minutes.
- Add the vanilla and lemon juice. Increase the speed to high and beat for an additional 2-3 minutes. It is ready when the meringue is shiny and has developed stiff peaks.
- For individual pavlovas, you can spoon little nests (6-8 total) of meringue onto the prepared baking sheet. Alternatively, you can add the meringue to a pastry bag with a large piping tip and pipe the meringue nests. (I recommend these piping tip sizes and shapes.)
- Bake at 250ºF for 45 – 65 minutes. Rotate the pan(s) halfway through baking. Finished meringue should be crisp and dry, but not cracked. The insides will have a marshmallow-like consistency. Cool baked meringue on a wire rack.
- While the meringue bakes, prepare the lemon curd and whipped cream. Store both in the refrigerator until the pavlova assembly stage.
Preparing the Macerated Raspberries
- In a medium bowl, combine 1 cup of raspberries, the granulated sugar, and the chambord. Slightly mash the berry mixture and stir well so the raspberries are evenly coated with the chambord, the juices, and the sugar.
- Let the raspberry mixture sit for 30 minutes, stirring every 10 minutes or so, until the sugar is completely dissolved.
- If you don't like the seeds in the raspberry mixture, you can press it through a strainer to remove the seeds and discard them.
Preparing the Whipped Cream
- Combine the cold heavy cream and vanilla or vanilla paste in a chilled non-reactive bowl.
- Whisk by hand or using an electric mixture until the cream holds a loose peak. A soft peak will hold a lazy curve when the beater or whisk is held upside down.
- Then, sprinkle the sugar on top of the whipped cream and continue beating until soft peaks are formed.
Assembling the Pavlovas
- Make sure the meringues and lemon curd have completely cooled. If you assemble the dessert too soon then the lemon curd with begin to dissolve the meringue.
- Just before serving, layer lemon curd on top of the meringue, letting it slightly ooze out the sides of the outer shell. Top with the prepared whipped cream, some of the macerated raspberries, and a few fresh raspberries. Serve immediately.
Notes
NOTE: A recent addition on this recipe is the macerated raspberry mixture. Feel free to add this as optional, but I like the way it looks at tastes better than the original version of the recipe.
To store: Pavlova is best enjoyed fresh, but if you have leftovers they can be stored assembled pavlova in the refrigerator for up to 24 hours. The meringue will soften, but the flavors will still be delicious.
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 514Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 293mgSodium: 272mgCarbohydrates: 84gFiber: 1gSugar: 79gProtein: 14g
Make a Lemon Berry Pavlova This Summer!
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and review below—your feedback helps others and makes my day!
Share Your Creations!
If you snapped a photo, tag me on Instagram @goodlifeeats and use #goodlifeeatsrecipes—I’d love to see your beautiful pavlova!
Photography: photos taken in this post are by Rachael from Set the Table.
Starr says
How far in advance can these be made, will it stay fresh enough for 2-3 days dry?
Sylvia Fedyk says
Thanks for this. I made it for a dinner party when I wanted a dessert that could include my lactose-intolerant 20 year old and this was perfect. Easy, company worthy and beautiful, I just replaced the butter in the lemon-lime curd I made with solid Earth Balance. It also used up the container of egg yolks languishing in my freezer from my last meringue foray.
Kristin Morden says
This looks amazing and I can’t wait to make it!
brenda says
I stumbled upon the Pavlova/w raspberries and cream! This looks wonderful and I would love to eat it right now!
Beth @ Hungry Happenings.com says
I Stumbled Upon the Pavlova with Raspberries recipe. http://www.stumbleupon.com/submit?url=http%3A%2F%2Fwww.goodlifeeats.com%2F2011%2F04%2Fpavlova-with-pastry-cream-and-raspberries.html&title=Pavlova+with+Raspberries+and+Lemon+Curd+%7C+Easter+Dessert+%7C+Good+Life+Eats
Jen @ keepitsimplefoods says
This looks so amazing! 🙂
Nutella Love Affair says
I had a pavlova for the first time at Extraordinary Desserts and LOVED it! Can’t wait to try making it myself.