Lemon Blueberry Pavlova Recipe: A Delightful Summer Dessert

Pavlova is a beloved dessert worldwide, known for its crisp, meringue shell and soft, marshmallow-like center. When combined with tangy lemon curd and sweet, juicy blueberries, it transforms into an irresistible treat perfect for any special occasion or a summer gathering. The delicate flavors of this Lemon Blueberry Pavlova will surely impress your guests, while its beautiful presentation will make it the star of your dessert table.

In this comprehensive guide, we’ll walk you through every step to make this delightful dessert, from understanding the history of Pavlova to providing variations and tips to make it uniquely yours. This recipe promises to be a showstopper in both flavor and appearance!

What is a Lemon Blueberry Pavlova?

A Lemon Blueberry Pavlova is a variation of the classic Pavlova dessert, which features a crispy meringue shell paired with a velvety lemon curd and topped with fresh blueberries. This dessert is perfect for those who enjoy a balance of sweetness and tartness. The contrast between the crunchy meringue, creamy lemon curd, and fresh fruit makes every bite a delightful experience.

The Pavlova itself has a delicate texture, with the outer shell crunchy and the inside soft and marshmallow-like. This is all thanks to the perfectly whipped egg whites that form the base of the meringue. Topping the Pavlova with a tangy homemade lemon curd, freshly whipped cream, and blueberries creates a combination that’s as refreshing as it is indulgent.

Origin of the Pavlova

The Pavlova is named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in the 1920s. While both countries claim to have invented the dessert in her honor, the truth is that the exact origin of Pavlova is still a point of debate. What’s clear is that the dessert has become iconic, especially in Australia and New Zealand, where it is a popular treat for holidays and celebrations.

The meringue-based dessert is traditionally topped with fresh fruit, and in this Lemon Blueberry Pavlova recipe, we’ve chosen a bright, citrusy lemon curd and fresh blueberries to complement the flavors.

Ingredients for Lemon Blueberry Pavlova

To make this Lemon Blueberry Pavlova, you’ll need the following ingredients, divided into three sections: Pavlova base, lemon curd, and topping.

For the Pavlova:

• 4 large egg whites (room temperature)
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

Lemon Curd:

• 3 large egg yolks
• ½ cup granulated sugar
• ⅓ cup freshly squeezed lemon juice (about 2 lemons)
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• Lemon zest (for garnish)
• Mint leaves (optional, for garnish)

Step-by-Step Directions for Preparing Lemon Blueberry Pavlova

 1: Prepare the Pavlova

1. Preheat the Oven
   Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw an 8-inch circle on the parchment paper to guide the size of your Pavlova.
2. Beat the Egg Whites
   In a clean bowl, beat the egg whites using an electric mixer on medium speed until soft peaks form. Soft peaks should gently curl over when the beaters are lifted.
3. Add Sugar Gradually
   Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat. After each addition, beat well until the mixture becomes glossy and stiff peaks form. This process may take 7-10 minutes.
4. Fold in Cornstarch, Vinegar, and Vanilla
   Gently fold in the cornstarch, vinegar, and vanilla extract using a spatula. This step will help stabilize the meringue.
5. Shape the Meringue
   Spoon the meringue onto the parchment paper within the drawn circle. Spread it evenly and create a slight indentation in the center to hold the toppings later.
6. Bake the Pavlova
   Reduce the oven temperature to 250°F (120°C). Bake the Pavlova for 1 hour. Once the time is up, turn off the oven and let the Pavlova cool inside with the door slightly ajar. This slow cooling process helps prevent cracking.

 2: Make the Lemon Curd

1. Whisk Together the Ingredients
   In a small saucepan, whisk together the egg yolks, granulated sugar, and freshly squeezed lemon juice. Cook the mixture over medium-low heat, stirring constantly to avoid curdling.
2. Cook Until Thickened
   Continue cooking and stirring for 5-7 minutes, or until the mixture thickens to a custard-like consistency. Be careful not to let it boil.
3. Add Butter and Lemon Zest
   Remove the saucepan from the heat and stir in the unsalted butter and lemon zest until the butter is fully melted and the curd is smooth.
4. Chill the Lemon Curd
   Transfer the lemon curd to a bowl, cover with plastic wrap (press it onto the surface to prevent a skin from forming), and refrigerate until chilled.

 3: Whip the Cream

1. Whip the Heavy Cream
   In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.

 4: Assemble the Pavlova

1. Place the Pavlova on a Plate
   Once the Pavlova has cooled completely, carefully transfer it to a serving plate.
2. Add the Lemon Curd
   Spread the chilled lemon curd evenly over the center of the Pavlova, leaving the edges exposed.
3. Top with Whipped Cream
   Spoon the freshly whipped cream over the lemon curd.
4. Add Fresh Blueberries
   Scatter fresh blueberries generously over the whipped cream. This adds a burst of color and sweetness to the dish.
5. Garnish and Serve
   Sprinkle additional lemon zest over the top for extra flavor. Garnish with mint leaves, if desired. Slice and serve immediately.

