Pavlova With Lemon Curd Cream
Prep time: 
Cook time: 
Total time: 
Serves: 8
For the lemon curd whipped cream
  • 250 ml cold whipping cream
  • 1 tablespoon sugar
  • 1 teaspoon fresh lemon zest
  • ⅔ cup lemon curd
For the meringue
  • 4 egg whites
  • 1 cup sugar (I used ¾ cup)
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice/vinegar
  • 2 teaspoon cornstarch
  • A pinch of salt
For the Pavlova topping
  • Lemon curd cream
  • 10 strawberries - halved
  • 1 large mango - Cut into cubes
For the lemon curd whipped cream
  1. In a mixing bowl, whisk the cream and gradually add the sugar. .
  2. Increase the mixing speed until soft peaks.
  3. Add the lemon zest and whisk for a few more seconds.
  4. Gently fold in the lemon curd.
  5. Refrigerate until ready to use.
For the meringue
  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw 2 8-inch circles on parchment paper.
  2. In a large bowl, beat egg whites until stiff. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition.
  3. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, salt and cornstarch.
  4. Spoon mixture inside the circles drawn on the parchment paper. This should leave a slight depression in the center.
  5. Bake for 60-70 minutes.
  6. Cool on a wire rack.
  7. Once cool, remove the paper, and place one meringue on a flat serving plate.
  8. Fill the center with the lemon curd cream, top with strawberry halves and cubes of mango.
  9. Repeat the same with the second layer.
  10. Serve.
Recipe by Maya Kitchenette at