Recipes Desserts Specialty Dessert Recipes Pavlova Recipes Lemon Blueberry Pavlova 5.0 (9) 9 Reviews 12 Photos My favorite way to enjoy lemon meringue is with pavlova. The meringue base cools and dries out slowly, creating a crispy, crunchy crust on the outside which contrasts beautifully with a soft, sticky center. Topped with an intense lemon curd filling, fresh blueberries, and a homemade blueberry sauce, this dessert takes a little bit of time to make but is also simple and easy to pull off! By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on July 19, 2024 Save Rate Print Share Add Photo 12 12 12 12 Prep Time: 25 mins Cook Time: 1 hr 20 mins Additional Time: 3 hrs 15 mins Total Time: 5 hrs Servings: 6 Yield: 6 servings Jump to Nutrition Facts Jump to recipe There are few "fancy" desserts as easy and delicious as the always beautiful Pavlova. Crispy and crunchy on the outside, soft and marshmallowy on the inside, and the perfect nest for something tangy and fresh (like a lemon curd sauce), and fresh blueberries. Just to hedge our bets, we also added a fresh blueberry sauce, since you can't have too many sauces. Of course, easy doesn't mean fast or without effort, but the procedure itself is super simple: If you can work a whisk, you can make a beautiful Pavlova. One of the cool things about this baked meringue is that no matter how you shape it on the pan, whether you use spoons or a piping bag, it always looks fantastic when it comes out of the oven. In fact, if you go back and watch our strawberry Pavlova video, you'll notice we went with the no design method there. We simply piled the whites on, smoothed out the top, and baked it just like that. Once cooled, you can shatter the top with a spoon and add your topping(s). Basically, as long as it cooks long enough and cools slowly in the oven, not much can go wrong. So, no matter what yours looks like, or which fruits and/or fruit sauces you garnish with, I really hope you give this a try soon. Enjoy! For more Chef John, be sure to subscribe to Food Wishes on YouTube! Click the "Join" button there to get Chef John's bonus video footage and behind-the-scenes pictures, live chats, and other Food Wishes member exclusives. Cook Mode (Keep screen awake) Ingredients For the Lemon Curd Filling: ½ cup unsalted butter 4 large eggs 2 tablespoons lemon zest 1 pinch salt ½ cup white sugar ¼ cup lemon juice For the Meringue: cooking spray 1 tablespoon cornstarch 1 cup white sugar 1 pinch cream of tartar 2 teaspoons lemon juice ¼ teaspoon pure vanilla extract For the Blueberry Sauce: 1 cup blueberries 2 tablespoons white sugar ½ cup cold water For Serving: ½ cup fresh blueberries, or more to taste 1 sprig fresh mint Directions Prepare lemon curd filling: Cut butter into small pieces and set aside. 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. Add lemon zest, salt, sugar, and lemon juice to egg yolks. Whisk until thoroughly combined. 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. 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. 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. Begin meringue: Mix cornstarch into sugar and set aside. 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. 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. 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. 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. Remove from the heat and pass through a fine mesh strainer. Place in the refrigerator until fully chilled, about 45 minutes. 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. Fill the center with chilled lemon curd filling. Place remaining blueberries over top and drizzle with blueberry sauce. Garnish with mint. Unknown Chef's Notes Make sure you use a good quality butter for the lemon curd filling.Use a rubber spatula to stir the filling as it cooks so you don't aerate the mixture. A whisk will incorporate too many bubbles and you won't get the right texture. You can pass the filling through a strainer if desired but it's not necessary.You can use an electric mixer or stand mixer to make the meringue, but I think you get a better meringue if you do it by hand. I Made It Print Nutrition Facts (per serving) 424 Calories 19g Fat 62g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 424 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 54% Cholesterol 165mg 55% Sodium 76mg 3% Total Carbohydrate 62g 23% Dietary Fiber 1g 4% Total Sugars 58g Protein 5g 9% Vitamin C 12mg 13% Calcium 30mg 2% Iron 1mg 4% Potassium 125mg 3% * 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.