This Lemon Raspberry Pavlova is a light and airy meringue-based dessert, featuring a crisp outer shell and a soft, marshmallow-like center. Topped with tangy lemon curd, fresh raspberries, and a dollop of whipped cream, this pavlova is perfectly balanced between sweet and tart flavors. The addition of lemon zest and a drizzle of raspberry sauce makes it an elegant and refreshing treat for any occasion.
For the Meringue Base
4 large egg whites (room temperature)
1 cup granulated sugar
1 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract
A pinch of salt
For the Lemon Curd
½ cup fresh lemon juice
Zest of 1 lemon
½ cup granulated sugar
4 large egg yolks
6 tbsp unsalted butter, cubed
For the Raspberry Sauce
1 cup fresh raspberries
2 tbsp granulated sugar
1 tsp lemon juice
For Garnish
Fresh raspberries
Whipped cream
Lemon zest
Powdered sugar (optional)
Make the Meringue Base
1
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean mixing bowl, beat egg whites with a pinch of salt on medium speed until soft peaks form.
- Gradually add sugar, one spoon at a time, beating on high speed until stiff, glossy peaks form.
- Gently fold in cornstarch, vinegar, and vanilla extract using a spatula.
- Spoon the meringue onto the parchment paper, shaping it into a round nest with a slight indentation in the center.
- Bake for 90 minutes, then turn off the oven and let the meringue cool inside with the door slightly open.
Prepare the Lemon Curd
2
- In a saucepan, whisk together lemon juice, zest, sugar, and egg yolks.
- Cook over medium heat, stirring constantly, until thickened (about 5 minutes).
- Remove from heat and stir in butter cubes until fully incorporated.
- Strain the curd through a fine sieve and let it cool completely.
Make the Raspberry Sauce
3
- In a saucepan, combine raspberries, sugar, and lemon juice.
- Simmer over medium heat for 5 minutes, stirring occasionally.
- Strain the sauce through a sieve to remove seeds and set aside.
Assemble and Serve
4
- Spread the cooled lemon curd over the meringue base.
- Top with fresh raspberries and a dollop of whipped cream.
- Drizzle with raspberry sauce and sprinkle with lemon zest.
- Dust lightly with powdered sugar for an elegant finish.
Pro Tips
5
- For extra stability, beat egg whites in a glass or metal bowl (avoid plastic).
- Bake pavlova on a dry day to prevent excess moisture from making it chewy.
- For a dairy-free version, use coconut whipped cream instead of regular cream.
CategoryChefs Choice, Desserts
Ingredients
For the Meringue Base
4 large egg whites (room temperature)
1 cup granulated sugar
1 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract
A pinch of salt
For the Lemon Curd
½ cup fresh lemon juice
Zest of 1 lemon
½ cup granulated sugar
4 large egg yolks
6 tbsp unsalted butter, cubed
For the Raspberry Sauce
1 cup fresh raspberries
2 tbsp granulated sugar
1 tsp lemon juice
For Garnish
Fresh raspberries
Whipped cream
Lemon zest
Powdered sugar (optional)
Directions
Make the Meringue Base
1
- Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.
- In a clean mixing bowl, beat egg whites with a pinch of salt on medium speed until soft peaks form.
- Gradually add sugar, one spoon at a time, beating on high speed until stiff, glossy peaks form.
- Gently fold in cornstarch, vinegar, and vanilla extract using a spatula.
- Spoon the meringue onto the parchment paper, shaping it into a round nest with a slight indentation in the center.
- Bake for 90 minutes, then turn off the oven and let the meringue cool inside with the door slightly open.
Prepare the Lemon Curd
2
- In a saucepan, whisk together lemon juice, zest, sugar, and egg yolks.
- Cook over medium heat, stirring constantly, until thickened (about 5 minutes).
- Remove from heat and stir in butter cubes until fully incorporated.
- Strain the curd through a fine sieve and let it cool completely.
Make the Raspberry Sauce
3
- In a saucepan, combine raspberries, sugar, and lemon juice.
- Simmer over medium heat for 5 minutes, stirring occasionally.
- Strain the sauce through a sieve to remove seeds and set aside.
Assemble and Serve
4
- Spread the cooled lemon curd over the meringue base.
- Top with fresh raspberries and a dollop of whipped cream.
- Drizzle with raspberry sauce and sprinkle with lemon zest.
- Dust lightly with powdered sugar for an elegant finish.
Pro Tips
5
- For extra stability, beat egg whites in a glass or metal bowl (avoid plastic).
- Bake pavlova on a dry day to prevent excess moisture from making it chewy.
- For a dairy-free version, use coconut whipped cream instead of regular cream.
Notes
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