Berry Pavlova with Lemon Curd

I’ve been getting a lot of requests for this pavlova recipe – it’s one I’ve been making for years, and I often teach it in classes and use it as a base recipe for other pavlovas, but this is my go-to, with lemon curd made out of the egg yolks you’ll have left after you make the meringue. It’s perfect – you need something sweet-tart to go with the crunchy-chewy-marshmallowy meringue and creamy-sweet whipped cream. Pavlova truly is the ultimate dessert. This makes a relatively small one, but you could scale it up – I often double the recipe (6 egg whites + 1 1/2 cups sugar) to make a larger pavlova, or two, or one large and a bunch of small ones, or just straight-up meringues. It’s a very versatile formula.

And if you’re at all nervous about the meringue turning out, or if it doesn’t look perfect (who cares though!), you could bash it up and layer it in glasses or a trifle dish to make Eton mess – my other favourite dessert!



Besides the lemon curd, which will last in your fridge for a couple weeks at least, I like to top a pavlova with some form of juicy fruit: berries (even/especially frozen ones) simmered with sugar until they break down and release their juices is my standard, but plums are also divine, or peaches, sour cherries, or simmered rhubarb! And I saw a friend post a mango pavlova on Instagram last week that looked divine.

Whatever you decide to top it with, you can have all the components ready to go ahead of time to assemble when you need it – or assemble your pavlova early in the day if you’d like the layered part to soften before it’s time for dessert.

Berry Pavlova with Lemon Curd

AuthorJulie

Yields1 Serving

3/4 cup sugar
1 tsp cornstarch
1/2 tsp cream of tartar (optional)
3 large egg whites
1/2 tsp vanilla
Lemon Curd:
3 egg yolks
1/2 cup sugar
zest and juice of 1 lemon
1/4 cup butter, cut into pieces
To serve:
fresh berries or berry compote
whipped cream (about 2 cups cream + 2 Tbsp sugar)

1

Preheat the oven to 250F and line a large baking sheet with foil or parchment.

2

In a small bowl or measuring cup, stir together the sugar, cornstarch and cream of tartar. In a large glass or stainless steel bowl, beat the egg whites with an electric mixer until very foamy; gradually add the sugar, beating until the mixture holds stiff, glossy peaks, and has the consistency of shaving cream. Beat in the vanilla.

3

Scrape the mixture onto the baking sheet and shape it into a 9-inch nest with the back of a spoon; for smaller pavlovas, drop heaping spoonfuls of meringue onto the sheet, then dip in the tip of a teaspoon and turn to make indents in the middle. Bake for 1 hour (no matter the size), until just barely golden, set and dry.

4

Meanwhile, make the lemon curd: in a small-medium saucepan, whisk together the egg yolks, sugar, lemon zest and juice. Set over medium-high heat and whisk until bubbling and thickened. Remove from the heat and add the butter. Set aside for a few minutes, then whisk until smooth. Pour into a bowl through a sieve, cover and refrigerate until well chilled.

5

To serve, will the meringue with lemon curd, then top with the whipped cream and berries or berry compote. Serves 6.

Category

Ingredients

 3/4 cup sugar
 1 tsp cornstarch
 1/2 tsp cream of tartar (optional)
 3 large egg whites
 1/2 tsp vanilla
Lemon Curd:
 3 egg yolks
 1/2 cup sugar
 zest and juice of 1 lemon
 1/4 cup butter, cut into pieces
To serve:
 fresh berries or berry compote
 whipped cream (about 2 cups cream + 2 Tbsp sugar)
Berry Pavlova with Lemon Curd
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About Julie

708 comments on “Berry Pavlova with Lemon Curd

  1. Carol S-B
    April 26, 2021 at 8:44 am

    Oh, this looks so amazing. What a show-stopper of a dessert!
    I’m looking forward to trying this one.
    And it would be kind of light, for after a large-ish meal.

    • basketrandom
      April 10, 2025 at 1:22 pm

      This Berry Pavlova with Lemon Curd sounds absolutely divine! The tartness of the lemon curd must balance beautifully with the sweet meringue and fresh berries. I’d love to know if there’s a recommended berry combo or any tips for getting the pavlova perfectly crisp on the outside and soft inside!

