Lemon Strawberry Pavlova

Lemon Strawberry Pavlova

Elegant and flavorful confection that pairs perfectly with an Easter lunch, baby shower, wedding shower, and other special occasions. A very unique and stunning dessert.



90 minutes




8 servings


For the Lemon Curd Filling

  • 1 1/4 cups sugar
  • 2 tablespoons flour
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup water
  • 1 tablespoon Rodelle Lemon Extract
  • 2 teaspoons grated lemon zest
  • 1 egg
  • 4 egg yolks (reserve whites for the meringue)
  • 3 tablespoons butter

For the Pavlova (meringue):

  • 1 Rodelle Vanilla Bean, split and scraped
  • 1 cup of cane sugar
  • 4 large egg whites
  • 2 tsp corn starch
  • 1 tsp white vinegar

For the Strawberry topping:

  • 2 cups strawberries – halved – leave some whole for the garnish
  • 1 tsp lemon juice
  • 2 tbsp water
  • 1 tbsp sugar
  • 1 tsp Rodelle Vanilla Extract

For the Vanilla Bean whipped cream

  • 1-pint heavy whipping cream
  • 6 tbsp Powdered Sugar
  • 2 Rodelle Vanilla Beans, split and scraped
  • Optional: 1 teaspoon lemon zest


For the Lemon Curd Filling

  • Crack whole egg and yolks into a medium-small size mixing bowl. Set aside.
  • In a saucepan, combine sugar, flour, cornstarch, and salt. Add water, lemon extract, and lemon zest. Mix.
  • Cook over medium-low heat, stirring constantly, until mixture boils.
  • Beat 1/2 cup of the mixture into the bowl with the whole egg and yolks; return to saucepan.
  • Simmer 3 minutes, then stir in butter until melted.
  • Pour or spoon into tart let shells; cool one hour.

For the Pavlova (meringue):

  • Preheat oven to 350°F
  • Add scraped Rodelle Vanilla Bean seeds into the sugar.
  • Whip egg whites to soft peaks, then add sugar a little at a time, until stiff peaks form (takes 15 or more minutes to develop really stiff peaks).
  • Fold in corn starch and vinegar until well blended. Whip for 5 more minutes.
  • Use a cake pan to trace an 8” circle on parchment paper. Fill the circle with meringue.
  • After meringue is placed on paper, you will form a well in the middle, while building up the sides to create a bowl-like shape out of the meringue. The well is created to hold the filling.
  • Reduce heat to 220°F.
  • Put parchment paper with “meringue bowl” onto a cookie sheet. Bake for about 1 hour and 15 minutes.
  • Turn off oven, and let meringue cool inside.

For the strawberry topping

  • Combine halved strawberries in a small bowl with lemon, sugar and water – stir and let rest while making the rest of the dessert.
  • For the whipped cream
  • Place mixing bowl and wire whisk attachment in the freezer to chill for 30 minutes (this is KEY).
  • Remove chilled bowl and whisk and set up mixer.
  • Pour in heavy whipping cream, vanilla bean seeds, and powdered sugar.
  • Whip on low for 1 minute, and then turn mixer speed up to high.
  • Mix until whip cream is stiff about 2 minutes.

Assembly directions:

  • Remove cooked pavlova to a serving plate.
  • Scoop lemon curd filling into the pavlova bowl and top with whipped cream in a mound – retain any leftovers for another purpose.
  • Strain strawberries of excess liquid.
  • Arrange strawberry halves on the whipped cream and accent with the whole, fresh strawberries. Garnish with optional lemon zest.

Inspired By Rodelle

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