Pavlova for Easter with Lemon Curd and Fresh Fruits

Pavlova with lemon curd

This year for Easter I decided to prepare something dreamy and airy. What better option than to go with pavlova? I went for a pavlova with lemon curd and fresh fruits. Never heard of pavlova? According to my research this dish is seen as the national dish of either Australia or New Zealand, both countries are still fighting about that. In the 1920’s the Russian ballerina Anna Pavlova visited both countries and this dish was invented in her honor. It contains a meringue base, which usually has the shape of a nest and is filled with whipped cream and fresh fruits.

pavlova with lemon curdI considered this perfect for Easter. What other holiday means more hope?

pavlova with lemon curdCompared to regular meringue, pavlova has a crunchier outside, yet a very soft and marshmallow-like inside. This is due to the fact that a little bit of vinegar and cornstarch are added to the meringue. Normally the whipping cream is left plain, however, I infused it with some lemon curd and sweetened it a bit. The lemon curd serves then as the top layer, which I complemented with blueberries. If you like tangy desserts, this one is for you. Airy, fluffy, dreamy, just like the ballerina Pavlova, this is a show-stopper you no doubt can serve on Easter and beyond.

pavlova with lemon curd

Pavlova with Lemon Curd

Serves: One pavlova of 20-24cm in diameter
Cooking Time: 30min preparation + 2 hrs of baking


  • Pavlova
  • 4 egg whites
  • A pinch of salt
  • 200 grams of regular sugar
  • 1/2 teaspoon of white vinegar
  • 2 teaspoons of cornstarch

  • Lemon Curd
  • 4 egg yolks
  • 80-120 grams of regular sugar (test if you want more sugar when you make the cream)
  • Zest from three large lemons
  • Juice from three large lemons
  • 80 grams of butter at room temperature

  • Whipping Cream and Decoration
  • 200 milliliters/grams of heavy cream
  • 20 grams of white sugar
  • 1 teaspoon of vanilla extract, see here how to make your own
  • 2 tablespoons of lemon curd from above
  • Lemon, blueberries, fresh flowers



For the pavlova use one of your cake pans to draw a circle on parchment paper, I usually use one of 20cm in diameter. Turn paper upside down and line baking sheet with it. The circle should still be visible.


Then clean your bowl and your mixer thoroughly. You don't want any grease on any of your utensils for this. You can also take a slice of lemon and rub your bowl with it or put a little bit of vinegar on a paper towel and wipe everything off. Don't worry, the smell vanishes quickly.


Separate the eggs, making sure no egg yolk accidently mixes with the egg whites. Remember, no grease for the egg whites. Beat the egg whites on medium high speed, add a pinch of salt and beat until soft peaks form when you take out the mixer. This takes about 2-3 minutes.


Now slowly add the sugar while you continue mixing on high for another three minutes. The meringue should start looking glossy and should become stiffer. Continue beating until very stiff. This should take about 7 minutes total. There are several tests to know when you are done. Either you can turn the bowl upside down and the meringue does not get out and you can also take some meringue between your fingers and check whether you feel any sugar crumbs. If you don't, the meringue is ready for use, the sugar dissolved. Fold in vingear and sifted cornstarch, just until combined.


Take a spoon or spatula to create a big nest inside the circle on the parchment paper. I usually use two spoons to create the outer walls.


Bake pavlova at 100 degrees Celsius for one hour, reduce heat to 80 degrees and bake for another hour. Leave in turned off oven for another half hour or longer. Let cool.


For the lemon curd place all ingredients except for the butter in a medium-sized pot. Make sure you check beforehand that the pot fits, without touching the bottom, into a large pot as you will have to thicken the curd in a double-boiler.


Pour water about 4-5cm high into the large pot and bring to boil. Then reduce temperature so that water simmers. Make sure the water is not too hot, but only simmers.


Now place the pot with the egg mix on top and whisk. Whisk all the time. It takes about 10 minutes for the curd to start thickening, so don't increase the temperature too early as otherwise the egg yolks will curdle. If it doesn't thicken after ten minutes, increase the temperature gently.


Once you have the consistency of a thick sauce, take the pot out (still stirring) and slowly add the butter. I usually cut the butter into 4-6 pieces and add one piece at the time. Transfer to a jar and let cool off with lid.


Assemble pavlova by beating heavy cream with sugar, vanilla extract and lemon curd until stiff. Put whipping cream inside the nest and decorate with lemons, blueberries and fresh flowers. Serve immediately.


No idea what to do with the leftover egg yolks? Check out see this blog post including how to freeze them properly. Pavlova is best served fresh. You can make the meringue one or two days before, keep in an airtight container at room temperature.

pavlova with lemon curdHappy Easter to everyone!

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  • Reply
    Lizet Flores de Bowen
    Friday May 11th, 2018 at 06:38 PM

    Making it this weekend. My friend and I are treating us to amazing food for Mother’s Day, and this is the dessert I chose. Already dreaming about it. Great recipe!

    • Reply
      Friday May 11th, 2018 at 06:39 PM

      Lizet, you have to let me know how it turns out and how you like it! My husband and me were both huge fans, I actually made it for our wedding anniversary 🙂 I still need to make your chipas soon!

      • Reply
        Lizet Flores de Bowen
        Sunday May 13th, 2018 at 11:10 PM

        It was amazing!! not just delicious, but beautiful. Everybody was impressed. I’ll be making it more often 🙂 Thanks for the recipe!

        • Reply
          Monday May 14th, 2018 at 12:11 PM

          Lizet, I am so happy to hear that! Thanks for letting me know!

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