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!
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.
Why You’ll Love this Recipe
✔ Elegant Yet Easy – This lemon curd 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.
✔ Customizable & Diet-Friendly – Easily adapt the toppings to fit different dietary needs. It’s naturally gluten-free and can be made dairy-free with simple swaps.
✔ Make-Ahead Friendly – The meringue can be prepared in advance, making it a stress-free dessert for entertaining. Just assemble before serving!
Creating This Pavlova Dessert
What do you do when you make a batch of Homemade Lemon Curd and have a bunch of leftover egg whites? You make pavlovas for dessert! That’s exactly what I did.
I topped mine with lemon curd and fresh raspberries, but one of the best things about pavlova is how customizable it is. You can top it with whatever is in season—strawberries, blueberries, or even tropical fruits.
Lately, I’ve been on a berry kick—especially raspberries. I love them for breakfast, snacks, desserts…pretty much anytime. But they can be pricey! When I spotted a sale this week, I grabbed a couple of containers and knew they’d pair perfectly with the crispy meringue and creamy lemon curd.
I also love that pavlova is a great warm-weather dessert. Unlike other baked goods, it doesn’t require a super-hot oven, making it totally doable on a spring or summer day.
On a side note, Madeline took one look at this and decided to call it a “dessert quesadilla.” No idea where that came from! My husband thinks it’s because the pavlova is white and flat like a tortilla, with “cheese-colored” lemon curd on top.
I still don’t see it, but maybe she just thought pavlova was too tricky to say.
★★★★★
Reader Review
“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.”
—Sylvia
What is Pavlova?
Pavlova is a light and airy meringue-based dessert with a crispy shell and a soft, marshmallow-like center.
Ever wondered where the name pavlova came from?
It was inspired by 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.
Because of this, pavlova remains especially popular in Australia and New Zealand, though it has gained popularity in the U.S. in recent years—likely because of its stunning presentation.
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.
The best part? You probably already have the ingredients to make the meringue base! Despite its fancy appearance, pavlova is surprisingly simple to make.
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Tools and Supplies to Make Dessert Pavlova
With the right tools, making this lemon curd pavlova is even easier than you’d think! Here’s what you’ll need to achieve the perfect light, airy texture.:
- Stand Mixer with Whisk Attachment – Essential for whipping the egg whites into stiff, glossy peaks.
- Rubber Spatula – Helps scrape down the sides of the mixing bowl to ensure everything is well incorporated.
- Parchment Paper – Prevents sticking and makes it easy to transfer the meringue to the baking sheet.
- Baking Sheet – Provides a sturdy, flat surface for baking the meringue disks.
- Pencil – Useful for tracing circle guides onto parchment paper to shape even pavlovas.
Having these tools ready will set you up for pavlova success!
Lemon Curd Pavlova Ingredients
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.
Meringue Ingredients
These ingredients create the light, crisp meringue shell with a soft, marshmallow-like center:
- Egg Whites – The foundation of the meringue (separate carefully for best results).*
- 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.
- Vanilla Bean Paste or Vanilla Extract – Adds warm, aromatic flavor.
Katie’s Tip: Need help separating eggs? Check out my guide on how to separate egg whites from yolks.
Macerated Raspberries
These lightly sweetened berries add a juicy, flavorful contrast to the crisp meringue:
- Fresh Raspberries – Their tartness pairs beautifully with the sweet meringue and lemon curd.
- Chambord Liqueur – Adds depth and a hint of raspberry flavor (optional).
- Granulated Sugar – Helps draw out the juices, creating a syrupy coating.
Whipped Cream
A layer of fluffy, lightly sweetened cream balances the tart lemon curd:
- Heavy Cream – Whips up into a rich, airy topping.
- Powdered Sugar – Sweetens the cream without making it grainy.
- Vanilla Bean Paste or Vanilla Extract – Adds an extra layer of flavor.
Pavlova Toppings
The finishing touches that bring it all together:
- Lemon Curd – A tangy, silky contrast to the crisp meringue (use the egg yolks left over from the meringue!).
- Vanilla Whipped Cream – Adds a smooth, creamy texture.
- Macerated Raspberries & Fresh Raspberries – Bright and juicy, the perfect final touch!
How to Make Lemon Curd Pavlova
This light and airy pavlova comes together in just a few steps! The crisp meringue bakes low and slow, then gets topped with tangy lemon curd, fluffy whipped cream, and fresh raspberries for the perfect balance of flavors and textures.
- Prep & 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 & Flavoring – Gradually mix in sugar and cornstarch, then add lemon juice and vanilla. Beat until stiff, glossy peaks form.
