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Lemon Blueberry Pavlova
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
300 minutes
Indulgent lemon blueberry pavlova with a luscious curd, fresh berries, and a sweet homemade sauce - a showstopper dessert that's worth the effort!
Ingredients:
  • 0.5 cup unsalted butter
  • 4 large eggs
  • 2 tablespoons lemon zest
  • 1 pinch salt
  • 0.5 cup white sugar
  • 0.25 cup lemon juice
  • cooking spray
  • 1 tablespoon cornstarch
  • 1 cup white sugar
  • 1 pinch cream of tartar
  • 2 teaspoons lemon juice
  • 0.25 teaspoon pure vanilla extract
  • 1 cup blueberries
  • 2 tablespoons white sugar
  • 0.5 cup cold water
  • 0.5 cup fresh blueberries, or more to taste
  • 1 sprig fresh mint
Instructions:
  • Cut the butter into small pieces and keep it aside for the lemon curd filling.
  • Separate the eggs, yolks in a heat-proof bowl and whites in a glass, metal, or ceramic bowl. Cover the egg whites and let them come to room temperature on the counter for the meringue.
  • Whisk together lemon zest, salt, sugar, and lemon juice with egg yolks until well mixed.
  • Fill a saucepan with 1 to 2 inches of water and bring to a gentle simmer. Set the bowl of filling over the simmering water. Stir constantly with a spatula until the mixture is very hot and thick enough to coat the back of a spoon, about 10 to 15 minutes.
  • Add the butter gradually, waiting for it to melt before adding more. Once all the butter is incorporated, transfer the filling to a bowl to cool for about 15 minutes. Cover the surface of the filling with plastic wrap to prevent a skin from forming, then refrigerate until well chilled, typically 2 to 3 hours.
  • Preheat the oven to 250 degrees F (120 degrees C) and prepare a lined baking sheet with a silicone liner like Silpat®. Give it a light spray of cooking spray.
  • Prepare the meringue by combining cornstarch with sugar and set aside.
  • Combine cream of tartar, lemon juice, and vanilla with the reserved egg whites. Use a large whisk to beat until very soft peaks form, approximately 3 minutes. Gradually add the sugar mixture, 2 tablespoons at a time, whisking for about 1 minute between each addition, until fully combined. Once all the sugar mixture is incorporated, whisk until relatively stiff peaks form and the whites are firm enough to hold their shape.
  • Transfer the egg whites onto the baking sheet using spoons or a piping bag to create a ring of dollops approximately 8 to 9 inches in diameter. Fill the center with meringue and then add more meringue around the edges to build up the outer edge.
  • Bake in the center of the preheated oven for precisely 1 hour. Once done, turn off the oven and leave the meringue inside with the door slightly open until completely cooled, approximately 1 hour.
  • To make the blueberry sauce, simply simmer 1 cup of blueberries with sugar and water in a saucepan over medium heat until the blueberries break down and the sauce thickens, stirring occasionally for about 10 minutes.
  • Strain the mixture through a fine mesh strainer and chill in the refrigerator for about 45 minutes.
  • Gently transfer the cooled meringue to a serving platter using 2 large spatulas, and don't worry if you see some cracks. Use a spoon to create a hollow in the center for the filling.
  • Fill the center with refreshing lemon curd filling. Arrange the rest of the blueberries on top and generously drizzle with blueberry sauce. Finish with a garnish of fresh mint.

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