    • basketrandom
      April 10, 2025 at 1:23 pm

      This Berry Pavlova with Lemon Curd sounds absolutely divine! The tartness of the lemon curd must balance beautifully with the sweet meringue and fresh berries. I’d love to know if there’s a recommended berry combo or any tips for getting the pavlova perfectly crisp on the outside and soft inside!

    • BPD Test
      September 26, 2025 at 8:44 pm

      This sounds amazing! I love the idea of using the leftover egg yolks for the lemon curd – such a smart trick. It’s also great to hear how versatile the recipe is, from scaling up to turning imperfect meringues into a trifle. Can’t wait to try this ultimate dessert!

    • Square Face Generator
      January 7, 2026 at 4:39 am

      This pavlova recipe sounds amazing! I love how you use the leftover egg yolks for lemon curd—such a smart way to avoid waste. The idea of bashing it up for a trifle if it doesn’t turn out perfectly is so reassuring for beginners like me.

    • admin
      August 20, 2026 at 8:09 am

      the leftover egg yolks for the lemon curd instead of UniFicarPDF.com letting them go to waste. The combination of crisp, marshmallowy meringue, creamy whipped cream, tart lemon curd, and fresh berries sounds perfect. I also like the idea of using different fruits depending on the season. The tip about turning a cracked pavlova into an Eton mess is especially helpful for anyone making it for the first time

    • vicoro
      August 20, 2026 at 8:11 am

      I made this and topped with blackberriesI UniFicarPDF.com made this and topped with blackberries

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  2. Heather
    April 26, 2021 at 6:31 pm

    The family loved this! Thank you for sharing.

  3. Shar
    April 28, 2021 at 4:14 pm

    I had made this for years, anything goes in the fruit season, my favourite is raspberry/blueberry.

  4. Cindy
    May 4, 2021 at 9:51 pm

    I made this and topped with blackberries, raspberries and blueberries. It was a hit! Will be making this again!

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      Yay! that sounds amazing!!

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  5. Bonnie White
    July 18, 2021 at 2:12 pm

    Do the eggs need to be at room temperature?

  6. Joanne
    July 20, 2021 at 3:59 pm

    Thank you for this recipe. Until today, I had never eaten or made pavlova. After reading a number comments I was curious – it was AMAZING. I made strawberry compote with it.

  7. Nicole
    August 1, 2021 at 8:36 pm

    Oh my gosh, this was more amazing than I even imagined!! It was near fool proof and so elevated.

    • Julie
      August 5, 2021 at 12:06 pm

      Oh yay, so glad to hear it!!

    • Julie
      August 25, 2021 at 10:14 pm

      Yay, I’m so glad!!

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  11. Joyce Hookings
    July 8, 2024 at 11:13 pm

    I made this with raspberries from my garden on Hornby Island. It was so amazing. I doubled the recipe and then when I took it out of the oven, I realized I didn’t have a platter big enough to put it on. It was huge. I also made the lemon curd. I put a ton of raspberries on top of the whipped cream. The meringue was the best I have ever tasted. There was no chewy-ness to it. It was just perfect. I ended up spontaneously inviting a bunch of neighbours over to have some and they all raved about it. One woman said pavlova is her absolute favourite dessert and this particular rendition is the best she has ever tasted. Thank you Julie. You tweaked this recipe to get it just right!

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    I’ve been making pavlova for years but never tried it with lemon curd—this recipe is a game changer! The way it balances sweetness and tartness is perfect. I also use AI Remover to clean up my cooking videos, removing background noise and text overlays. It helps me focus on the food without distractions. Thanks for sharing this versatile dessert!

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    I’ve been making pavlova for years but never tried it with lemon curd—this recipe is a game changer! The way it balances sweetness and tartness is perfect. I also use AI Remover to clean up my cooking videos, removing background noise and text overlays. It helps me focus on the food without distractions. Thanks for sharing this versatile dessert!

