Today, I'm excited to share my favorite springtime and summer treat: Strawberry Pavlova with homemade Lemon Curd! This recipe, featuring a light meringue (or pavlova), was introduced to me by my dear friend Ruth who made my first pavlova.
Whether you're looking for a show-stopping Easter dessert or a refreshing summertime finale, this recipe is sure to impress. This recipe makes 8 large pavlova or 16 mini strawberry pavlova.
Pavlova
Pavlova are meringue desserts originating in New Zealand. While the exact origin remains debated, the first documented "Pavlova" emerged in 1927 New Zealand as a colorful jelly dish, far from the meringue masterpiece we know today.
A Feast for the Eyes and the Senses
This strawberry pavlova is visually stunning and deliciously delightful. It's a crisp, golden meringue base cradling a soft, marshmallow-like center. This gorgeous dessert is then adorned with a cloud of fluffy whipped cream, creating a canvas for the lemon curd and s strawberries to stand out.
The true star of the show is the homemade lemon curd. Its vibrant color and tangy flavor add a burst of zesty freshness, perfectly complementing the sweetness of the pavlova and cream. Lemon curd can be swirled with the cream, creating a beautiful marbled effect that is as pleasing to the eye as it is to the taste buds!
Strawberry Pavlova Recipe
Fresh, juicy strawberries take center stage as the crowning glory of this light and airy pavlova. Artfully nestled on a bed of creamy lemon curd, these vibrant, red berries add a burst of sweetness and color to every bite.
Indulge in the delightful textural contrast: the crisp meringue gives way to a soft, pillowy interior, creating harmony with the tangy lemon curd and the natural sweetness of strawberries.
This dessert is more than just a treat; it's a summer masterpiece captured in every spoonful. Each bite is an experience... You'll savor the flavors and create lasting memories!
How to Make Strawberry Pavlova with Lemon Curd
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Now, let's whip up the pavlova base: Use room temperature egg whites: Cold egg whites take longer to whip and may not reach the desired volume. Let them sit at room temperature for 30 minutes before using.
- In a large bowl of an electric mixer, use a whisk attachment to whisk the egg whites on medium speed until soft peaks form. Imagine a satiny peaks like clouds taking shape!
- Gradually add the sugar, one tablespoon at a time, whisking constantly until glossy and thick. All the sugar should dissolve for a perfect texture.
- use a rubber spatula to gently fold in the cornstarch, white vinegar, and vanilla extract. This step ensures a crisp yet tender pavlova that melts in your mouth.
- Spoon the mixture onto the baking sheet, shaping it into a round with slightly raised edges using the back of a large spoon. Use even scoops of 8 large pavlova or 16 mini pavlovas.
- Bake for 1 hour, reducing the temperature to 250°F (120°C) after 10 minutes. This slow baking creates a delightful balance of a crisp exterior and a soft, marshmallow-like center. Do NOT open the oven door while baking... Once baked, let pavlova cool down in the oven.
While the pavlova cools, prepare the tangy lemon curd:
- Whisk together eggs, sugar, lemon juice, and zest in a heatproof bowl.
- Place the bowl over simmering water and whisk constantly until thickened (coats the back of a spoon). This tangy and velvety curd takes about 8-10 minutes to come to life.
- Let the curd cool completely, then refrigerate.
Assembly
- Homemade whipped cream - Whip the cream and powdered sugar until stiff peaks form. This will be your fluffy cloud of sweetness.
- Gently transfer the cooled pavlova to a serving plate.
- Spread whipped cream in the center of baked meringue, creating a smooth base.
- Spoon dollops of lemon curd on top, swirling them gently with the cream.
- Finally, crown your creation with fresh, sliced strawberries (or other fresh fruit).
Gather your loved ones and savor each delightful bite! This is not just a dessert, it's a reflection of the love and care you put into creating memories.
Strawberry Pavlova Ingredients
- 4 large egg whites (save the egg yolk for other recipes!)
- 1 cup caster sugar or granulated sugar. You can make caster sugar by processing granulated sugar in a food processor! Caster sugar is just a superfine sugar.
- 1 teaspoon cornstarch
- 1 teaspoon white wine vinegar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
- 2 pounds Fresh strawberries (sliced) for topping
- Homemade lemon curd (recipe below)
Homemade Lemon Curd
- large eggs
- granulated sugar
- freshly squeezed lemon juice
- 1 lemon
- butter, cubed
Strawberry Recipes
Fresh Strawberry Pie with Cream Filling
Strawberry Milkshakes (without Ice cream)
How to Grow Your Own Strawberries the easy way!
