My favorite way to enjoy lemon meringue is with pavlova. The meringue base cools and dries out slowly, creating a crispy, crunchy crust on the outside which contrasts beautifully with a soft, sticky center. Topped with an intense lemon curd filling, fresh blueberries, and a homemade blueberry sauce, this dessert takes a little bit of time to make but is also simple and easy to pull off!

Recipe Summary

25 mins
1 hr 20 mins
3 hrs 15 mins
5 hrs
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
For the Lemon Curd Filling:
For the Meringue:
For the Blueberry Sauce:
For Serving:


Instructions Checklist
  • Prepare lemon curd filling: Cut butter into small pieces and set aside.

  • Separate eggs, placing yolks in a heat-proof bowl and whites in glass, metal, or ceramic bowl. Cover egg whites and leave on the counter to come to room temperature for the meringue.

  • Add lemon zest, salt, sugar, and lemon juice to egg yolks. Whisk until thoroughly combined.

  • Add 1 to 2 inches water to a saucepan over low heat; bring to a simmer. Place bowl of filling over the simmering water. Cook, stirring constantly with a spatula, until mixture is very hot to the touch and thick enough to coat the back of a spoon, 10 to 15 minutes.

  • Stir in butter, 3 or 4 pieces at a time, waiting until butter has melted before each addition. Remove from the heat and pour filling into a bowl to cool, about 15 minutes. Lay plastic wrap on top of the filling, pressing down so it doesn't develop a skin, and place in the refrigerator until well chilled, 2 to 3 hours.

  • Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner, such as Silpat®. Lightly spray with cooking spray.

  • Begin meringue: Mix cornstarch into sugar and set aside.

  • Add cream of tartar, lemon juice, and vanilla to the reserved egg whites. Whisk with a large whisk until very soft peaks form, about 3 minutes. Whisk in sugar mixture, 2 tablespoons at a time, whisking about 1 minute between each addition, until incorporated. When all sugar mixture has been added, continue to whisk until relatively stiff peaks form and whites are firm enough to hold their shape.

  • Use 2 spoons or a piping bag to transfer whites onto the prepared baking sheet, forming a ring of dollops about 8 or 9 inches across. Fill in the middle with meringue, then go back around the edges adding more meringue to build up the outside edge.

  • Bake in the center of the preheated oven for exactly 1 hour. At 1 hour, turn off the oven and crack the door. Let meringue sit in the oven until its cooled completely, about 1 hour.

  • Meanwhile, prepare blueberry sauce: combine 1 cup blueberries, sugar, and water in a saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until blueberries collapse and liquid thickens, about 10 minutes.

  • Remove from the heat and pass through a fine mesh strainer. Place in the refrigerator until fully chilled, about 45 minutes.

  • Very carefully transfer cooled meringue to a serving platter using 2 large spatulas if necessary; you may get some cracks but that's okay. Use a spoon to crack the center a bit to make room for the filling.

  • Fill the center with chilled lemon curd filling. Place remaining blueberries over top and drizzle with blueberry sauce. Garnish with mint.

Chef's Notes:

Make sure you use a good quality butter.

Use a rubber spatula to stir the filling as it cooks so you don't aerate the mixture. A whisk will incorporate too many bubbles and you won't get the right texture. You can pass the filling through a strainer if desired but it's not necessary.

You can use an electric mixer or stand mixer to make the meringue, but I think you get a better meringue if you do it by hand.

Nutrition Facts

424 calories; protein 4.7g; carbohydrates 62.4g; fat 18.8g; cholesterol 164.7mg; sodium 76mg. Full Nutrition


Rating: 5 stars
So, I made a pavlova, A decadent sweet Just saying ‘pavlova’ Is, for this gal, a treat! Meringue of white sugar, With egg whites whipped stiff, What my whisk couldn’t handle, My stand mixer did; The recipe called for a curd Made of lemon, Chef John, just a taste of it Sent me to Heaven! Then with some blueberries Reduced to a sauce, With a spoon I made sure It was drizzled on top. And though I’m not prone To oblige my sweet tooth I did, and will do it again Yes, it’s truth. It made Easter special As it always is, With music and worship, With bunnies and chicks; But, may I keep first In my heart EVERY day Jesus died yet He lives, Yes, He conquered the grave! Hey, Chef John - thanks from two of your Finger Lakes fans (one of whom grew up near Paul Smiths College). This was my first try at a pavlova and served it as our Easter dessert. It was fun to make and even more fun to eat! Delicious! Thanks again! Read More
Rating: 5 stars
This dessert was a huge hit at Easter! I've admired the pavlovas I'd seen on a certain british baking show for years, but I never imagined that I could make one. It just seemed beyond my very average baking ability. I should have known that Chef John would demystify this dessert and make creating it possible. The instructions are very clear and easy to follow just as written. The only thing that I did differently was that I traced the bottom of a spring form pan onto my parchment paper, then flipped it (so the outline could be seen through the paper, but we didn't eat graphite) so I could get a perfect circle of merengue. I otherwise followed the directions exactly and it came out beautiful and delicious! If you're "merengue-curious", I would absolutely urge you to try this. Read More
Rating: 5 stars
Delicious and easier than it looks. It tastes like what lemon meringue pie wishes it could. Read More
Rating: 5 stars
Awesome ???? Read More