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    I made this for a summer dinner party last weekend and it was a huge hit! The lemon curd paired perfectly with the sweetness of the berries and the meringue. One question though—did you use store-bought curd or make your own?

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    July 2, 2026 at 8:35 pm

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  576. Number Wheel
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    This Berry Pavlova looks divine! The combination of sweet meringue and tart lemon curd is a masterpiece. For food scientists or bloggers looking to create professional recipe diagrams or ingredient structures, https://www.scidrawer.com is an excellent resource. Thanks for the versatile recipe and the clever lemon curd tip!

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    Using the yolks for the curd after the whites go into the meringue is the detail that makes this one practical — nothing wasted and one bowl fewer to wash. I’ve made it twice now; the second time I pulled the shell slightly early and got a much better marshmallow centre, so that’s the version I’ll keep. Side note, I’ve started turning recipes like this into short vertical clips for my own reference with faceless reels ai, because the visual cues (peak stiffness, shell colour) are almost impossible to write down accurately.

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    August 14, 2026 at 1:15 pm

    This Berry Pavlova with Lemon Curd is an absolute showstopper — the crisp meringue with that tart, silky curd is pure perfection. I’ve made it twice already this month, and it never fails to impress. For anyone who loves experimenting with dessert visuals as much as taste, I’ve been pairing recipes like this with quick AI-generated video clips of the plating process for my blog — it’s a fun way to bring the dish to life. If you’re curious, I shared a demo over at minimax3.com — definitely check it out for some creative inspiration!

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    This Berry Pavlova with Lemon Curd is pure dessert poetry—crisp yet chewy meringue, bright zesty curd, cloud-like cream, and juicy berries in perfect harmony. Julie’s clear, confident instructions (and smart tips like using leftover yolks for the curd!) make it approachable even for first-timers. If you love elegant, make-ahead desserts that dazzle without stress, this one’s a keeper. And if pavlova inspires you to explore more creative food simulations—from recipe scaling to ingredient substitutions—check out Copero.net, a soccer career simulator that brings the same joyful experimentation to sports storytelling.

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    This pavlova looks incredible — the lemon curd using the leftover yolks is such a smart touch, and that crunchy-chewy meringue with whipped cream is hard to beat. I’ve made a few pavlovas before and always struggle with getting the texture just right, so I appreciate how detailed your steps are. If anyone’s looking for a fun kitchen break while the meringue bakes, I’ve been playing around with an AI rap generator at airapgenerator.app — it turns random lyrics into full songs with beats, which made my last baking session way more entertaining. Thanks for sharing this recipe — definitely trying the berry compote version next!

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    August 26, 2026 at 8:23 am

    This pavlova looks absolutely stunning — the lemon curd is such a smart way to use those leftover yolks, and the texture contrast sounds perfect. I’ve made meringue-based desserts before and always find the timing tricky, but your tip about bashing it up into Eton mess is a great safety net. While I’m waiting for the meringue to bake, I sometimes use a free text-to-speech tool at speechgeneration.net to read recipe steps aloud — it’s handy when my hands are covered in flour and I need to keep the instructions coming without touching my phone. Thanks for sharing this versatile recipe!

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    August 27, 2026 at 4:39 am

    If you love elegant, make-ahead desserts with bright, zesty flavors, this Berry Pavlova with Lemon Curd is pure magic — crisp meringue, silky curd made from leftover yolks, and vibrant berries. For fans of creative food games that celebrate culinary artistry, check out How to Fish Game, where strategy meets fun in a surprisingly addictive twist on sports simulation — perfect for unwinding after baking (or while your pavlova cools!).

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    This Berry Pavlova with Lemon Curd looks absolutely stunning — the contrast between the crisp meringue, tangy curd, and juicy berries is pure dessert perfection. I’ve been experimenting with similar fruity desserts lately, and I found that using an AI video tool to create quick recipe visuals has been a game-changer for my food blog. It helps me show the layering process in a cinematic way that really draws readers in. If you’re curious, I’ve been using this platform: https://minimax3.com/ — it turns simple text prompts into beautiful cooking clips. Definitely worth a look for anyone who loves sharing recipes visually!

