Pavlova with Whip Cream, Strawberries and Lemon Curd

This weekend we made our first trip of the season to the farmer’s market in Beaverton.  It was a lovely Saturday morning – warm and sunny!

We brought home some of these beauties!!

As soon as I saw them I knew exactly what I was going to do with – make pavlova – a meringue based dessert with strawberries and whip cream.  It is definitely one of our family’s favorite desserts.

Pavlova is named after the Russian ballerina Anna Pavlova and was created in her honor as she toured through New Zealand and Australia.  I know there are some Aussie’s out there so be sure and chime in on this one!

Meringue can be a little intimidating to people but it really is easy to make.  It is simply a combination of egg whites and sugar with a little cream of tartar and vanilla thrown in.  I have found that it is best to make meringue on a dry, sunny day which this weekend was.

The first step is to line a cookie sheet with parchment paper or a brown paper bag – I opted for the brown paper bag.  I then traced around a class to make some circles – choose your size!  You can make individual size pavlovas like I did this weekend but sometimes I just make one big round one and we cut it into pieces.  There is something special about individual servings though.

One of the tricks to getting nice stiff egg whites is to make sure you are using a nice, clean bowl!

After your sugar and such is added and your egg whites are stiff fill in the circles you drew on the paper.  Use the back of spoon to create a slight indentation into the circle (that’s where all the berry and whip cream goodness will go).


You don’t want the middle to be too thin though as then it will cook quicker than the rest of the meringue.


Bake them in your oven until they are dry looking and until they just barely start to turn a little golden brown.  Not too much though!  The length of time this takes will be determined by how big and thick you make your circles.  I cooked mine for about 40 minutes.  I then turned off the oven and let them sit in the oven for a while longer to dry out a bit more.

A perfect meringue is light and crispy on the outside with a center that is still slightly sticky and chewy.


Let them cool on the paper and then gently loosen them from the paper, if they are still a bit sticky use a spatula to slide underneath them.  They will be fragile and will begin to crack but that’s o.k. – it gives them character!

I decided to dress up these individual sized meringues a bit and drizzle some chocolate over them.  Everything tastes better with chocolate – right!?

Then comes the whip cream and strawberries!

They would be wonderful with any kind of fruit – raspberries, blueberries, bananas etc.


The only problem with making meringues is that you end up with leftover egg yolks.  It always seems a bit wasteful to throw them away so this weekend I made up a batch of lemon curd.

Lemon curd is a perfect addition to the pavlova!

Can I just say yum!!!

How pretty is that?!

Pavlova with Whip Cream, Strawberries and Lemon Curd
  • 4 egg whites, room temperature
  • ¼ tsp cream of tartar
  • 1 C sugar
  • 1 tsp vanilla.
  • 1 C whipping cream, whipped
  • assorted fruit
Lemon Curd
  • 2 large lemons
  • 4 large egg yolks
  • ⅔ C sugar
  • 4 Tbsp butter, cold
  1. Heat oven to 300 degrees
  2. Line a large cookie sheet with brown paper bag or parchment paper
  3. Draw the desired size circle or circles using a pencil onto the paper
  4. In large bowl, beat egg whites and cream of tartar until foamy
  5. Gradually add sugar, 1 Tbsp at a time, beating continuously at high speed until sugar is dissolved and stiff peaks form, about 5 minutes or so
  6. Beat in vanilla
  7. Spoon meringue onto circles on prepared cookie sheet building up sides with back of spoon
  8. Place in 300 degree oven and reduce heat to 250 degrees
  9. Bake for 40-60 minutes or until firm and dry to touch (inside of meringue will be soft) I allow mine to sit in oven for up to an hour afterwards to firm up a bit more
  10. Remove from oven; cool completely
  11. Carefully remove meringue from paper
  12. Place on serving plate and fill with whipped cream and fresh fruit
  13. Refrigerate until serving or eat right away!!
Lemon Curd
  1. Zest the lemons and set aside
  2. Juice the lemons
  3. Whisk the egg yolks and sugar together until smooth
  4. Stir in zest and lemon juice
  5. Pour the mixture into a saucepan
  6. Over medium heat bring to a simmer
  7. Reduce heat to low and continue to cook, stirring constantly with a wooden spoon until the mixture thickens
  8. Remove from the heat and pour through a wire mesh strainer into a bowl
  9. Stir in the butter, 1 Tbsp at a time until melted
  10. Cool to room temperature and place a piece of plastic wrap onto the surface to prevent a film from forming
  11. Chill in fridge until ready to use
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Valerie H. says

    That looks soooo good! Do you have any houses on your street for sale?
    I want to be your neighbor! 😉

  2. Barbie says

    I am going to try these. I made pudding last week and used 6 egg yolks and I just happened to save the whites. Do you know how I could adapt this to use 6 egg whites? I am not a good enought cook to guess. Your life is very inspiring.

  3. Ellen says

    Oh, how BEAUTIFUL! How many individual servings does this make? I have to make the dessert for a moving away luncheon next week. There will be about 30 ladies. Do you think this would be too hard? I guess I could assemble them the day before w/ the lemon curd, yes? I was going to make cupcakes like you did for the wedding last summer, but these would be lovely…and so ladylike :)

  4. says

    These are beautiful. We used to get “strawberry kisses” from an old inn and restaurant in Salado, Texas just like this, only with ice cream and strawberries on the meringues. My kids LOVED them.
    Yours look fabulous on your sweet little cake stands!

  5. Beth says

    OOH Yum! My mom used to make meringue shells like these and top them with whipped cream and strawberries or raspberries. I used to love to eat them plain, too. I would sneak them off the top of the fridge where she hid them. The lemon curd is a fantastic idea. I just happen to have some in the fridge for a lemon class I am teaching. I think I will have to whip these babies up and give them a taste. Thanks for the walk down memory lane.

  6. says

    This dessert looks beautiful! I’m not a meringue fan though, it’s the texture. But I love strawberries, lemon curd and whipped cream!

  7. says

    I am definitely going to try this! I don’t know if you noticed – but this is naturally gluten free!! (and a great idea to use merangue for a dessert base!)


  8. says

    Oh my WORD you have my drooling! NOT FAIR NOT FAIR! I can’t even think of attempting anything like this in the current state of my kitchen. It’s definitely going on my list for when things are all tidied up, though!

  9. says

    The first time I had pavlova was in N. Ireland – it’s still the yummiest dessert I think I’ve ever had. I couldn’t believe something like that existed, it was so good!! I am definitely going to try this the next time we entertain. Do you have to eat it soon after making or can you make the meringue early & store it? I’m not a huge lemon fan (I know!!!); have you tried another type of citrus for curd, like oranges or limes? Just curious. The pics are lovely!

  10. says

    You can definitely make this ahead of time just be sure to keep it nice and dry in an airtight container. Any citrus flavored curd would be lovely – lime or orange – yum. Enjoy!!!

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