Pavlova With Lemon Cream and Berries

READY IN: 13hrs 30mins
Recipe by gailanng

One of Southern Living's Best of 2010. Can vary fruit; make it your own.

Top Review by The Flying Chef

This was sooooo gooood!!! I have never thought of using a lemon curd with sour cream to top a pavlova but it works wonderfully and tastes gorgeous.. All my guests raved and this will definitely be made again and again. I did up the egg whites used as I wanted to make a larger meringue so there was enough for all my guests. I also did not make an indentation in the top of the meringue to spoon filling in, as I did not want to chance it caving in like you mentioned. So I just spread the mixture over the top and then topped with a mix of fruits including kiwi, strawberry, blueberries, passion fruit etc... It looked so pretty and really did taste so good. Thanks for sharing such a great recipe a real winner both in taste and presentation.

Ingredients Nutrition


  1. Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 tablespoons at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.
  2. Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.
  3. Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.
  4. Spoon lemon mixture into center of meringue, and top with fruit. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish with zest, if desired.

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