Lemon Cream Pavlova – Recipe

Wow! I’m so happy to read that many of you would like the recipe to yesterday’s Lemon Cream Pavlova. In the span of two days I’ve probably eaten 4? 5? It’s probably a good thing that I can’t remember. This is a pretty simple recipe with only two components plus whipped cream. I want to host a dinner party just so I can serve these!

Lemon Cream Pavlova

- pavlova/meringue base (recipe follows)
- lemon cream (recipe follows)
- heavy cream
- lemon zest

Whip fresh heavy cream. (I prefer to leave it slightly under whipped. Just make sure you don’t over whip it!) With a teaspoon, slightly crack top of a meringue to create a depression. Add a dollop of lemon cream, then another dollop of freshly whipped heavy cream. Finish with lemon zest.

Pavlova/Meringue Base
6 oz egg whites (about 6 eggs worth)
1 1/2 c sugar
1 1/2 tbsp corn starch
1 1/2 tsp vanilla extract
1/2 tsp cream of tartar
pinch of salt

With rack in the middle of the oven, preheat to 250° F. In a small bowl, mix together cornstarch and sugar. Set aside. Wipe a large bowl, preferably of a stand mixer, with lemon juice or vinegar to be clear of any fats or oils. Any residual fats will prevent your egg whites from whipping up. Combine egg whites, cream of tartar, and salt into bowl and whisk on low until soft peaks form. Increase speed to medium-high and gradually add in sugar/cornstarch mixture, about 1 tbsp at a time. Add vanilla extract. Increase speed to high and whip until stiff, glossy peaks form, about 3-5 minutes (depending on the power of your mixer). Be sure not to over whip, which looks a bit cloudy and curdled.

Dollop meringue onto silicone baking mat or parchment paper. I made individual pavlovas about 4″ wide, but feel free to make one large one or any other size.

Decrease oven temperature to 225 and bake for about 1 hour, or until meringues are dry to the touch and sound hollow when you tap on the bottom. The middle will be a little soft and have a marshmallow-like consistency. If they begin to brown reduce temperature to 200. Let meringues cool in the oven by turning off the oven and propping the door open for another 30 minutes or so.

Will keep in a sealed container for up to a week.

Lemon Cream
adapted from Tartine

1/4 c fresh lemon juice
2 large eggs
3 oz sugar (about 3/8 c)
2 oz butter (1/2 stick)

With a stainless steel or glass (pyrex) bowl, create a double boiler and place over saucepan filled with 2 inches of water. Over medium heat bring water to a simmer. Combine lemon juice, eggs, and sugar and continually whisk ingredients until mixture is registers 180 F and has become very thick, about 10-12 minutes. Take mixture off stove and let cool for a couple minutes. Cut butter into 1″ pieces, then using an immersion blender slowly add butter to incorporate. Add one piece at a time until it is fully incorporated.


{ 10 comments… read them below or add one }

la domestique April 6, 2012 at 12:20 pm

Love these and I just so happen to have 6 egg whites in the fridge leftover from making lemon curd!


Sara/Matchbox Kitchen April 17, 2012 at 11:23 pm

I’m trying to compile a list of things to do with just egg whites or just egg yolks. I always seem to have leftovers of one or another and it’s such a waste to toss!


Punctuation Mark April 7, 2012 at 8:32 am

this looks delicious!!! Happy weekend!


Sara/Matchbox Kitchen April 17, 2012 at 11:24 pm

Thank you!


Denise April 11, 2012 at 1:20 pm

Oh dear: this is probably one of the best looking pavlovas I’ve ever seen. Now I need to make this soon. Really soon!


Sara/Matchbox Kitchen April 17, 2012 at 11:24 pm

Thank you! Let me know how it turns out if you make it.


what katie's baking April 11, 2012 at 8:44 pm

i love the progression pictures.
this looks lovely and delicious!


Sara/Matchbox Kitchen April 17, 2012 at 11:24 pm

Thanks! I’m a sucker for anything with lemon curd!


Liz | Somewhere North May 3, 2012 at 1:44 pm

this is a tad random, but how “stiff” is the lemon cream? I’m making a wedding cake for a lemon-obsessed friend but I’m worried that lemon curd in between the layers might be too “slippy” for a giant wedding cake that needs to be transported to the reception venue. wondering if lemon cream might hold up better? thanks! :)


Sara/Matchbox Kitchen May 3, 2012 at 1:54 pm

Hi Liz, thanks for your comment. I would say this is pretty sturdy. I actually made a cake with this for one layer of filling and it held up well. You can see the photos here: http://forme-foryou.com/2012/05/a-visit-from-sara-of-matchbox-kitchen.html . When I cut the cake it stayed together and didn’t ooze out at all. I’d probably make a batch first so you can see how thick it is. Best of luck!


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