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Lemon Curd Pavlova with Peaches & Apricots

Lemon Curd Pavlova with Peaches & Apricots

Lemon Curd Pavlova with Peaches & Apricots takes advantage of the beautiful fresh summer fruits and showcases it in a most delectable and stunning dessert that will impress your guests and family. Gluten-free.

Adapted from Nigella's Lemon Pavlova

  • Total Time: 2 hours
  • Yield: 8-10 servings 1x


  • 6 egg whites, organic free-range
  • 350 g granulated sugar
  • 2 ½ teaspoons cornstarch
  • 1 organic lemon, the zest
  • 2 tsp lemon juice
  • 300 ml organic heavy cream

For the lemon curd:

  • 2 organic lemons, juice and zest
  • 2 large eggs + 2 large egg yolks, organic, free-range
  • 150 g granulated sugar
  • 100 g unsalted butter

For the topping:

  • peaches and apricots, washed and sliced (peel on or off as you please)


  1. Preheat the oven to 350° F (180° C) and line a baking tray with baking parchment.
  2. In the bowl of a stand mixer, or with a hand-held mixer, at medium speed, beat the egg whites until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
  3. Sprinkle the cornstarch over the meringue, then finely grate in the zest of 1 lemon and add the 2 tsp of lemon juice.
  4. Gently fold with movements from bottom to top, until everything is thoroughly mixed in. Mound onto the lined baking tray in a fat circle approximately 23cm/10inches in diameter, smoothing the sides and the top with a knife or an off-set spatula. (Since when it cooks it spreads some more, if you want you can make a smaller circle in diameter).
  5. Place in the oven, then immediately turn the temperature down to 300° F (150° C), and cook for 1 hour.
  6. Turn off the oven, and remove from the oven, leaving it to cool where it is not too cold or it will crack too quickly. I leave the pavlova inside the oven, heat off, with the door completely open, overnight. The next day I turn the pavlova upside down onto a large flat plate or board (I follow Nigella's suggestion to do this just before I sit down to the meal and let it stand till dessert time).
  7. Whip the cream until thick and airy. Set it aside for a moment.
  8. With a spatula, gently spread the lemon curd on top of the meringue base. Then, always gently, top with the whipped cream.
  9. With a gentle hand, arrange the sliced peaches and apricots on top of the pavlova. Serve and enjoy!

For the lemon curd:

  1. Beat the eggs, egg yolks, and sugar together.
  2. Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture, the lemon juice, and finely grated zest. Keep cooking gently, stirring constantly, until thickened.
  3. Pour into a bowl (or a  jar). Keep in the fridge until time to use. (I cover the top of the curd with plastic like I would do with my pastry cream, so it doesn't dry out).


The meringue base can be made 1 day ahead. I made it the night before and left it in the oven, with the door open, overnight.

If you do not want to make your own lemon curd, you can use a jar of store-bought lemon curd, adjusting it for acidity after a taste test.

The Cook Time does not include the cooking of the lemon curd.

The prep time does not include the resting in the oven overnight.

Assemble the Pavlova about 1 hour before serving.

Leftovers can be stored in the fridge, loosely covered with plastic wrap, for 1-2 days.

  • Author: Nicoletta
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: International

Keywords: pavlova, dessert, glutenfree, egg whites, lemon curd, lemon zest, lemon juice, stone fruit, summer

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