Variations of Lemon Blueberry Pavlova

While the Lemon Blueberry Pavlova recipe is delicious as is, there are several variations you can experiment with to make it even more personalized. Here are some ideas:

1. Fruit Combinations:
   Try swapping the blueberries for other fresh fruits like strawberries, raspberries, or kiwi. A mixed berry topping can also add a beautiful, colorful touch.
2. Lemon Flavor:
   If you want a stronger lemon flavor, consider adding more lemon zest to both the lemon curd and the whipped cream.
3. Chocolate Pavlova:
   For a chocolatey twist, you can fold cocoa powder into the meringue mixture to make a chocolate Pavlova base. Pair it with a rich chocolate ganache and fresh berries for a decadent dessert.
4. Vegan Pavlova:
   For a plant-based version, you can use aquafaba (the liquid from canned chickpeas) as a substitute for egg whites in the meringue and coconut cream instead of heavy whipping cream.

Frequently Asked Questions (FAQs)

Q: Can I make the Pavlova ahead of time?
Yes, you can make the Pavlova base ahead of time. After baking, allow it to cool completely, and then store it in an airtight container at room temperature for up to 2 days. Assemble the Pavlova with lemon curd and whipped cream just before serving.

Q: Why did my Pavlova crack?
A cracked Pavlova can happen if the oven door is opened during baking or if the meringue is whipped too much. Be sure to avoid opening the oven while baking and ensure you only beat the egg whites until stiff peaks form, not over-whipping.

Q: How can I fix runny lemon curd?
If your lemon curd is too runny, you can cook it for a few more minutes over low heat to thicken it. Be sure to stir constantly to prevent it from curdling.

Q: Can I freeze Pavlova?
Yes, you can freeze the Pavlova base without the toppings. Place it in an airtight container and freeze for up to 1 month. Thaw it at room temperature before assembling with the lemon curd and whipped cream.

Conclusion

This Lemon Blueberry Pavlova is a stunning dessert that combines a crispy meringue base with tangy lemon curd and fresh blueberries. It’s perfect for any occasion, from casual summer get-togethers to more formal events. With its balance of sweetness and tartness, it’s sure to be a crowd-pleaser.

By following the step-by-step instructions in this guide, you’ll be able to create a delicious and beautiful dessert that’s sure to impress. Whether you stick to the classic recipe or explore variations, your Lemon Blueberry Pavlova will stand out as a refreshing and indulgent treat. Enjoy every bite of this delightful dessert!

Lemon Blueberry Pavlova Recipe: A Delightful Summer Dessert

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• Author: David Andersson
• Total Time: 1 hour 55 minutes
• Yield: 8 servings 1x
• Diet: Gluten Free

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Description

A Lemon Blueberry Pavlova is a variation of the classic Pavlova dessert, which features a crispy meringue shell paired with a velvety lemon curd and topped with fresh blueberries. This dessert is perfect for those who enjoy a balance of sweetness and tartness. The contrast between the crunchy meringue, creamy lemon curd, and fresh fruit makes every bite a delightful experience.

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Ingredients

Scale 1x2x3x

For the Pavlova:

• 4 large egg whites (room temperature)
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

For the Lemon Curd:

• 3 large egg yolks
• ½ cup granulated sugar
• ⅓ cup freshly squeezed lemon juice (about 2 lemons)
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• Lemon zest (for garnish)
• Mint leaves (optional, for garnish)

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Instructions

Step 1: Prepare the Pavlova

1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw an 8-inch circle on it as a guide.
2. In a clean bowl, beat the egg whites until soft peaks form using an electric mixer.
3. Gradually add the sugar, one tablespoon at a time, beating well after each addition until the mixture is glossy and stiff peaks form.
4. Gently fold in the cornstarch, vinegar, and vanilla extract.
5. Spoon the meringue onto the parchment paper, spreading it into the circle. Create a slight indentation in the center for the toppings.
6. Reduce the oven temperature to 250°F (120°C) and bake the Pavlova for 1 hour. Turn off the oven and let the Pavlova cool completely inside with the door slightly ajar.

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Step 2: Make the Lemon Curd

1. In a small saucepan, whisk together the egg yolks, sugar, and lemon juice.
2. Cook over medium-low heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Do not let it boil.
3. Remove from heat and stir in the butter and lemon zest until smooth.
4. Transfer the lemon curd to a bowl, cover with plastic wrap (pressing it onto the surface to prevent a skin from forming), and chill in the refrigerator.

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Step 3: Whip the Cream

1. In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

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Step 4: Assemble the Pavlova

1. Place the cooled Pavlova on a serving plate.
2. Spread the chilled lemon curd over the center of the Pavlova.
3. Top with whipped cream, fresh blueberries, and a sprinkle of lemon zest.
4. Garnish with mint leaves, if desired.

Notes

For an extra touch, try topping your pavlova with a drizzle of lemon curd or a sprinkle of fresh mint leaves. You can also swap blueberries for raspberries or blackberries for a delightful twist. This dessert is best enjoyed the same day for the crispiest meringue shell and soft, marshmallowy center.

• Prep Time: 25 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Australian / New Zealand

Nutrition

• Serving Size: 1 slice (1/8 of pavlova)
• Calories: 285
• Sugar: 38g
• Sodium: 35mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 4g
• Cholesterol: Low

Keywords: Lemon Pavlova, Blueberry Pavlova, Lemon Blueberry Dessert, Pavlova with Blueberries, Lemon and Blueberry Pavlova