- Shape & 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 & 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.
Tips for Making a Perfect Pavlova
Lemon Curd Pavlova is a light and elegant dessert that’s perfect for special occasions and gatherings! Here are a few tips to ensure the best results:
- Customize the Toppings – Pavlova is incredibly versatile. Try citrus curd, fluffy whipped cream, or fresh seasonal fruit to switch things up.
- 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.
- Homemade or Store-Bought Lemon Curd – Making homemade lemon curd is easier than you think, and you can even can it for later! But if you’re short on time, store-bought works too.
With these simple tips, your pavlova will turn out light, crisp, and beautifully topped every time!
Pavlova Substitutions & Variations
One of the best things about this lemon curd 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.
Topping Variations
- Instead of Lemon Curd – Try Raspberry Curd, Orange Curd, Coconut Lemon Curd, Grapefruit Curd, Almond Custard, or simply whipped cream.
- Fruit Alternatives – Swap raspberries for fresh macerated strawberries, blackberries, blueberries, lemon blueberry sauce, strawberry sauce, or a mix of summer berries.
- Non-Berry Options – Fresh peaches pair beautifully with almond custard or whipped cream.
Store-Bought vs. Homemade Curd
Not sure which is the best lemon curd for pavlova? Homemade versions give the freshest flavor, but high-quality store-bought options work well in a pinch!
Substitution Tips
- Keep changes minimal – Only swap one ingredient at a time so you can pinpoint what works best.
- Avoid altering the meringue – The structure is delicate, so stick to simple changes like swapping extracts or adding lemon zest for extra flavor.
No matter how you customize your pavlova, these swaps will help you create a dessert that suits your taste while keeping its light, crisp texture and balanced flavors!
Lemon Curd Pavlova FAQs
Got questions about how to make mini lemon curd pavlova? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.
Can I Make Pavlova Ahead of Time?
Yes, but it’s best to assemble just before serving for the best texture. Here’s how to prep in advance:
- 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.
What’s the Best Way to Store Pavlova with Lemon Curd?
Pavlova is best enjoyed fresh, but if you have leftovers:
- Store assembled pavlova in the refrigerator for up to 24 hours.
- The meringue will soften, but the flavors will still be delicious.
Why Did My Pavlova Turn Out Chewy Instead of 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.
Try This Lemon Curd Pavlova at Home!
Next time you’re craving a show-stopping dessert, try this pavlova with lemon curd—light, crisp, and full of bright flavor! With its crispy meringue, tangy lemon curd, and fresh raspberries, it’s a show-stopping treat that’s easier to make than it looks.
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!
More Special Occasion Desserts
Looking for a show-stopping dessert for your next gathering? These crowd-pleasing treats are perfect for holidays, celebrations, or when you want to impress with minimal effort:
- Plum Tart – Flaky puff pastry topped with sweetened vanilla cream cheese and juicy plums—a stunning yet simple dessert!
- Pineapple Carrot Cake – This easy 9×13-inch carrot cake is moist, spiced with cinnamon and ginger, and finished with tangy cream cheese frosting—perfect for potlucks and barbecues.
- Strawberry Rhubarb Pie – Made with a homemade all-butter crust and three pounds of fruit, this pie is bursting with fresh, vibrant flavor thanks to a hint of orange and lemon zest.
- Sous Vide Crème Brûlée – Silky vanilla custard topped with caramelized sugar. The sous vide method makes it nearly foolproof while keeping that signature crisp sugar shell.
- Dark Chocolate Molten Lava Cake Sundaes – A rich, fudgy lava cake with a gooey center, topped with ice cream and sliced almonds—pure chocolate decadence!
- Strawberry Fool – A light and creamy strawberry dessert that’s as simple as it is delicious. Mashed strawberries are folded into freshly whipped cream, making it a fun twist on classic strawberries and cream.
No matter the occasion, these desserts—just like this pavlova—are guaranteed to impress!
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Have you ever eaten pavlova before?
Lemon Curd Pavlova with Raspberries
This Lemon Curd Pavlova is topped with fresh raspberries. 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
Recipe Preparation
- Prepare by preheating your oven to 250 degrees F.
- 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. Save the yolks the lemon curd or another favorite recipe that requires egg yolks.
- Bring the egg whites to room temperature for 30 minutes before beginning the recipe.
- 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.* Then, bake at 250 degrees F 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 baking, 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.
Make sure the the meringues and lemon curd have completely cooled.
- 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.
NOTE: If you assemble the dessert too soon then the lemon curd with begin to dissolve the meringue.
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.
Meringue Next Preparation Tips:
- 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.
Recommended Products
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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
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.