Today, I’m excited to share my favorite springtime and summer treat: easy Pavlova Recipe with Strawberries & 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 gorgeous show-stopping Easter dessert or a refreshing summertime finale, this recipe is sure to impress.
This strawberry pavlova is stunning and delicious. 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. The 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!
Fresh, juicy strawberries take center stage as the crowning glory of this light and airy pavlova. Beautifully nestled on a bed of creamy lemon curd, these bright red berries add a burst of sweetness and color to every bite!
Indulging in the delightful textural contrast… This crisp meringue gives way to a soft, pillowy interior, creating the base for fresh strawberries whipped cream and tangy lemon curd!
The Secrets to Easy Pavlova
Here are a few things I’ve learned along the way that really make a difference:
Room Temp Rockstar Eggs: Trust me on this one – letting your egg whites chill out at room temp for a bit before whipping is a game-changer. They just seem to get fluffier and happier that way, giving you those gorgeous, cloud-like peaks.
Sugar Shower, Slowly: When it comes to adding the sugar, patience is your best friend. Go slow, like you’re gently feeding it in, one spoonful at a time. This helps it dissolve properly and gives you that silky smooth meringue base. No grainy surprises here!
The Gentle Fold: When you’re adding the cornstarch, vinegar, and vanilla, treat the meringue like it’s precious cargo. A light hand with a spatula is key to keeping all that lovely air in, which translates to that perfect crisp-yet-melty bite.
Low and Slow is the Way to Go: That initial higher heat gets things started, but dropping the temp and letting it bake gently is where the magic happens. It’s all about that delicate balance of a crisp shell and a soft, marshmallowy inside. And seriously, resist the urge to peek! Let it do its thing in peace.
Cool Down Calm: Once it’s baked, just let the pavlova hang out in the oven until it’s completely cool. This gradual cool-down helps prevent any sad cracking situations.
Tangy Timing: While the meringue is doing its thing, whip up that lemon curd. Letting it cool completely and then chill in the fridge really helps those bright, zesty flavors pop. Plus, it thickens up beautifully.
Creamy Clouds, Gently Does It: When whipping your cream, go for those lovely stiff peaks, but be careful not to overdo it. You want a light and fluffy cloud to cradle all that goodness.
Swirl with Style: When you’re layering the lemon curd onto the whipped cream, don’t be afraid to get a little artistic with your swirls. It not only looks pretty but also distributes that tangy flavor in every bite.
Freshness is Your Crown: Those fresh strawberries (or whatever fruit you fancy) aren’t just for looks. They add a burst of freshness that cuts through the sweetness perfectly. Don’t skimp on them!
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.
More Strawberry Recipes
- Strawberry Freezer Jam – This no cook, low sugar strawberry jam keeps that fresh strawberry flavor for over a year and is perfect on soft sourdough rolls!
- Fresh Strawberry Pie with Cream Cheese – The perfect dessert for strawberry season… You’ve got to try this one!
- Strawberry Milkshakes (without Ice cream) – No milk, no problem… This easy strawberry milkshake is the perfect treat on a hot summer day!
- Fresh Strawberry Walnut Salad – An easy salad loaded with fresh greens and strawberries with a homemade light vinaigrette salad dressing!
I want to know what YOU think, Please review the recipe card!
If you try this recipe, I’d love if you give it a review on the recipe card, and let me know how it turned out in the comments or review! Tag me on Instagram @farmhouse_harvest with your delicious creation!
Easy Pavlova Recipe with Strawberries & Lemon Curd
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, butter 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.
Video
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.
- 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.
- 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.
- 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.
- 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
About Juliea
Juliea is a mother of six, a sourdough baker, and a homestead builder living in Idaho. Alongside her husband and their horse, Dude, she manages a busy farmhouse and shares her love for scratch-cooking and simple homemaking. Through her blog and YouTube channel, she helps millions of families every year master the art of the handmade home.
3 comments
Timber
This is the perfect dessert for any occasion. It’s the perfect amount of tart, with the lemon and the strawberries. Super great!
Deb c
I assume we should also put the 1/4 cup of butter the recipe calls for into the lemon curd. I don see what to do with it in your instructions.
Juliea Huffaker
Thank YOU for pointing that out Deb! Yes the butter goes in with the lemon curd ingredients!