These Easter Lemon Pavlovas are a light, airy, and elegant dessert perfect for Easter celebrations! The crisp meringue nests have a soft, marshmallow-like center and are filled with a tangy, homemade lemon curd. Topped with fresh berries and toasted coconut, these pavlovas are a delightful treat for spring gatherings or a warm-weather dessert.

Full Recipe:

Ingredients

Lemon Pavlovas:

• 5 egg whites
• 1 1/4 cup granulated sugar (250g)
• A few drops of food coloring (optional)
• 2 tbsp cornstarch
• 2 tsp lemon juice
• 1/2 tbsp lemon zest
• 1/2 tsp lemon extract (optional for extra lemon flavor)

Lemon Curd:

• 6 tbsp unsalted butter, room temperature (85g)
• 2/3 cup golden sugar (133g)
• 4 large eggs
• 1/2 cup lemon juice (120ml)
• 6 tbsp lemon zest

To Decorate:

• 1 cup mixed berries (blueberries, raspberries, strawberries)
• 1/4 cup toasted coconut flakes
• 1/4 cup powdered sugar

Directions

Making the Lemon Pavlovas:

1. Preheat oven to 250°F (120°C). Line two baking sheets with parchment paper.
2. Whip the egg whites on medium speed for 1 minute using an electric mixer.
3. Gradually add sugar, increasing the speed to high, and whip for about 9 minutes until stiff, glossy peaks form.
4. Add the cornstarch, lemon juice, and lemon zest, gently folding them in with a spatula.
5. Transfer the meringue to a piping bag with a star tip and pipe 3.5-inch nests, leaving space in the center for filling.
6. Bake for 1 hour, then turn off the oven and leave the pavlovas inside for another 30 minutes to prevent cracking.
7. Let cool completely before filling. Store unfilled pavlovas in an airtight container for up to 5 days.

Making the Lemon Curd:

1. Beat butter and sugar together for 2 minutes until light and fluffy.
2. Add the eggs one at a time, mixing until smooth.
3. Stir in lemon juice and zest (the mixture may look separated, but it will come together once cooked).
4. Transfer to a saucepan and cook over medium-low heat, stirring constantly for 10-15 minutes, until thickened (170°F).
5. Remove from heat, let cool, and refrigerate for at least 2 hours.

Assembling the Pavlovas:

1. Spoon lemon curd into the center of each pavlova nest.
2. Top with mixed berries and toasted coconut flakes.
3. Dust with powdered sugar before serving.

Nutrients (Per Serving, Approximate)

• Calories: 150
• Total Fat: 5g
• Carbohydrates: 23g
• Sugar: 18g
• Protein: 3g

Why You’ll Love This Easter Lemon Pavlova Recipe

Pavlovas are not only visually stunning, but they are also light, airy, and full of flavor. Here’s why this recipe is a must-try:

• Crisp on the Outside, Marshmallow-Like on the Inside: The pavlova shells bake into delicate, crisp meringue nests with a soft, chewy center.
• Tangy Lemon Curd Filling: The homemade lemon curd provides a refreshing citrus contrast to the sweet meringue, creating a perfect flavor balance.
• Naturally Gluten-Free: This dessert is perfect for those avoiding gluten without sacrificing texture or taste.
• Make-Ahead Friendly: The pavlova shells can be made in advance, allowing you to assemble the dessert quickly when needed.
• Beautiful Presentation: With their golden coconut flakes, fresh berries, and powdered sugar dusting, these pavlovas are a stunning centerpiece for any Easter table.

The Secret to Perfect Pavlovas

Pavlovas might seem intimidating, but they’re actually quite simple when you follow a few key techniques.

1. Whip the Egg Whites to Stiff Peaks

The foundation of a perfect pavlova is well-whipped egg whites. The key steps are:

• Use room-temperature egg whites for the best volume.
• Whip the egg whites gradually, adding sugar slowly to ensure a stable, glossy meringue.
• Look for stiff peaks—the mixture should hold its shape and not slide off the whisk.