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    This Berry Pavlova with Lemon Curd looks incredible — the contrast between that crisp, marshmallowy meringue and the tart, silky curd is exactly what a showstopper dessert should be. I love that you use the leftover yolks for the curd; it’s such a smart, zero-waste approach. I’ve made similar recipes before, but I’ve found that getting the meringue texture just right can be tricky at home. Lately, I’ve been experimenting with an AI-powered tool that helps generate creative twists on classic recipes and even suggests flavor pairings — it’s surprisingly handy for troubleshooting things like a chewy center or stabilizing peaks. For anyone who loves baking but wants a bit of extra inspiration or guidance, it’s worth checking out: AI Rap Generator — not just for music, it’s a fun creative spark for any project. Definitely saving this one for my next dinner party!

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    This Berry Pavlova with Lemon Curd is pure elegance in dessert form—crisp yet chewy meringue, bright zesty curd (made from leftover yolks!), and vibrant berries. Julie’s clear, confident instructions make it approachable even for first-timers. If you love playful food challenges that test your ear as much as your palate, try Songspot: a free music quiz where each round starts with just a 0.1-second clip! Play Songspot now — perfect for dessert breaks between baking attempts.

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  681. Anonymous
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    I made this pavlova for a small gathering and the lemon curd balanced the sweetness perfectly — the texture came out crisp on the outside and marshmallowy inside, just as promised. There’s something satisfying about a dessert that feels like a puzzle to build and then falls together so well. Thank you!

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    September 5, 2026 at 6:41 am

    This Berry Pavlova with Lemon Curd is pure elegance in dessert form — crisp yet chewy meringue, bright zesty curd, lush whipped cream, and vibrant berries. Julie’s foolproof, scalable recipe (and clever use of leftover yolks!) makes it approachable for bakers at any level. If you’re tackling pavlova for the first time—or aiming to master *all* its variations—I highly recommend pairing this post with the evidence-led BOMBANANA! guide for precision, confidence, and deeper technique insights:
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    September 7, 2026 at 9:21 pm

    This recipe feels like a warm hug on a plate — the balance of sweet, tart, and airy is everything. I love how you can play with the toppings; frozen berries are my go-to, but that mango version sounds like pure summer sunshine. For anyone who wants to create visual stories around their desserts, I’ve been using to bring these moments to life in seconds — just type a line or upload a still, and it creates a full 5–15-second video with sound and music in one pass. No tech hassle, no setup, an MiniMax H3 Max AI Video Generator

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    September 8, 2026 at 4:42 am

    This recipe feels like a warm embrace on a plate—especially with that bright lemon curd cutting through the sweetness. I love how versatile it is, and your tip about using leftover egg yolks? Genius. It’s amazing how something so simple can feel so luxurious. If you’re ever inspired to turn this into a little video tutorial—maybe showing the meringue crispness or the creamy swirl of lemon curd—I’d highly recommend checking out for quick, polished results with zero setup. MiniMax H3 Max AI Video Generator

  689. toonbee ai cartoon video generator
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    Made this for a spring dinner and the lemon curd is what makes it — that tartness against the meringue is perfect. Small tip for anyone nervous about pavlova: let it cool in the oven with the door cracked, cracks are almost guaranteed otherwise. I’ve been turning recipe steps like this into short animated explainers for my kids so they can follow along while I bake, and having the same little character in every scene keeps them watching to the end. Thanks for a keeper of a recipe.

  690. Lemoine
    September 9, 2026 at 12:38 am

    The egg yolk trick here is brilliant — using them for the lemon curd instead of waste is exactly the kind of efficiency that makes a recipe feel complete. I love that the pavlova formula stays the same whether you’re making one big one or a dozen small ones; it’s the flexibility that keeps me coming back to it. Frozen berries breaking down into syrup might be my favorite topping, though I’ve been experimenting with scaling ingredient amounts using a free online construction calculator for building materials, measurements, and project estimates building calculator just to nail larger batches consistently.

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