Lemon Raspberry Pavlova

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

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

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

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

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

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.

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