2. Bake Low and Slow

Pavlovas require a low-temperature bake (250°F/120°C) for about an hour, followed by a gradual cooling period in the oven. This prevents cracking and ensures the meringue stays crisp on the outside and soft on the inside.

3. Add Cornstarch and Lemon Juice for Stability

A small amount of cornstarch and acid (lemon juice or vinegar) stabilizes the meringue, giving it the perfect crisp exterior and marshmallow-like center.

4. Avoid Moisture for the Best Texture

Humidity can make pavlovas sticky or collapse. If possible, bake them on a dry day and store them in an airtight container away from moisture.

The Star of the Dish: Tangy Homemade Lemon Curd

Lemon curd is a silky, tangy, and buttery custard that perfectly complements the sweetness of the meringue. This homemade version is bright, fresh, and much better than store-bought varieties.

Why This Lemon Curd is the Best

• Rich and Creamy Texture: Made with butter, eggs, and lemon juice, it’s smooth and luxurious.
• Perfectly Balanced Sweetness: The natural tartness of lemon balances the sugar, making it refreshing rather than overly sweet.
• Make-Ahead Friendly: It can be stored in the fridge for up to a week, making it perfect for preparing in advance.

If you prefer variations, you can substitute lemon with:

• Lime Curd for a tropical twist.
• Passionfruit Curd for an exotic flavor.
• Orange Curd for a sweeter, milder citrus taste.

How to Assemble and Decorate Easter Lemon Pavlovas

Once your pavlova shells and lemon curd are ready, assembling the dessert is simple. Here’s how to make them look as stunning as they taste:

1. Fill the Meringue Nests with Lemon Curd

Once cooled, each pavlova nest is generously filled with silky lemon curd, creating a bright and luscious center.

2. Add Fresh Berries for Color and Sweetness

A mix of blueberries, raspberries, and strawberries adds natural sweetness and a beautiful contrast against the lemon curd. Berries also enhance the fresh, springtime feel of the dessert.

3. Sprinkle with Toasted Coconut for a Nutty Crunch

Lightly toasted coconut flakes add texture and a subtle tropical flavor, making the pavlovas even more irresistible.

4. Finish with a Dusting of Powdered Sugar

For the final touch, a light sprinkle of powdered sugar adds elegance and a bakery-style finish.

Fun Variations and Customizations

While this Easter Lemon Pavlova recipe is already perfect as is, you can personalize it with different flavors and toppings:

1. Add a Drizzle of White Chocolate

For extra indulgence, drizzle melted white chocolate over the top before serving.

2. Infuse the Meringue with Flavor

Mix in a few drops of almond extract, vanilla, or coconut extract into the meringue for an added layer of flavor.

3. Make Mini Pavlovas for Individual Servings

Instead of one large pavlova, make smaller, single-serve pavlovas, which are easier to serve at parties.

4. Use a Different Fruit Topping

Swap the berries for:

• Sliced kiwi for a bright green contrast.
• Mango chunks for a tropical twist.
• Pomegranate seeds for a ruby-red pop of color.

How to Store and Serve Pavlovas

Pavlovas are best enjoyed fresh, but they can also be stored and prepared ahead for convenience.

1. Storing Pavlova Shells

• Store unfilled pavlova shells in an airtight container at room temperature for up to 5 days.
• Do not refrigerate the shells, as humidity will make them soft and sticky.

2. Storing Lemon Curd

• Lemon curd can be made ahead and stored in the fridge for up to a week.
• Keep it in a sealed container to prevent it from absorbing other fridge odors.

3. Assembling Before Serving

For the best texture, fill and decorate the pavlovas just before serving, so the meringue stays crisp.

Conclusion: A Stunning Easter Dessert That’s Light, Refreshing, and Delicious

Easter Lemon Pavlovas are a beautifully elegant dessert that perfectly captures the essence of springtime celebrations. With crispy, airy meringue, rich tangy lemon curd, and fresh berries, this dessert is light yet indulgent, simple yet impressive.

The combination of textures and flavors makes it a standout treat for Easter brunches, afternoon tea, or any festive occasion. Plus, the make-ahead components allow for easy preparation, so you can enjoy your celebration stress-free.