Lemon Cream Pavlovas

 Lemon Cream Pavlovas via The Baker Chick

I recently polled my Facebook page for ideas of summer recipes that are light and refreshing. I got some wonderful feedback and feel newly fueled with inspiration to get me through the summer months. The general consensus was lots of summer fruits, berries and of course bright and refreshing lemon!

I’ve been wanting to make pavlova again with a new twist, as it is in my opinion one of the loveliest and lightest desserts out there. I had a vision of the crisp, chewy and airy meringue with tart lemon curd and fluffy whipped cream- which kinda sounded like the best part of lemon meringue pie without a crust. I remember the Berry Pavlova I made last year being so light that I almost ate it all myself. I remedied that by breaking this one down into smaller portions. 6 perfectly sized desserts that are so light & bright they scream nothing but summer.

 Lemon Cream Pavlovas via The Baker Chick

Another thing I love about this recipe is that it’s not wasteful. I can easily freeze any egg whites I have leftover from yolk-heavy recipes, but yolks are more often wasted as they don’t keep well and are less easy to simply throw into your omelet. (PS- Extra yolks in scrambled eggs are not tasty in my opinion!) This recipe uses 4 whole eggs- 4 whites for the meringue and 4 for the lemon curd. I love that kind of kitchen logic! :)

PS- I don’t know about your neck of the woods, but NYC had the most glorious weather yesterday. I woke up feeling so bright and sunny which is what inspired me to make these. Don’t you like when your kitchen projects mirror your mood? :)

Lemon Cream Pavlovas

Yield: 6 small pavlovas


    For the Lemon Curd
  • 4 egg yolks
  • 1/3 cup fresh squeezed lemon juice (from about 3 lemons)
  • Zest of 2 lemons
  • 1/2 cup sugar
  • pinch of salt
  • 6 tablespoons unsalted butter cut into chunks
  • For the Pavlova:
  • 4 egg whites
  • 1 cup superfine sugar*
  • 1/2 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract.
  • For the Cream:
  • 1 cup heavy whipping cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon powdered sugar


    For the Lemon Curd:
  1. In a small saucepan combine the yolks, lemon juice and zest, salt and sugar. Whisk together and then cook over medium heat, stirring constantly for 5-7 minutes, until mixture thickens and can coat the back of a spoon. Remove from heat and stir in the butter, one piece at a time.
  2. Pour curd into a fine mesh sieve, straining out any chunks or large zest bits. Cover with a piece of plastic wrap placed directly on the surface and refrigerate until chilled completely.
  3. For the Pavlovas:
  4. Preheat oven to 275F. Line a large cookie sheet with parchment paper. (If desired,) trace 6- 3 inch circles spaced evenly among the sheet and flip the parchment over so the writing is facing down.
  5. Place the egg whites in the very clean bowl of a stand mixer fitted with a (very clean) whisk attachment. Whisk on medium high speed until soft peaks form. Let the machine continue to run as you gradually add the sugar- one tablespoon at a time. Continue to beat, raising the speed to high if needed, until stiff glossy peaks are formed.
  6. Sprinkle the corn starch, vinegar and vanilla over the meringue and gently fold them in to combine.
  7. Now gently spread the meringue in the circles on the parchment to make circular bases. Make sure the edges of the meringue are slightly higher then the center so you have a very small well in the middle.
  8. Bake for about 40-55 minutes, or until the meringue rounds are a pale pink egg-shell type color. Turn the oven off and leave the door slightly ajar to let the meringues cool completely. As the meringue cools, it will crack slightly.
  9. For the Cream:
  10. Whip the heavy cream with an electric mixer until soft peaks form. Add the vanilla and sugar and continue beating until you get stiff peaks.
  11. To Assemble:
  12. Top each cooled meringue round with a large spoonful of lemon curd and spread it to the edges. Add a large dollop of whipped cream. Enjoy!


Pavlova Recipe adapted slightly from Australian Food

Lemon Curd Recipe adapted from: Martha Stewart


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 Lemon Cream Pavlovas via The Baker Chick  Lemon Cream Pavlovas via The Baker Chick  Lemon Cream Pavlovas via The Baker Chick

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  1. says

    How gorgeous is this! And yes, super convenient to not be wasting the yolks. I think that’s what makes lemon meringue pie so great too. I’ve never made a pavlova, but this looks so deliciously summery, and I just got a bunch of lemons from a neighbor, so it’s definitely worth giving a shot! Pinned :)

  2. says

    That kitchen logic is amazing! These look delicious and stunning! So summery and lovely.

    I LOVE when the kitchen mirrors your mood for cooking.

  3. says

    Yum! I have quite a thing for lemons, especially during summer, and these look delicious and, at the same time, light and refreshing…truly the perfect summer treats! I loved that you made mini portions, such a cute idea :)

    xo, Elisa

  4. says

    Can I just say I am OBSESSED with recipes that use an equal number of whites and yolks? I hate having one or the other leftover!

    Pavlovas are one dessert that I’ve yet to attempt but I really need to. They look and sound so good!

  5. Becca from Cookie Jar Treats says

    Such beautiful pictures! This really makes me want to make these and soon. I think sometime this weekend is supposed to be 97 degrees.

  6. says

    They look amazing! I am not a huge fan of merengues, but I sure would like to try these :D They look indeed so light and fresh, ideal for hot summer days as it was today ;)
    Take care :D

  7. Katie C. says

    You put an asterick next to the “super fine sugar” but never explained why.

    I will definitely try these next time I have company since it seems that I can make it all in advance except the whipped cream.

  8. Rosaleen Perlot says

    Thank you for your recipe!!! I made this recipe but doubled it for our friends and family and it was a hit. We are familiar with pavlova but never made it before. It is a nice break from trifle! As an aside I bought my lemon curd from TJs and I topped my whipped cream with fresh raspberries. The meringue was terrific- I cut down the sugar to 1 cup since I had doubled the recipe and it was still delicious. I had basic sugar and had to grind it up in a food processor it to make it superfine. A tip for others baking for first time…Try not to overbake the meringue so it’s not soo chewy- but everyone loved it; just had to use a fork and knife or you can just chew a little longer! BTW- I froze the yokes and maybe will use it for something…

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