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Light Lemon Curd Pavlova Recipe Easy Homemade Dessert with Strawberries and Whipped Cream

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A light and airy pavlova with a crisp meringue shell and soft marshmallow center, topped with homemade lemon curd, fresh strawberries, and whipped cream. Perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) caster sugar (superfine sugar)
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • Pinch of salt
  • 3 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
  • Zest of 2 lemons
  • 6 tbsp (85g) unsalted butter, cut into small pieces, room temperature
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract (optional)
  • 1 pint (about 300g) fresh strawberries, hulled and sliced

Instructions

  1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch (18cm) circle as a guide.
  2. In a clean, dry bowl, beat the 4 egg whites on medium speed until soft peaks form (about 2-3 minutes).
  3. Gradually add the caster sugar, one tablespoon at a time, while continuing to beat on high speed until stiff peaks form (about 7-8 minutes).
  4. Gently fold in the vinegar, cornstarch, and a pinch of salt using a spatula.
  5. Spoon and spread the meringue within the circle on the parchment, building the edges slightly higher than the center to create a shallow bowl shape.
  6. Bake for 1 hour 15 minutes to 1 hour 30 minutes until the outside is dry and crisp but the inside is still soft.
  7. Turn off the oven and leave the pavlova inside to cool completely for at least 1 hour or overnight.
  8. While the meringue bakes, whisk together eggs, sugar, lemon juice, and lemon zest in a medium saucepan.
  9. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of the spoon (about 10-12 minutes).
  10. Remove from heat and stir in butter pieces until fully melted and combined.
  11. Strain through a fine sieve if desired, then cover with plastic wrap touching the surface and chill until cool.
  12. Just before serving, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
  13. Wash, hull, and slice the strawberries.
  14. Place the cooled meringue on a serving plate, spoon the chilled lemon curd into the center, dollop with whipped cream, and scatter the fresh strawberries on top.
  15. Serve immediately or keep chilled (unassembled) until ready to eat.

Notes

Use room temperature egg whites for better volume. Add sugar slowly to avoid grainy texture. Cool pavlova slowly in the turned-off oven to prevent cracks. Lemon curd should be cooked gently over low heat and stirred constantly to avoid curdling. Whip cream just before serving for best texture. Pavlova cracks are normal and add rustic charm. For dairy-free version, substitute butter with coconut oil and cream with coconut cream.

Nutrition

Keywords: pavlova, lemon curd, dessert, strawberries, whipped cream, meringue, summer dessert, easy dessert, homemade lemon curd

Find it online: https://yumbelle.com/light-lemon-curd-pavlova-recipe-easy-homemade-dessert-with-strawberries-and-whipped-cream/