If there’s one dessert that feels fancy but is secretly super doable, it’s pavlova. That crisp, marshmallowy meringue topped with creamy Meyer lemon curd and a jewel-bright citrus salad?
It’s a showstopper and it tastes like sunshine.
What I love about this recipe is how the tart lemon curd and juicy, sweet-tart citrus balance the airy sweetness of the meringue—it’s a dessert that hits every note perfectly.
Plus, it’s naturally gluten-free and feels like a little edible celebration. Let’s make it together!
What You’ll Need
For the Pavlova:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp cornstarch
- 1 tsp white vinegar
- 1 tsp vanilla extract
For the Meyer Lemon Curd:
- 4 large egg yolks
- ½ cup granulated sugar
- ½ cup Meyer lemon juice (about 3 lemons)
- 1 tbsp Meyer lemon zest
- 6 tbsp unsalted butter, cubed
For the Citrus Salad:
- 2 oranges (peeled and sliced into rounds)
- 1 grapefruit (peeled and sliced into rounds)
- 1 lime (thinly sliced)
- 1–2 tbsp honey (optional, for sweetness)
- A handful of fresh mint leaves
Pro Tips:
- Egg Whites at Room Temp: Let the egg whites come to room temperature before whipping—they’ll whip up fluffier and hold more air.
- Clean Bowl = Perfect Meringue: Make sure your mixing bowl is grease-free. Any oil can ruin your meringue.
- Don’t Skip the Resting Time: Let the pavlova cool slowly in the oven—it helps prevent cracks and keeps the center marshmallowy.
- Zest Before You Juice: Always zest your lemons first—it’s way harder after they’ve been juiced.
- Slice Citrus Over a Bowl: Catch all those tasty juices to drizzle over the pavlova later.
Tools You’ll Need:
- Electric mixer or whisk
- Mixing bowls
- Baking sheet
- Parchment paper
- Microplane or zester
- Knife
- Small saucepan
- Whisk
- Citrus juicer
Substitutions and Variations:
- Citrus Options: Use blood oranges, tangerines, or even a mix of kumquats for a fun twist.
- Lemon Curd Shortcut: Store-bought lemon curd works if you’re short on time.
- Dairy-Free: Swap butter in the curd for coconut oil or a dairy-free spread.
Make Ahead Tips:
- Pavlova: Bake the meringue a day ahead and store it in an airtight container.
- Lemon Curd: Make it up to 3 days ahead and keep it refrigerated.
Instructions
1. Make the Pavlova:
Preheat your oven to 250°F (120°C). Beat the egg whites until soft peaks form, then gradually add the sugar, one tablespoon at a time, until stiff, glossy peaks form. Gently fold in cornstarch, vinegar, and vanilla.
Spread the meringue into a round on parchment-lined baking sheet. Bake for 1 hour, then turn off the oven and let it cool inside for at least 1 hour.
2. Make the Meyer Lemon Curd:
In a saucepan, whisk egg yolks, sugar, lemon juice, and zest over low heat. Stir constantly until it thickens (about 8–10 minutes). Remove from heat and whisk in butter until smooth. Chill in the fridge.
3. Prepare the Citrus Salad:
Peel and slice the oranges, grapefruit, and lime into rounds. Toss gently with honey and a few mint leaves, if desired.
4. Assemble:
Spread the Meyer lemon curd over the cooled pavlova, top with the citrus salad, and drizzle with any juices from the bowl. Garnish with fresh mint and serve immediately.
Leftovers & Storage:
Store any leftovers in the fridge in an airtight container for up to 2 days. Keep the meringue separate from the toppings if possible to avoid sogginess.
Final Thoughts
This pavlova with Meyer lemon curd and citrus salad is like sunshine on a plate. It’s fresh, light, and packed with flavor—a dessert that’s bound to impress anyone lucky enough to grab a forkful. If you make it, drop me a comment below and let me know how it went—I’d love to hear your twists and tips! 💛
