Lemon Blueberry Pavlova
Lemon Blueberry Pavlova is the perfect summer dessert that captures the essence of sunshine in every bite. This light and airy meringue features a crispy exterior with a chewy center, topped with tangy lemon curd, luscious whipped cream, and juicy blueberries. Ideal for family gatherings or special occasions, this show-stopping dessert not only delights the palate but also impresses with its stunning presentation. With simple ingredients and foolproof techniques, you’ll feel like a pro in your own kitchen.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand
Ingredients
- 4 large egg whites (room temperature)
- 1 cup caster sugar
- 1 tsp white vinegar
- 1 tbsp cornstarch
- 1 cup heavy cream (whipped to soft peaks)
- 1/2 cup lemon curd
- 1 cup fresh blueberries
Instructions
- Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat egg whites with a pinch of salt until frothy. Gradually add caster sugar until stiff peaks form.
- Gently fold in vinegar and cornstarch without deflating the mixture.
- Spoon meringue onto the prepared baking sheet, forming a round shape with raised edges.
- Bake for about 75 minutes until crisp outside and soft inside. Let cool completely in the oven with the door closed.
- Top cooled pavlova with whipped cream, lemon curd, and blueberries just before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 250
- Sugar: 23g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
Keywords: For added flavor, infuse whipped cream with vanilla or almond extract. Swap out blueberries for strawberries or raspberries for a different twist. Store leftover pavlova in an airtight container at room temperature for up to two days.