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Light and Fluffy Spring Berry Pavlova Recipe with Easy Lemon Curd

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A light and fluffy pavlova with a crisp shell and marshmallow center, topped with homemade lemon curd, whipped cream, and fresh spring berries. Perfect for spring and summer gatherings.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar (caster sugar preferred)
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon vanilla extract
  • 3 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
  • Zest of 2 lemons
  • 6 tablespoons (85g) unsalted butter, cut into small pieces
  • 1 1/2 cups (360ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (optional)
  • Fresh spring berries: strawberries (hulled and halved), blueberries, raspberries, blackberries (about 2 cups total)
  • Fresh mint leaves for garnish

Instructions

  1. Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and optionally draw a 7-inch (18 cm) circle to guide the meringue shape.
  2. In a clean, dry bowl, beat the 4 egg whites on medium speed until soft peaks form (3-5 minutes).
  3. Increase mixer speed to high and add granulated sugar one tablespoon at a time, waiting a few seconds between additions. Beat until stiff, glossy peaks form (5-7 minutes).
  4. Sprinkle cornstarch and white vinegar over the meringue and fold gently with a spatula along with vanilla extract.
  5. Spoon the meringue onto the parchment-lined baking sheet, shaping edges higher to create a shallow bowl in the center.
  6. Bake for 1 hour 15 minutes to 1 hour 30 minutes until crisp outside but soft inside. Do not open oven door during baking.
  7. Turn off oven and leave meringue inside with door slightly ajar for at least 1 hour until completely cool.
  8. While meringue bakes, whisk egg yolks, sugar, lemon juice, and zest in a saucepan over medium-low heat. Stir constantly until thickened (8-10 minutes). Remove from heat and stir in butter until smooth. Strain if desired and chill.
  9. Just before serving, whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
  10. Assemble by placing cooled meringue on a plate, spreading lemon curd in the center, topping with whipped cream, and scattering fresh berries and mint leaves.

Notes

Use room temperature egg whites for better whipping. Add sugar slowly to avoid gritty texture. Do not open oven door during baking to prevent cracks. Cool meringue slowly in oven with door ajar to keep marshmallow center soft. Lemon curd can be made ahead and chilled. Whip cream just before serving to maintain fluffiness. For dairy-free option, substitute heavy cream with coconut cream.

Nutrition

Keywords: pavlova, lemon curd, spring dessert, berry pavlova, light dessert, gluten-free dessert, whipped cream, fresh berries

Find it online: https://magnetmeal.com/light-and-fluffy-spring-berry-pavlova-recipe-with-easy-lemon-curd/