Recipes Desserts Specialty Dessert Recipes Pavlova Recipes Frozen Lemon Pavlova 4.5 (4) 4 Reviews 2 Photos This frozen version of the spectacular Australian dessert has a lighter-than-air lemon cream filling inside an almond-crusted meringue exterior. Submitted by shel1 Published on June 18, 2020 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 15 mins Additional Time: 2 hrs 15 mins Total Time: 3 hrs Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Meringue 2 teaspoons cornstarch 6 egg whites 1 ½ cups white sugar 1 ½ teaspoons ground cinnamon ¼ cup white sugar 3 ½ ounces sliced almonds Lemon Filling 3 egg whites 1 pinch salt 1 cup white sugar ¼ cup lemon juice 4 teaspoons lemon zest 1 cup heavy cream 1 lemon, sliced 1 sprig fresh mint 1 cup fresh strawberries Directions Preheat an oven to 350 degrees F (175 degrees C). Grease a 10x15 jelly roll pan and line the pan with parchment. Grease the parchment and dust with the cornstarch. Beat the 6 egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1 1/2 cups sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue mixture in the prepared pan. Whisk together the cinnamon and 1/4 cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture. Bake meringue in the preheated oven until lightly brown, 12 to 15 minutes. Remove pan from oven; turn over onto a foil-covered surface, almond side down. Set aside to cool completely. Carefully remove parchment when cool. Beat the 3 egg whites until foamy in a large glass or metal mixing bowl. Add salt, continuing to beat until stiff peaks form. Gradually beat in 1 cup sugar; then gradually beat in lemon juice and zest. In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture. Place the filling in the center of the meringue. Using the foil to lift the meringue, fold the sides of the meringue over the filling, making a log shape. Wrap the log in foil and place in freezer for at least two hours. To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen. I Made It Print Nutrition Facts (per serving) 476 Calories 17g Fat 77g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 476 % Daily Value * Total Fat 17g 22% Saturated Fat 7g 37% Cholesterol 41mg 14% Sodium 75mg 3% Total Carbohydrate 77g 28% Dietary Fiber 3g 9% Total Sugars 70g Protein 8g 15% Vitamin C 27mg 30% Calcium 74mg 6% Iron 0mg 2% Potassium 223mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.