Rating: 5 stars
2 Ratings
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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

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