Lemon Blueberry Pavlova

Lemon Blueberry Pavlova
  • PREP TIME
    25 mins
  • COOK TIME
    1 hrs 20 mins
  • TOTAL TIME
    5 hrs
  • SERVING
    6 People
  • VIEWS
    31

Experience the delightful dance of textures and flavors in this Lemon Blueberry Pavlova. A crisp meringue shell cradles a tangy lemon curd, crowned with juicy blueberries and a luscious homemade blueberry sauce. This dessert is a symphony of sweet and tart, a showstopper that's surprisingly simple to create.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    62 g
  • Cholesterol
    165 mg
  • Fiber
    1 g
  • Protein
    5 g
  • Saturated Fat
    11 g
  • Sodium
    76 mg
  • Sugar
    58 g
  • Fat
    19 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare lemon curd filling: Cut butter into small pieces and set aside. (5 minutes)

02

Step

Separate eggs, placing yolks in a heat-proof bowl and whites in glass, metal, or ceramic bowl. Cover egg whites and leave on the counter to come to room temperature for the meringue. (10 minutes)

03

Step

Add lemon zest, salt, sugar, and lemon juice to egg yolks. Whisk until thoroughly combined. (2 minutes)

04

Step

Add 1 to 2 inches water to a saucepan over low heat; bring to a simmer. Place bowl of filling over the simmering water. Cook, stirring constantly with a spatula, until mixture is very hot to the touch and thick enough to coat the back of a spoon, 10 to 15 minutes. (15 minutes)

05

Step

Stir in butter, 3 or 4 pieces at a time, waiting until butter has melted before each addition. Remove from the heat and pour filling into a bowl to cool, about 15 minutes. Lay plastic wrap on top of the filling, pressing down so it doesn't develop a skin, and place in the refrigerator until well chilled, 2 to 3 hours. (15 minutes)

06

Step

Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner, such as Silpat®. Lightly spray with cooking spray. (5 minutes)

07

Step

Begin meringue: Mix cornstarch into sugar and set aside. (2 minutes)

08

Step

Add cream of tartar, lemon juice, and vanilla to the reserved egg whites. Whisk with a large whisk until very soft peaks form, about 3 minutes. Whisk in sugar mixture, 2 tablespoons at a time, whisking about 1 minute between each addition, until incorporated. When all sugar mixture has been added, continue to whisk until relatively stiff peaks form and whites are firm enough to hold their shape. (15 minutes)

09

Step

Use 2 spoons or a piping bag to transfer whites onto the prepared baking sheet, forming a ring of dollops about 8 or 9 inches across. Fill in the middle with meringue, then go back around the edges adding more meringue to build up the outside edge. (10 minutes)

10

Step

Bake in the center of the preheated oven for exactly 1 hour. At 1 hour, turn off the oven and crack the door. Let meringue sit in the oven until its cooled completely, about 1 hour. (120 minutes)

11

Step

Meanwhile, prepare blueberry sauce: combine 1 cup blueberries, sugar, and water in a saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until blueberries collapse and liquid thickens, about 10 minutes. (15 minutes)

12

Step

Remove from the heat and pass through a fine mesh strainer. Place in the refrigerator until fully chilled, about 45 minutes. (5 minutes)

13

Step

Very carefully transfer cooled meringue to a serving platter using 2 large spatulas if necessary; you may get some cracks but that's okay. Use a spoon to crack the center a bit to make room for the filling. (5 minutes)

14

Step

Fill the center with chilled lemon curd filling. Place remaining blueberries over top and drizzle with blueberry sauce. Garnish with mint. (10 minutes)

For the best results, ensure your egg whites are at room temperature before whipping them into a meringue.
Do not overbake the meringue; it should be crisp on the outside and slightly soft in the center.
The blueberry sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Chadrick Hahn

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 10 Ratings)
Total Reviews: (6)
  • Kylie Heathcote

    This is my go-to dessert for special occasions. Everyone always raves about it.

  • Tristin Stanton

    My pavlova cracked a bit, but it still tasted delicious! I think I opened the oven too soon.

  • Elenora Kling

    The instructions were easy to follow, and the tips were very helpful.

  • Melvina Mcglynn

    This recipe is amazing! The lemon curd is so creamy and the pavlova is perfectly crisp.

  • Marquise Balistreri

    Very easy to make! The instructions were clear and concise and this was my first time making a lemon blueberry pavlova.

  • Julius Keeling

    I substituted raspberries for blueberries in the sauce, and it was fantastic!

LEAVE A REVIEW

Please Rate