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Lemon Pavlova

  • Author: Chris Dalziel
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 8-10 servings 1x
  • Category: Dessert
  • Method: n/a
  • Cuisine: Russian


A light and tasty dessert, perfect for any gathering.



Lemon Curd (filling):

  • 12 egg yolks
  • Zest from 6 lemons
  • Juice from 6 lemons
  • ¾ cup of butter
  • 3 cups of organic sugar  (if you prefer the lemon curd less sweet you can cut back the sugar to 2 1/2 cups.)


  • Whites from 12 eggs, at room temperature
  • 1 tsp. cream of tartar
  • 4 tsp. vanilla extract
  • 1 1/2 cups of organic sugar

Whipping Cream (topping):

  • 2 cups of heavy cream
  • 2 tbsp. organic sugar
  • 1 tsp. vanilla


Lemon Curd:

  • Mix all ingredients together.
  • Put in a heavy bottom sauce pan and stir (or whisk) over low heat until the mixture bubbles and thickens.
  • Lemon curd should coat the spoon when it is thick enough.
  • Spoon into hot, sterilized jars.  Complete 2 part lids.
  • Cool at room temperature and then refrigerate.
  • Makes 3 pints.  (You’ll use 3 cups for this dessert and have 3 cups for spreading on toast or filling tart shells.)

Meringue Base:

  • Beat egg whites for 1 minute on medium speed with your electric mixer, or hand beater.
  • Add 1 tsp. cream of tartar and beat for another minute.
  • Add 4 tsp. vanilla extract and beat for another minute.
  • Mixture will foam and begin to form peaks.
  • Add sugar ¼ cup at a time while continuing to beat on medium speed.
  • Allow the sugar to dissolve completely after each addition until 1 1/2 cups of sugar have been added.
  • Continue beating until stiff peaks form and the meringue is glossy.
  • Meanwhile, preheat oven to 325F.  Cover 3 baking sheets with baking paper.  Draw two 7 inch circles on each baking sheet/paper.  Spoon 1/6th of the mixture, about 2 cups, onto each circle, and spread evenly with a knife.  Bake each baking sheet in the 325*F oven for 25 minutes.
  • Once all three baking sheets have baked until they are golden brown.  Turn off the oven; adjust the baking sheets so that all 3 can fit in the oven at once.
  • Allow to cool in the oven naturally.
  • The meringues will rise and expand as they bake but then shrink as they cool.
  • Once they are cool, remove from the baking sheet and gently peel the baking paper from the underside of the meringue, being careful not to break the meringue shell.
  • If it does break, don’t worry, just piece it back together, on a plate.  It will be covered with whip cream and lemon curd so it won’t look badly.
  •  The Pavlova uses 4 meringues and you’ll have two left for another dessert.

Whipping Cream:

  • Beat cream, sugar and vanilla together until thick and stiff peaks are form.

Assembling the Pavlova:

  • You’ll want to assemble the Pavlova just before serving, so that the crispness of the meringue is not compromised.
  • Place the first meringue on a cake plate.
  • Put a 1/3 cup of whipped cream on top of the meringue, and spread evenly with a knife.
  • Put another meringue on top of that and spread 1/3rd cup of whip cream over the top.
  • Place a third meringue over this and put 1 cup of lemon curd on this one and spread it evenly.
  •   Spoon 2 cups lemon curd on top of the topmost meringue and top with whipped cream.

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