Sourdough Strawberry Shortcake by Lisa Bass!
Storing Pavlova
While this delightful dessert is best enjoyed fresh, you can still enjoy leftovers with proper storage. Here's how to keep your pavlova delicious:
- Cool completely: Ensure your pavlova is completely cool before storing to prevent the whipped cream from melting.
- Airtight container and plastic wrap: Choose an airtight container large enough to comfortably fit your pavlova without crushing it. Wrap pavlova in plastic wrap and store them in an airtight container for up to 1 month.
- Separate storage: Store the pavlova base and toppings separately to maintain their textures. Place the pavlova base in the container and store the whipped cream and fresh fruit in separate air-tight containers.
- Refrigerate: Refrigeration is key! Store the pavlova and toppings in the refrigerator.
Remember: While refrigeration helps, the pavlova's texture will soften over time. For the best experience, enjoy your pavlova as soon as possible after assembling it.
Recipe Card
If you try this recipe and love it, I’d love if you give it 5 stars and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Strawberry Lemon Pavlova
This recipe creates a stunning pavlova with a crisp exterior, a soft marshmallow center, and a delightful combination of sweet, tangy, and fresh flavors.
Ingredients
- For the Pavlova:
- 4 large egg whites
- 1 cup granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- For the Whipped Cream:
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- For the Homemade Lemon Curd:
- 3 large eggs
- ¾ cup granulated sugar
- ½ cup freshly squeezed lemon juice
- Zest of 1 lemon
- ¼ cup unsalted butter, cubed
- For Assembly:
- 2 pounds Fresh strawberries (sliced)
Instructions
- Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- In a clean bowl, whisk egg whites on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, whisking until glossy and stiff peaks form.
- Gently fold in cornstarch, white vinegar, and vanilla extract.
- Spoon the mixture onto the prepared baking sheet, shaping it into a round with slightly raised edges.
- Bake for 1 hour, reducing the temperature to 250°F (120°C) after 10 minutes.
- While the pavlova cools, prepare the lemon curd. In a heatproof bowl, whisk together eggs, sugar, lemon juice, and zest. Place the bowl over simmering water and whisk constantly until thickened (coats the back of a spoon), about 8-10 minutes. Let cool completely, then refrigerate until needed.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Assemble the pavlova by placing it on a serving plate. Spread whipped cream over the top, then dollop lemon curd on top. Gently swirl the cream and curd together.
- Finish the dessert by topping with fresh strawberries.
Notes
- For perfectly separated egg whites, ensure your bowl and whisk are completely clean and grease-free.
- Let the pavlova cool completely before assembling to prevent the whipped cream from melting.
- Adjust the amount of lemon curd and strawberries to your taste.
For Pavlova:
- Use room temperature egg whites: Cold egg whites take longer to whip and may not reach the desired volume. Let them sit at room temperature for 30 minutes before using.
- Don't overmix: Once you add the sugar, stop whisking once stiff peaks form. Overmixing can lead to a tough and dry pavlova.
- Draw a circle on the parchment paper: This helps guide you in shaping the pavlova base.
- Let the pavlova cool completely: This is crucial to prevent the whipped cream from melting. Turning off the oven and leaving the pavlova inside with the door slightly ajar can help it cool slowly and prevent cracking.
For Lemon Curd:
- Use a double boiler: This helps prevent the eggs from scrambling while cooking the lemon curd.
- Whisk constantly: This ensures even cooking and prevents burning.
- Strain the lemon curd: This removes any bits of cooked egg or zest that may be present.
- Chill the lemon curd completely: This allows it to thicken and set before using it on the pavlova.
For assembly:
- Assemble just before serving: The pavlova is best enjoyed fresh, as it can soften over time.
- Use ripe but firm strawberries: Soft strawberries will release too much moisture and can make the pavlova soggy.
- Get creative with the toppings: You can also use other fruits besides strawberries, such as raspberries, blueberries, or kiwi.
- Dust with powdered sugar for an extra touch: This adds a bit of sweetness and visual appeal.
Additional Tips:
- Make the lemon curd ahead of time: You can make the lemon curd up to 3 days in advance and store it in the refrigerator in an airtight container.
- Use a stand mixer if you have one: This can make whipping the egg whites and cream much easier.
- Have fun and experiment! This recipe is a great foundation, but feel free to customize it to your liking!
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 408Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 119mgSodium 69mgCarbohydrates 58gFiber 3gSugar 52gProtein 6g
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