Pavlova with Lemon Curd and Raspberries

This Lemon Curd Pavlova is a light and airy dessert with a crisp meringue shell, tangy lemon curd, and fresh raspberries. Serve as mini pavlovas for individual treats or make one large pavlova for an elegant centerpiece. Either way, this stunning dessert is sure to impress!

This recipe was originally shared April 20, 2011. It has been updated from the archives to include new photos, additional preparation tips, and frequently asked questions.

Creating This Pavlova Dessert

What do you do when you make a batch of Homemade Lemon Curd and have a bunch of leftover egg whites? You make pavlovas for dessert! That’s exactly what I did.

I topped mine with lemon curd and fresh raspberries, but one of the best things about pavlova is how customizable it is. You can top it with whatever is in season—strawberries, blueberries, or even tropical fruits.

Lately, I’ve been on a berry kick—especially raspberries. I love them for breakfast, snacks, desserts…pretty much anytime. But they can be pricey! When I spotted a sale this week, I grabbed a couple of containers and knew they’d pair perfectly with the crispy meringue and creamy lemon curd.

I also love that pavlova is a great warm-weather dessert. Unlike other baked goods, it doesn’t require a super-hot oven, making it totally doable on a spring or summer day.

On a side note, Madeline took one look at this and decided to call it a “dessert quesadilla.” No idea where that came from! My husband thinks it’s because the pavlova is white and flat like a tortilla, with “cheese-colored” lemon curd on top.

I still don’t see it, but maybe she just thought pavlova was too tricky to say.

What is Pavlova?

Pavlova is a light and airy meringue-based dessert with a crispy shell and a soft, marshmallow-like center.

Ever wondered where the name pavlova came from?

It was inspired by Russian ballerina Anna Pavlova—legend has it that a chef created this billowy dessert in her honor after she toured New Zealand and Australia, comparing its delicate texture to her tutu.

Because of this, pavlova remains especially popular in Australia and New Zealand, though it has gained popularity in the U.S. in recent years—likely because of its stunning presentation.

Pavlovas can be simple or elaborate. Some recipes feature layered meringue stacks with curd and fresh fruit between the layers, while others (like this one!) keep things easy with a single-layer base topped with lemon curd and raspberries.

The best part? You probably already have the ingredients to make the meringue base! Despite its fancy appearance, pavlova is surprisingly simple to make.

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Tools and Supplies to Make Dessert Pavlova

With the right tools, making this lemon curd pavlova is even easier than you’d think! Here’s what you’ll need to achieve the perfect light, airy texture.:

• Stand Mixer with Whisk Attachment – Essential for whipping the egg whites into stiff, glossy peaks.
• Rubber Spatula – Helps scrape down the sides of the mixing bowl to ensure everything is well incorporated.
• Parchment Paper – Prevents sticking and makes it easy to transfer the meringue to the baking sheet.
• Baking Sheet – Provides a sturdy, flat surface for baking the meringue disks.
• Pencil – Useful for tracing circle guides onto parchment paper to shape even pavlovas.

Having these tools ready will set you up for pavlova success!

Lemon Curd Pavlova Ingredients

This lemon and raspberry pavlova is made with simple, pantry-friendly ingredients—you might already have most of them on hand!

Before you begin, check your fridge and pantry, then use this as a shopping guide. For exact measurements, see the printable recipe card at the bottom of the post.

Meringue Ingredients

These ingredients create the light, crisp meringue shell with a soft, marshmallow-like center:

• Egg Whites – The foundation of the meringue (separate carefully for best results).*
• Superfine Sugar – Dissolves quickly, giving the meringue a smooth texture.
• Cornstarch – Helps stabilize the meringue and keep the inside soft.
• Cream of Tartar – Adds acidity to strengthen the egg whites and prevent weeping.
• Lemon Juice – Brightens the flavor and enhances the meringue’s structure.
• Vanilla Bean Paste or Vanilla Extract – Adds warm, aromatic flavor.

Katie’s Tip: Need help separating eggs? Check out my guide on how to separate egg whites from yolks.

Macerated Raspberries

These lightly sweetened berries add a juicy, flavorful contrast to the crisp meringue:

• Fresh Raspberries – Their tartness pairs beautifully with the sweet meringue and lemon curd.
• Chambord Liqueur – Adds depth and a hint of raspberry flavor (optional).
• Granulated Sugar – Helps draw out the juices, creating a syrupy coating.

Whipped Cream

A layer of fluffy, lightly sweetened cream balances the tart lemon curd:

• Heavy Cream – Whips up into a rich, airy topping.
• Powdered Sugar – Sweetens the cream without making it grainy.
• Vanilla Bean Paste or Vanilla Extract – Adds an extra layer of flavor.

