Citrus at its best!

Lemon Pavlova

Lemon Pavlova

Lemon Pavlova: vanilla meringue topped with lemon curd, cream and toasted nuts.

Making indulgent lemon curd is not difficult, and it is a fabulous way of using up the 6 egg yolks that you are going to have left after making this stunning pavlova! This dessert is a showstopper fit for a festive table – soft and gooey in the center, crisp and crumbly on the edges, tart and creamy on top.

Recipe developed by @the_foodfox

Prep time: 30 min
Cooking time: 10 min
Baking time: 90 mins
Cooling time: 3 hrs
Serves: 8-10


For the pavlova:

  • 6 egg whites
  • 500 g caster sugar
  • 15 ml corn flour
  • 5 ml vanilla essence
  • 15 ml LemonGold® juice

Lemon curd (makes about 2 cups):

  • Rind (peeled) and juice of 3 LemonGold® lemons
  • 1 cup white sugar
  • 180 g butter, cubed
  • A pinch of salt


For the pavlova:

  1. Preheat oven to 120 ℃. Line a large baking tin with non-stick baking paper.
  2. Add the egg whites into a large, clean, dry mixing bowl. Whisk until soft peaks form, then start adding the sugar little by little, whisking continuously. Continue until all the sugar is incorporated and you have a thick glossy mixture.
  3. Add the corn flour, vanilla and lemon juice and whisk to mix.
  4. Use dots of the mixture to make the baking paper stick to the tin, then pour the stiff mixture into the center of the tin. Use a spoon to edge it into a circular shape like a cake. Bake for 90 minutes at 120 C. Turn off the oven without opening the door and leave to cool slowly for 3 hours.
  5. When cool, remove from the oven, carefully remove the paper, transfer to a serving plate and cover with plastic until ready to use.

For the lemon curd:

  1. Put the peeled rind in a food processor with the sugar. Process to a fine yellow mixture.
  2. Add the butter and process to mix to a creamy paste.
  3. Add the yolks and mix well. Add the lemon juice and mix well, scraping the sides and mixing one last time.
  4. Tip the mixture into a small saucepan over low heat (it can burn easily, so be patient). Stir slowly and continuously until the sugar has melted and the mixture thickens. Do not let it boil, but heat it up until it is steaming hot, stirring.
  5. Pour into a glass jar, cover, and refrigerate until ready to use (will keep well in the refrigerator for at least 1 week.)

Note: If any any stage the lemon curd starts to burn with little brown spots, quickly strain the mixture through a sieve and transfer to a clean saucepan. Continue to cook over very low heat, stirring continuously, until thickened and glossy.

To serve:

  • 250 ml fresh cream, whipped to soft peaks
  • A handful chopped pistachios or almond flakes, lightly toasted

To serve, top the cooled pavlova with dollops of whipped cream and lemon curd, then use a teaspoon to swirl the dollops together decoratively. Top with toasted nuts. Slice like a cake and serve immediately.

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