Meyer Lemon Pavlova

Meyer Lemon Pavlova

A pavlova is a glamorous dessert, with a meringue shell that encases a creamy, fruity filling. It's the perfect recipe to adapt to citrus curd, and in particular, the wonderfully fragrant flavor of Meyer lemons.
Course Dessert
Cuisine European


Meringue Shells

  • 8 egg whites
  • 1/2 teaspoon salt
  • 2 cups icing sugar

Meyer Lemon Curd

  • 3 Meyer lemons zest & juice
  • 3/4 cup sugar
  • 1/2 cup butter unsalted
  • 4 large egg yolks beaten


  • 1/4 cup berries
  • 1 sprig mint


Meringue Shells

  • Preheat the oven to 225 °F.
  • Line two large baking sheets with parchment paper.
  • Cut a 3-inch circle from paper as a guide, and trace it out six times between the parment paper on both baking sheets. This will serve as your guide when you pipe the meringue into form.
  • Beat the egg whites until they are foamy. Add the salt as you continue to stiar.
  • Continue to beat as you add the sugar little by little.
  • Beat until the eggs whites form stiff peaks, and the texture is smooth (i.e. the sugar has completely dissolved).
  • Transfer the egg whites to your pastry bag very carefully. If you are cutting a bag as a substitute, the texture will depend on the hole you create. If you have a pastry bag, choose a circular or star tip.
  • Create the cups by beginning with a circle at the center of each small circle you’ve drawn on the parchment paper.
  • Pipe two open circles on top of the base you’ve created to make the cups.
  • Bake in the oven for 1 1/2 hours, until solid.
  • Turn off the oven, and let them cool inside for 30 minutes or so.
  • Peel from the parchment paper, and they’re ready to use.

Meyer Lemon Curd

  • Add water to a large pot until it’s about a third full. Set another smaller pot, or a heatproof bowl, into the first pot, creating a double boiler.
  • Melt the butter in the top of the double boiler.
  • Add the Meyer lemon zest and juice, and sugar, stirring as you do.
  • Using a whisk, beat in the egg yolks until the sauce thickens. Do not allow it to boil.
  • Stir constantly as it cooks for about 10 minutes, until thickened.


  • Let the Meyer lemon curd cool for at least 10 minutes.
  • Divide, and spoon into the meringue shells.
  • Garnish with berries and mint leaves.


NOTE: This recipe makes individual meringue shells as the pavlova base. You can also take the meringue recipe and bake it as one large round shell on a large baking sheet lined with parchment paper, creating a dent in the middle to hold the curd.
NOTE: If you don’t have a pastry bag, you can use a clean plastic bag with a hole clipped in one end.
Keyword Meyer lemons
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