Mary Berry Easter Lemon Pavlova​ Recipe

This zesty Mary Berry Easter Lemon Pavlova is a beautiful and bright dessert that’s perfect for a spring celebration. It’s made with a classic meringue base of egg whites, caster sugar, white wine vinegar, and cornflour, creating a beautiful crisp shell. The result is a perfect dessert with a crunchy outside and a soft, marshmallowy interior. This recipe is an ideal choice for an Easter feast or a spring gathering, and it serves 8 to 10 people.

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Mary Berry Easter Lemon Pavlova Ingredients

For the Meringue:

• 6 large egg whites
• 350g caster sugar
• 1 tsp white wine vinegar
• 1 tsp cornflour

For the Lemon Curd:

• 100g caster sugar
• 50g unsalted butter, cubed
• 2 large eggs
• 2 large egg yolks
• Juice and finely grated zest of 2 lemons

For the Topping:

• 300ml double cream, whipped
• 100g small chocolate eggs or white chocolate shavings, to decorate
• A few sprigs of fresh mint (optional)
• Icing sugar, for dusting

How To Make Mary Berry Easter Lemon Pavlova

1. Prepare the baking sheet and oven: Preheat your oven to 160°C/140°C fan/Gas 3. Line a large baking sheet with baking parchment and use a pencil to mark a 20cm (8in) circle on it.
2. Whisk the egg whites: Place the egg whites in a very clean mixing bowl. Use an electric whisk to beat them until they are stiff and form soft, cloud-like peaks.
3. Add the sugar gradually: With the whisk still running on high speed, add the caster sugar one tablespoon at a time. Continue to whisk until all the sugar has been added and the meringue is thick, stiff, and glossy.
4. Fold in the cornflour and vinegar: In a small cup, blend the cornflour and white wine vinegar together. Gently fold this mixture into the meringue with a spatula.
5. Shape and bake the meringue: Spoon the meringue onto the drawn circle on the baking parchment. Use a spoon to create a deep ‘well’ or nest in the center to hold the lemon curd and cream. Transfer to the oven and immediately reduce the temperature to 140°C/120°C fan/Gas 1. Bake for 1 hour to 1 hour 15 minutes, or until the outside is firm but still white.
6. Cool completely: Turn the oven off and leave the pavlova inside to cool down completely with the oven door ajar. This prevents cracking and helps the center stay marshmallowy. This can take an hour or even longer.
7. Make the lemon curd: While the pavlova cools, make the lemon curd. Put the caster sugar, butter, eggs, and egg yolks in a heatproof bowl set over a pan of simmering water (a bain-marie). Whisk until the butter has melted and the sugar has dissolved. Add the lemon juice and zest. Continue to whisk until the curd is thick enough to coat the back of a spoon. Remove from the heat and set aside to cool.
8. Assemble and serve: Once the pavlova is completely cold, carefully peel it from the parchment and slide it onto a serving plate. Spoon the cooled lemon curd into the center of the meringue nest, then top with the whipped cream. Decorate with small chocolate eggs, mint sprigs, or white chocolate shavings. Dust with a little icing sugar before serving.

Recipe Tips

• Use fresh lemon juice: For the best flavor, always use freshly squeezed lemon juice. Bottled juice often has a muted or artificial taste that won’t give you the bright, tangy flavor you want.
• Avoid fat in the meringue: Make sure your mixing bowl and whisk are perfectly clean and free of any grease or egg yolk, as this will prevent the egg whites from whipping up correctly.
• The bain-marie: When making the lemon curd, do not let the bottom of the bowl touch the simmering water. The steam, not the direct heat, is what cooks the curd. Whisk continuously to prevent the eggs from scrambling.
• Cooling is crucial: The most important rule for a beautiful, crack-free pavlova is to allow it to cool slowly inside the oven. Don’t be tempted to open the oven door until it is completely cold.

What To Serve Pavlova

This zesty Lemon Pavlova is a dessert that’s bursting with bright, tangy flavor, making it a wonderful centerpiece for a spring or Easter meal. It pairs beautifully with a cup of black tea or a light, crisp dessert wine. For a richer treat, serve it alongside a scoop of vanilla bean ice cream.

How To Store Pavlova Leftovers

• Refrigerate: A filled pavlova is best eaten the day it’s made. If you have leftovers, they can be stored loosely covered in the refrigerator for up to 1 day, though the meringue will begin to soften.
• Freeze: The meringue base can be made and frozen up to a month in advance. Once fully cooled, wrap it well in cling film and then foil. Thaw at room temperature for about an hour before filling and serving.

Mary Berry Easter Lemon Pavlova Nutrition Facts

• Servings: 10 servings
• Calories: 385 kcal
• Total Fat: 19g
• Saturated Fat: 11g
• Cholesterol: 105mg
• Sodium: 60mg
• Total Carbohydrate: 51g
• Dietary Fiber: 1g
• Sugars: 47g
• Protein: 4g

Frequently Asked Questions

• Can I make the lemon curd ahead of time? Yes, the lemon curd can be made up to a week in advance. Store it in a clean, airtight jar in the refrigerator. Just be sure it is completely cooled before adding it to the pavlova.
• Can I use bottled lemon juice? For the very best results, always use fresh lemons. The flavor is brighter and more vibrant. Bottled lemon juice can have a metallic or flat taste that will affect the final result of the curd.
• What if my meringue cracks? Cracking is very common and is often a result of a sudden temperature change. Don’t worry, the pavlova will still taste delicious. The cracks can be easily hidden by the whipped cream and decorations.

Try More Recipes:

• Mary Berry Strawberry Pavlova Recipe​ (4 Eggs)
• Mary Berry Pavlova Recipe​ (Christmas Wreath)
• Mary Berry Cranachan Pavlova​ Recipe