Marshmallow Pavlova with Lemon Curd




Prep Time


Cook Time

This wonderfully light pavlova is perfectly paired with a tangy lemon curd. Use store-bought lemon curd or make your own using my recipe – if you have any left over, it’s delicious served over vanilla ice cream.


  • 5 egg whites
  • 1 cup caster sugar
  • 2 teaspoons cornflour
  • 1 teaspoon vanilla extract
  • 1¼ cups cream
  • Lemon slices or seasonal fruit (optional)

Lemon Curd

  • 5 egg yolks
  • 1 cup caster sugar
  • ½ cup lemon juice
  • 110g butter – diced
  • 2 tablespoons lemon zest


  • To make the Lemon Curd, Whisk the egg yolks, sugar and lemon juice in a medium saucepan.
  • Place over a medium heat, whisking constantly, until it reaches a gentle boil.
  • Simmer for about 10 minutes, whisking constantly, until thick enough to coat the back of a spoon.
  • Add the butter one cube at a time, whisking slowly until melted before adding the next cube.
  • Remove from the heat and stir in the lemon zest.
  • Leave to cool, then store in an airtight container in the refrigerator for up to 3 weeks.
  • To make the pavlova, preheat oven to 150°C (130°C fan bake).
  • Line a baking tray with baking paper. Draw a 22cm-diameter circle on the baking paper using a plate.
  • Whisk the egg whites until stiff peaks form.
  • Gradually beat in the sugar, 1 tablespoon at a time.
  • Carefully fold in the cornflour and vanilla.
  • Spoon onto the baking paper to fill the circle evenly.
  • Bake for 1 hour then set aside to cool.
  • Whip the cream until soft peaks form. Spread evenly over the cooled pavlova.
  • Drop ½ cup of lemon curd in dollops on top of the cream, then use a dessertspoon to marble it lightly through the cream.
  • Garnish with lemon slices or seasonal fruit if desired.