GoodToKnow's Lemon curd pavlova recipe


  • 10 free range egg whites

  • 350g caster sugar

  • 1tbsp vanilla extract

  • 1tbsp cornflour

  • 1tbsp white wine vinegar

  • To Serve:

  • 600ml whipping or double cream

  • For The Lemon Curd:

  • 2 large or 3 smaller lemons, zest and juice

  • 3 egg yolks, 1 whole egg

  • 90g caster sugar

  • 40g butter, cubed

  • To Top:

  • 100g raspberries

  • 100g blueberries

  • easter eggs and edible flowers to decorate, optional


  • Preheat the oven to 130C/Gas 1.5. Beat the egg whites until thick and glossy, slowly add the sugar, whisking continuously.

  • Once the sugar has dissolved and the meringue forms thick peaks, whisk in the vanilla, cornflour and vinegar.

  • Spoon the meringue onto silicone mats or greased baking sheets, to form 4 circles ranging from large to small sizes.

  • Place in the oven and bake for 1hr 20mins. Once cooked, open the oven door and allow to cool.

  • Combine all the ingredients in a bowl and put over a pan of gently simmering water. Whisk for 20-25 minutes until thickened. Chill.

  • To serve: whip the cream until soft peaks form. Sandwich the meringue layers together with the cream and lemon curd and berries. Top with extra berries, flowers and Easter eggs if using. Serve immediately.

GoodToKnow's Top tip

For the size of the meringue, measure your biggest circle as the size of your serving platter. Then go gradually smaller.