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Individual Pavlovas with Lemon Curd Whipped Cream


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Individual Pavlovas with Lemon Curd Whipped Cream


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Individual Pavlovas with Lemon Curd Whipped Cream

Pavlovas are just a fancy name for meringues and always wow guests without being too complicated for you in the kitchen. You can make them the day before and then fill with bright lemony whipped cream just before serving.


  • Prep Time : 20 minutes min
  • Cook Time : 45 minutes min
  • Ready Time : 1 hour, 5 min




  • 2 cups Granulated sugar
  • 2 tablespoons cornstarch
  • 6 large egg whites, at room temperature 30 minutes
  • Pinch of kosher salt
  • 4 Tablespoons cold water
  • 2 cups heavy whipping cream
  • 10 tablespoons lemon curd
  • 2 cups strawberries, stems removed and sliced


  1. In a small bowl, combine sugar and cornstarch. In an electric mixer fitted with a whisk, beat egg whites with salt until soft peaks form. Add water and continue to beat until soft peaks form again. While whipping, sprinkle in sugar mixture a 1/4 cup at a time and beat until stiff peaks form, about 5 minutes.
  2. Divide meringue evenly into 12 round mounds on sheet pans and spread into a 3 1/2” circle with the back of a spoon, making a indentation in the middle and leaving a 1/2” rim around the edge. Bake in a 240 degree F oven for 45 minutes, until meringue is puffed up and begins to crack. Turn oven off and crack the door open slightly and allow to dry for 1 hour. Remove and cool completely.
  3. In an electric mixer fitted with a whisk, whip cream until soft peaks form. Add lemon curd and beat until stiff peaks form. Fill each pavlova with about 3 heaping tablespoons of lemon cream mixture and top with one sliced strawberry.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




2 Responses to Individual Pavlovas with Lemon Curd Whipped Cream

  1. i love how easy it is to make even including the strawberry fans pictured here!
    Place strawberries on a cutting board hull-side down. Make 1/8-inch vertical cuts but not completely through leaving the portion near the hull still attached; gently spread out the slices.

  2. There is no oven temp listed in this recipe.

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