Lemon-Blueberry Pavlovas


A sweet-tart spin: substitute lemon curd for the traditional whipped cream and top with fresh blueberries.

Lemon Berry Pavlovas
Photo: Blaine Moats
Hands On Time:
1 hr
Total Time:
4 hrs 30 mins


  • 6 egg whites

  • teaspoon cream of tartar

  • pinch salt

  • 1 ½ cup sugar

  • 1 teaspoon lemon juice

  • ¼ teaspoon orange water or 1/2 teaspoon vanilla

  • 2 ½ teaspoon cornstarch

  • 2 cup blueberries and/or blackberries

  • 1 tablespoon sugar

  • 1 cup lemon curd

  • Fresh mint


  1. Allow egg whites to stand at room temperature 30 minutes (this helps create more volume). Meanwhile, line a baking sheet with parchment.

  2. Preheat oven to 250°F. For meringue, in the bowl of a stand mixer fitted with the whisk attachment* beat egg whites, cream of tartar, and salt on medium speed until soft peaks form. Add the 1 1/2 cups sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form and meringue is no longer gritty (18 to 20 minutes), scraping down bowl as needed. Beat in lemon juice and orange water. Using a rubber spatula, gently fold in cornstarch.

  3. Spoon meringue mixture into 8 large mounds (about 3/4 cup each) on a parchment paper-lined very large baking sheet, spacing them 3 inches apart. Using the back of the spoon, create an indent in each meringue. Bake for 1 hour. Turn off oven; let meringue dry in oven with the door closed for 1 hour. Remove and cool completely.

  4. In a bowl toss berries with the 1 Tbsp. sugar. Let stand 20 minutes.

  5. Fill each shell with 2 tablespoons purchased lemon curd and top each with berries and mint leaves.

Citrus-Basil Pavlovas:

Prepare meringue as above, except fill each shell with lemon curd and top with citrus slices and basil leaves. Nutrition analysis per serving: same as above except 306 calories, 73 g carbohydrate, 2 g total fat (1 g sat. fat), 30 mg cholesterol, 5 g fiber, 66 g total sugar, 1% Vitamin A, 36% Vitamin C, 90 mg sodium, 2% calcium


Store unfilled pavlovas in an airtight container at room temperature for up to 24 hours.


You can also use a hand mixer. Note the total beating time might be a little longer and the total volume a little less than with a stand mixer.

Nutrition Facts (per serving)

306 Calories
2g Fat
73g Carbs
Nutrition Facts
Servings Per Recipe 12
Calories 306
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 30mg 10%
Sodium 90mg 4%
Total Carbohydrate 73g 27%
Total Sugars 66g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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