Summer Berry Pavlova with Lemon Curd

Today on Studio 5, I’m sharing an easy Pavlova recipe. Pavlova is a beautiful, light meringue dessert typically topped with fruit and sweetened whipped cream. There are two countries that claim it’s origin, Russia and Australia. And since I’m all about upping the flavor profile, I added a creamy lemon curd and tossed my fruit in a lemon marmalade to give it that glossy finish that we all crave and love. Plus the fruit had a little more lemon flavor with the homemade marmalade. Perfection on a plate.

You can watch the segment here:



Summer Berry Pavlova with Lemon Curd

4 egg whites, separated at room temperature

1 cup sugar

2 tsp. cornstarch or all purpose flour

1 tsp. white vinegar

1 tsp. vanilla extract (optional)

Fresh seasonal fruit

Whipped cream, sweetened

Lemon Curd (below)

Whisk together the egg whites until light and fluffy, about 2-3 minutes. You are looking for soft peaks, and a glossy look to the egg whites.


While the egg whites are mixing, gently pour the sugar in the bowl, in a steady stream until it’s combined well, another 2 minutes. Stop your mixer and add the cornstarch (or flour) vinegar and vanilla (optional).

Gently fold the cornstarch (or flour) vinegar and vanilla (optional) into the egg whites with a rubber spatula without deflating.

Trace a 9”circle using a pie plate on parchment paper, turning the paper upside down on a cookie sheet so the Pavlova doesn’t have a pencil or pen mark. Spread the egg whites gently inside the circle, with and place in the Pavlova in a 180 degree preheated oven for 90 minutes.


Turn the oven off and let the Pavlova cool to room temperature. Approx 1 hour. Top with cooled lemon curd, whipped cream and berries.

*Tips: Adding the vanilla will turn your egg whiles a pale brown. Vanilla is not necessary in the recipe. Pavlova does not travel well, it will flatten out and loose it fullness. Older egg whites are best. Separate your egg whites and keep them in a sealed container for about a week. Then make the recipe.

Lemon Curd

6 egg yolks

1/2 cup sugar

1 tsp. cornstarch

Juice and zest of 2 medium lemons

6 tbsp. cold butter

In a medium sauce pan, combine egg yolks, sugar, cornstarch juice and lemon zest. Whisk together over medium heat, until sauce comes to a simmer. Stir for 1 minute, then remove from the heat and add butter, whisking until incorporated one tbsp. at a time. Set aside and chill until Pavlova is cooled and you are ready to serve.


The perks of making two recipes? Leaving one for the awesome crew and one for me! Just kidding. I shared with my family.

And then there’s always as I was leaving KSL Broadcast House, I literally came close to taking out the amazing Sheri Dew (Former counselor in the General Relief Society Presidency of the LDS Church and CEO of Deseret Book) when I exited the elevators. Glad she was unmarked by the glorious Pavlova and I was able to mumble a few words in return. She said my Pavlova was beautiful. Thank you Sheri Dew.

Happy Baking everyone!

P.S. Always be ready to channel Julia Child.

1 Comment

  1. michelle on June 4, 2015 at 9:13 am

    Hi. I don’t have the pectin in envelops. How many tablespoons should I use to make the marmalade? Thank you!

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