Lemon pavlova

7 ingredients
8-12 servings
120 mins

Treat the whole family with this zesty lemon pavlova. A tangy, tasty dessert that’s deceptively simple to make.


200g egg whites

375g caster sugar

2½ tsp cornflour

2 unwaxed lemons

300ml double cream

325g jar lemon curd

50g flaked almonds, toasted


1. Preheat the oven to 180C/160C fan and line a baking tray with baking paper.

2. Beat the egg whites using an electric mixer until peaks form. Then beat in the sugar a spoonful at a time until the meringue is shiny and stiffened.

3. Sprinkle cornflour over the meringue, grate in the zest of 1 lemon and add 2 teaspoons of lemon juice.

4. Gently fold until everything is thoroughly mixed in. Mound onto the lined baking tray in a fat circle approximately 23cm/9in in diameter, smoothing the sides and the top with a knife or spatula.

5. Place in the oven, then immediately reduce the temperature to 150C/130C and cook for 1 hour. Turn off the oven, open the door and leave it to cool. This stops the pavlova from cracking too much.

6. Once cool, move the pavlova onto a flat serving plate or board. Whip the cream until thick and airy but still soft; then set aside.

7. Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little.

8. Spread the lemon curd on top of the meringue then top with the cream to make peaks.

Serving tip:

Sprinkle with the zest of the remaining lemon and top with flaked almonds.


Learn more about the health benefits of eggs