This Nigella Lawson lemon pavlova is a light yet indulgent dessert that combines a crisp meringue shell with a soft marshmallow center. Topped with tangy lemon curd and fluffy whipped cream, it delivers a perfect balance of sweetness and citrus freshness. Ideal for celebrations or summer gatherings, this elegant dessert looks stunning while remaining surprisingly simple to prepare. Its airy texture and vibrant flavor make it a refreshing alternative to heavier cakes, ensuring it becomes a favorite for both casual and special occasions.
Total Time:95 minutes
Yield:8 servings
Ingredients
For the Meringue
4 large egg whites (room temperature)
1 cup caster sugar
1 teaspoon cornflour
1 teaspoon white vinegar or lemon juice
1 teaspoon vanilla extract
For the Lemon Topping
½ cup fresh lemon juice
1 tablespoon lemon zest
½ cup sugar
3 egg yolks
60g butter
For Assembly
1 cup whipped cream
Fresh lemon slices (for garnish)
Mint leaves (optional)
Instructions
Step 1: Prepare the Meringue
Preheat oven to 120°C (250°F).
Beat egg whites until soft peaks form.
Gradually add sugar while whisking until glossy and stiff peaks form.
Fold in cornflour, vinegar, and vanilla gently.
Step 2: Shape and Bake
Spoon mixture onto lined tray and shape into a round disc.
Create a slight well in the center.
Bake for 60–75 minutes at low temperature.
Turn off oven and let it cool inside completely.
Step 3: Make Lemon Curd
Combine lemon juice, zest, sugar, and egg yolks in a pan.
Cook on low heat, stirring until thickened.
Add butter and mix until smooth.
Cool completely.
Step 4: Assemble
Spread whipped cream over meringue base.
Add lemon curd on top.
Garnish with lemon slices and mint.
Serve immediately.
Notes
Always use clean, grease-free bowls for whipping egg whites.
Avoid overbaking to keep the center soft.
Cool the pavlova gradually to prevent cracking.
Assemble just before serving to maintain crispness.
Fresh lemon juice gives the best flavor compared to bottled.
