From Our Garden to Your Table: The Ultimate Pavlova with Homemade Lemon Curd and Fresh Berries
Life has a funny way of surprising you, especially when it comes to nature. I honestly never imagined myself as a gardener, much less the proud owner of a lemon tree. Growing up in a climate where the sun was relentless and water was scarce, nurturing delicate plants felt like an alien concept. Yet, here we are! The unassuming tree by our driveway, for months just a leafy enigma, has finally revealed its true identity: it’s bursting with real, actual lemons – the kind you can pick, slice, and savor. The incredulity is genuine, a testament to my newfound, albeit accidental, green thumb. This unexpected bounty has kickstarted my journey into the world of gardening, and so far, apart from a mysterious incident involving mint (yes, I somehow managed to kill mint, much to the deer’s amusement, as they apparently despise it), things are thriving. Our little patch now boasts an assortment of herbs, flowers, and even more trees, bringing a delightful freshness to our home.
This delightful discovery of fresh lemons was, of course, a sign. A sign that deliciousness needed to be created! And what better way to celebrate such a zesty gift than with a classic, elegant dessert? My mind immediately went to lemon curd, and once that velvety, tangy goodness was prepared, it demanded a grand stage. Enter the Pavlova with Lemon Curd and Berries. This wasn’t just any dessert; it was an impromptu creation, a cobbled-together masterpiece born out of pure excitement, and it turned out to be so utterly divine that I was already planning to make it again the very same evening. The combination of textures and flavors is simply irresistible, making it an instant favorite.
This particular Pavlova recipe, a true gem, hails from The Silver Palate, and it’s a revelation. Unlike some other Pavlova recipes I’ve tried, which demand hours upon hours of a slow bake followed by an eternity in a cooling oven (like my old Junior League Pavlova, affectionately known as Fruit and Cream Squares), this one is remarkably efficient. Baked in an 8-inch round springform pan, it achieves perfection in a mere 1 ½ hours at 275°F. The reduced baking time is a huge plus, but it’s the texture that truly sets this Pavlova apart. It’s undeniably the best I’ve ever experienced.
The exterior boasts a delightful crispness, giving way to an interior that is astonishingly soft and pillowy – almost like a delicate angel food cake. This perfect contrast of textures, coupled with the subtle sweetness of the meringue, makes every bite an experience. It’s thick enough to hold its shape beautifully, yet light as air. Frankly, I’m just as excited about the incredible texture of this Pavlova as I am about the tangy lemon curd that complements it so perfectly. It’s a dessert that feels both impressive and utterly comforting, a true showstopper for any occasion, from casual family dinners to more formal gatherings.
Speaking of lemon curd, while the star of this particular story is the Pavlova itself, the homemade lemon curd is an equally important player, especially when you have fresh lemons readily available from your own tree. I’ve dedicated a separate post to the detailed homemade lemon curd recipe to keep things organized and allow each component to shine. Making it from scratch truly elevates the dessert, providing a bright, intensely zesty flavor that commercial versions often can’t replicate. However, for those times when convenience is key, rest assured that your Pavlova will still be absolutely delicious with a high-quality store-bought lemon curd. Personally, I’ve found Trader Joe’s lemon curd to be a consistently good option.
Freezing Pavlova: A Sweet Solution for Later
One of the fantastic attributes of this Pavlova is its surprising freezer-friendliness. As of this morning, I can happily confirm that this meringue marvel freezes exceptionally well! This is excellent news for anyone who enjoys planning ahead or perhaps finds themselves with a little extra after a smaller gathering. The recipe itself isn’t massive, but if you’re preparing it for just two people, you can easily serve half and then freeze the remainder. Remember to freeze the Pavlova shell on its own, without the fruit and whipped cream, as these fresh toppings are best added just before serving. When you’re ready to enjoy it again, simply let it come to room temperature, then fill and decorate as usual. This makes it a perfect make-ahead dessert, allowing you to enjoy a gourmet treat with minimal effort on the day of your event.
Update: Scaling Down for a Six-Inch Version
Such was my adoration for this Pavlova that I found myself wanting to make it again almost immediately. This time, however, I decided to experiment with a smaller scale. For those who desire a more modest serving or a smaller dessert, halving the recipe and using a six-inch pan works wonderfully. While a six-inch springform pan would be ideal for ease of removal, a regular six-inch cake pan can be used with a simple trick: line the inside generously with foil, making sure it extends a bit above the rim. Then, butter the foil thoroughly and dust it lightly with crushed Saltine crackers. If you don’t have Saltines on hand, a light dusting of flour would work just as effectively. The Saltines provide a subtle savory counterpoint, but primarily, they ensure the delicate meringue doesn’t stick. The scaled-down, six-inch version popped right out of the pan, retaining its beautiful nest-like shape. I was then able to fill it with the same delightful lemon curd, freshly whipped cream, and mixed berries, offering all the joy of the larger Pavlova in a perfectly petite package. This adaptability makes the recipe incredibly versatile for different needs and occasions.
Recipe: Pavlova with Lemon Curd, Whipped Cream and Berries
Pavlova with Lemon Curd, Whipped Cream and Berries
Pin Recipe
Ingredients
- 4 large egg whites
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 cup superfine sugar 200 grams, you can buzz it in a Nutribullet
- 4 teaspoons cornstarch
- 2 teaspoons white wine vinegar or just white vinegar
- 1 teaspoon vanilla extract
- Lemon Curd
- Freshly whipped cream or Cool Whip
- Fresh Berries
Instructions
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Preheat oven to 275 degrees F. Grease a springform with butter and dust lightly with flour.
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In the bowl of a stand mixer, beat the egg whites, cream of tartar and salt until stiff peaks just start to form. Gradually add the sugar a couple of tablespoons at a time and continue beating until thick and glossy. Beat in the cornstarch, vinegar and vanilla.
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Scrape the batter into the prepared pan and shape it so it’s like a nest with high sides and an indent in the middle. Set the springform on a baking sheet and bake at 275 degrees for 1 ½ hours or until firm brown. You can check it after one hour, but it will most likely take 1 ½. It should be lightly browned and look beautiful.
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Let the Pavlova cool at room temperature for about an hour, the spoon your favorite lemon curd all over the bottom. Chill until very cold, then top with whipped cream and berries before serving.
Notes
Whether you’re an accidental gardener like me, blessed with a bounty of fresh lemons, or simply looking for an exquisite dessert that promises to impress, this Pavlova with Lemon Curd and Berries is a recipe you’ll return to again and again. Its perfect balance of crispy and soft textures, combined with the bright tang of lemon and the sweetness of fresh fruit, creates a truly memorable culinary experience. Enjoy the process of creating this beautiful dessert, and even more, the joy of sharing it with loved ones.