These lemon pavlova are light and airy with a bright, zesty lemon center. They need just 4 ingredients and can be made ahead of time. They are a great spring or summer dessert to serve.
Lemon Pavlova with fresh blueberries in the middle

These mini pavlova are such a cute dessert to make for Easter or any other upcoming spring and summer gatherings. You can make the pavlova shells ahead of time and fill and decorate them on the day of your event. The pavlova are easy to make and you only need 4 ingredients to make both the shells and the filling.

Ingredients

  • Superfine sugar
  • Eggs
  • Lemon
  • Butter

Superfine sugar: I recommend using superfine sugar, also known as caster sugar or baker’s sugar, rather than regular granulated sugar for making the meringue shells because superfine sugar melts better.

Eggs: The egg whites are used to make the meringue shells. Egg yolks are used to make the lemon curd filling, so you won’t have any leftover egg whites or yolks with this recipe.

Lemon: Lemon juice and zest are used to make the lemon curd. A little lemon juice is also used in the shells to help stabilize the meringue.

Butter: Unsalted butter is used for the lemon curd to thicken it and help it set.

How to Make Lemon Pavlova

  • To make the shells, add egg whites to a mixing bowl and beat on medium speed until foamy. Gradually add in the sugar while continuing to beat on low speed. Once the sugar is incorporated, beat on high speed until your mixture forms stiff, glossy peaks.
  • Add in the lemon juice and beat again just until incorporated.
  • Use a large cookie scoop to scoop the mixture onto your prepared baking pan or transfer the mixture to a piping bag if you prefer to pipe the meringue shells. Create a well in the center of each meringue shell.
  • Bake the shells for about 1 hour and 15 minutes or until dry and hardened. Turn off the oven but keep the meringue shells in the oven with the oven off for an additional one hour.
  • To make the lemon curd, whisk together egg yolks, lemon juice, and sugar. Stir in the zest. Pour into a nonstick pan and bring to low heat. Stir the mixture over low heat until it thickens. Remove from heat and add in the butter, stirring it in until melted. Strain the lemon curd through a fine mesh strainer and then place into the fridge to chill and set.
  • Right before serving, spoon the lemon curd into the shells. You can also garnish with fresh berries and mint.

Lemon Pavlova with lemon curd in the middle and fresh blueberries

Texture

The meringue shells are crispy on the outside with a soft, airy, marshmallow-like center. If you want the center to be a little fluffier, you can add a little bit of cornstarch to the meringue mixture. I actually prefer it without the cornstarch because it makes for a chewier texture. The shells are filled with a silky, creamy lemon curd.
A Lemon Pavlova on a small plate

Expert Tips

  • It’s important to start the oven at a high temperature and then immediately turn it down because the high heat helps set the shells.
  • Pavlova usually contain cornstarch which makes for a fluffier texture. I made mine without cornstarch because I prefer the slightly chewier texture. If you make without cornstarch, the shells will weep slightly, but it’s not really an issue once they are done baking. If you prefer the more traditional, fluffier pavlova texture, you can add 1 teaspoon of cornstarch when you mix the lemon juice into the meringue.
  • To save time, you can use store bought lemon curd. I provided a recipe for homemade lemon curd because it uses up the egg yolks, so you don’t have leftover eggs and it uses almost all the same ingredients used to make the shell. In addition, homemade lemon curd will have a brighter yellow color. Store bought lemon curd tends to be a more pale yellow.

Pavlova shells filled with lemon curd and topped with fresh blueberries

More Lemon Recipes

4.50 from 2 votes

4 Ingredient Lemon Pavlova

These easy mini lemon pavlovas are crisp on the outside, soft and marshmallowy in the center, and topped with silky homemade lemon curd. Made with just a handful of ingredients, this foolproof meringue feels elegant but is surprisingly simple to make. Perfect for spring gatherings, dinner parties, or anytime you want a light, citrusy dessert.
Servings: 8 pieces
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
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Ingredients

Pavlova Shells

  • 4 large egg whites, room temperature
  • 1 cup (200g) superfine caster sugar
  • 1 tsp (5ml) fresh lemon juice

Lemon Curd

  • 4 large egg yolks
  • 1/3 cup (79ml) fresh lemon juice + 1 tbsp lemon zest
  • 2/3 cup (133g) superfine caster sugar
  • 6 tbsp (84g) cold unsalted butter, cubed

Instructions
 

  • Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • To make the pavlova shells: Add the egg whites to the bowl of a stand mixer fitted with the wire whisk attachment. Beat on medium-low speed for about 2 minutes, until foamy.
  • With the mixer running on medium-low, slowly add the 1 cup of superfine sugar, a little at a time. Scrape down the sides to ensure all the sugar is fully incorporated.
  • Then increase the speed to high and whip for 4–5 minutes, until thick, glossy stiff peaks form and the meringue feels smooth, not grainy.
  • Add the lemon juice and 1 tsp cornstarch (if using) and beat one more time for a few seconds until evenly incorporated.
  • You can make these as free form round pavlova or you can pipe them. Nonpiping method: Using a large cookie scoop, portion the meringue onto the prepared baking sheets to make 8 mounds (about 3-inches wide), spacing them a few inches apart. Use the back of a spoon to gently create a well in the center of each.) Piping method: Place the meringue in a piping bag with large star tip and create nests about 3 inches wide. Start by piping a dollop in the center and then go around the dollop to make a circle about 3 inches wide and then go around again on top of the outer circle to make the sides.
  • Place the baking sheets in the oven, immediately reduce the temperature to 200°F (90°C), and bake for about 1 hour and 15 minutes until dry and hardened.
  • Turn off the oven and let the pavlovas cool completely inside the oven with the door closed, at least 1 hour.
  • Meanwhile, make the lemon curd: Add the egg yolks, lemon juice, and sugar to a medium bowl and whisk until smooth. Add in the zest and whisk until incorporated. Transfer the mixture to a nonstick saucepan and place over low heat. Let the mixture cook over low heat, stirring constantly, until the mixture has thickened enough to coat the back of a spoon, about 5-10 minutes.
  • Remove from the heat and whisk in the cold cubed butter until fully melted and smooth.
  • Strain the curd through a fine mesh sieve into a container. Cover the container and refrigerate the curd for at least 1 hour, until chilled and set.
  • Spoon the chilled lemon curd into the center of each cooled pavlova just before serving. You can also garnish with berries and mint leaves. Store any uneaten pavlova in an airtight container in the fridge.

Notes

  • If your pavlova shells are browning, the temperature in your oven is likely too high. Reduce the temperature if the shells are browning.
  • I used superfine caster sugar which melts better than regular granulated sugar. I used India Tree Superfine Caster Sugar.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Cornstarch note: Traditionally, pavlova shells contain a little cornstarch which creates a softer, fluffier inside. If you make without the cornstarch, they will still have a marshmallow-like center but won't be quite as fluffy and soft and will be a little more chewy. I prefer without cornstarch which is why I left it out. The shells will also weep slightly without the cornstarch but it's not really an issue once they are done baking and cooled. If you want the traditional pavlova shell, simply add 1 teaspoon cornstarch in with the lemon juice in step 5. 
  • Estimated nutrition assumes all of the lemon curd is used up, but you don't need to use it all.
Serving: 1piece, Calories: 274kcal, Carbohydrates: 43g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Sodium: 33mg, Fiber: 0.03g, Sugar: 42g, NET CARBS: 43
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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