Lemon Curd Pavlova

January can be a bit of a gloomy month, the rush of the holidays have ended and the weather (at least in Canada and the UK) can be a bit dark and uninspiring. Which is why we sometimes need to perk ourselves up in every we can, including baking some tasty bright treats like this *incredibly* tart lemon pavlova.


Inspired by the challenge issued by former Great Canadian Baking Show contestants on their instagram, GCBS Monthly  I took the opportunity to whip up this relatively simple bake. You can of course put store bought filling inside the meringue but homemade lemon curd is certainly much more flavourful and pretty simple to make!



  • 4 egg whites
  • 250g caster sugar
  • 1 tsp white wine vinegar
  • 1 tsp cornflour
  • 1 tsp vanilla extract


  • Heat oven to 150C. Prepare baking sheet with parchment paper.
  • Whisk the egg whites with a mixer until stiff peaks form, then gradually add the sugar until the egg whites become glossy and smooth.
  • Whisk in the vinegar, cornflour and vanilla. Spread the mixture onto the parchment into a large circle, creating a crater in the center.
  • Bake for 1 hour and then turn off the heat, open the oven door slightly and allow to cool completely inside the oven. White the pavlova is cooling, prepare lemon curd

Lemon Curd

  • 4 lemons – zest and juice
  • 200g caster sugar
  • 100g butter
  • 4 eggs beaten

Lemon Curd

  • Put the lemon juice, zest, sugar and butter into a bowl over a saucepan of gently simmering water. Stir occasionally until the butter has melted and then using a whisk add the beaten egg, whisking gently for about 5-10 minutes until the mixture has thickened to a custard.
  • Pour the mixture through a sieve or cheesecloth to remove any of the zest.  Allow to cool.

To Assemble:

Once pavlova has cooled, pour the cooled lemon curd into the crater and garnish with whipped cream and fruit.


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