Pavlova Toppings

The finishing touches that bring it all together:

• Lemon Curd – A tangy, silky contrast to the crisp meringue (use the egg yolks left over from the meringue!).
• Vanilla Whipped Cream – Adds a smooth, creamy texture.
• Macerated Raspberries & Fresh Raspberries – Bright and juicy, the perfect final touch!

Pavlova Substitutions & Variations

One of the best things about this lemon curd pavlova recipe is how customizable it is! As long as you have a moisture-rich base (like curd, custard, or whipped cream) and a complementary fruit topping, the flavor possibilities are endless.

Topping Variations

• Instead of Lemon Curd – Try Raspberry Curd, Orange Curd, Coconut Lemon Curd, Grapefruit Curd, Almond Custard, or simply whipped cream.
• Fruit Alternatives – Swap raspberries for fresh macerated strawberries, blackberries, blueberries, lemon blueberry sauce, strawberry sauce, or a mix of summer berries.
• Non-Berry Options – Fresh peaches pair beautifully with almond custard or whipped cream.

Store-Bought vs. Homemade Curd

Not sure which is the best lemon curd for pavlova? Homemade versions give the freshest flavor, but high-quality store-bought options work well in a pinch!

Substitution Tips

• Keep changes minimal – Only swap one ingredient at a time so you can pinpoint what works best.
• Avoid altering the meringue – The structure is delicate, so stick to simple changes like swapping extracts or adding lemon zest for extra flavor.

No matter how you customize your pavlova, these swaps will help you create a dessert that suits your taste while keeping its light, crisp texture and balanced flavors!

Lemon Curd Pavlova FAQs

Got questions about how to make mini lemon curd pavlova? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

Can I Make Pavlova Ahead of Time?

Yes, but it’s best to assemble just before serving for the best texture. Here’s how to prep in advance:

• Meringue Base: Can be baked 1-2 days ahead. Once cooled, store in an airtight container in a cool, dry place.
• Whipped Cream & Lemon Curd: Can be made a day ahead and stored in the refrigerator. Use stabilized whipped cream if prepping in advance.
• Assembly: Avoid layering the pavlova with lemon curd or other toppings too early, as they can break down the meringue, making it soft.

Katie’s Tip: In humid climates, make the meringue on the day you plan to serve it to keep it crisp.

What’s the Best Way to Store Pavlova with Lemon Curd?

Pavlova is best enjoyed fresh, but if you have leftovers:

• Store assembled pavlova in the refrigerator for up to 24 hours.
• The meringue will soften, but the flavors will still be delicious.

Why Did My Pavlova Turn Out Chewy Instead of Crisp?

Chewy pavlova is usually caused by:

• Underbaking – If the center is too soft, bake for an extra 10-15 minutes at a low temperature.
• Humidity – Moisture in the air can make meringue sticky. Try baking on a dry day or storing it with a silica gel packet in an airtight container.
• Improper Cooling – Let the pavlova cool completely in the oven with the door slightly open to prevent condensation from forming.

More Special Occasion Desserts

Looking for a show-stopping dessert for your next gathering? These crowd-pleasing treats are perfect for holidays, celebrations, or when you want to impress with minimal effort:

• Plum Tart – Flaky puff pastry topped with sweetened vanilla cream cheese and juicy plums—a stunning yet simple dessert!
• Pineapple Carrot Cake – This easy 9×13-inch carrot cake is moist, spiced with cinnamon and ginger, and finished with tangy cream cheese frosting—perfect for potlucks and barbecues.
• Strawberry Rhubarb Pie – Made with a homemade all-butter crust and three pounds of fruit, this pie is bursting with fresh, vibrant flavor thanks to a hint of orange and lemon zest.
• Sous Vide Crème Brûlée – Silky vanilla custard topped with caramelized sugar. The sous vide method makes it nearly foolproof while keeping that signature crisp sugar shell.
• Dark Chocolate Molten Lava Cake Sundaes – A rich, fudgy lava cake with a gooey center, topped with ice cream and sliced almonds—pure chocolate decadence!
• Strawberry Fool – A light and creamy strawberry dessert that’s as simple as it is delicious. Mashed strawberries are folded into freshly whipped cream, making it a fun twist on classic strawberries and cream.

No matter the occasion, these desserts—just like this pavlova—are guaranteed to impress!

Have you ever eaten pavlova before?

Photography: photos taken in this post are by Rachael from Set the Table.