Raspberry Lemon Pavlova

This Raspberry Lemon Pavlova is a light, elegant dessert with a crisp meringue shell and marshmallowy center. It’s layered with tangy lemon curd, fluffy whipped cream, and a juicy raspberry compote, then topped with fresh berries, lemon wedges, and mint. Every bite is bright, balanced, and totally irresistible — the perfect showstopper for any occasion.

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Pavlova has always held a special place in my heart. I first tried it years ago in Australia and instantly fell in love — that crisp shell and marshmallowy center? Game changer. But the best pavlova I ever ate was at a dinner with my husband, where they served a lemon version that absolutely blew me away. The sharpness of the lemon curd against the sweet, delicate meringue was perfection.

Naturally, I came home and had to recreate it — but with a twist. I added raspberries for that bold, juicy tartness, and let me tell you: the moment I served it, it was gone. Not a crumb left. And while I’ve made (and eaten) many pavlovas in my time, this combination of lemon and raspberries is the one I keep coming back to. It’s fresh, vibrant, and impossible to resist.

Why is this the BEST pavlova recipe

• Perfect texture combo – Crisp outer shell, marshmallowy inside, fluffy whipped cream, silky lemon curd, juicy berries… every bite is a dream.
• Flavor balance on point – Sweet meringue, tangy lemon curd, tart raspberry compote, fresh berries, and mint — it’s bright, zesty, and not overly sweet.
• Looks fancy, but easy to make – Minimal effort, maximum drama. No piping, no stress — just layer, swirl, and look like a dessert pro.
• Make-ahead friendly – Meringue, lemon curd, and compote can all be prepped in advance. Assemble when you’re ready to serve, and boom, showstopper.

Ingredients and substitutes

• Egg whites make the base of the meringue — you can also swap with aquafaba (chickpea brine) for a vegan version, though texture may vary.
• Castor sugar dissolves easily in the egg whites, but if you don’t have it, you can also blitz granulated sugar in a blender to make it finer.
• Cornstarch gives the pavlova that marshmallowy center, but you can also use arrowroot or potato starch.
• White vinegar or lemon juice helps stabilize the meringue — any mild acid, like apple cider vinegar or cream of tartar, will do the trick.
• Lemon juice and zest give the lemon curd its bright, tangy punch, but you can also use lime or orange for a different citrus vibe.
• Unsalted butter makes the lemon curd rich and silky — swap for dairy-free butter or coconut oil for a vegan-friendly version.
• Raspberries are used in the compote and for topping — fresh or frozen, both work, or sub with strawberries or mixed berries.
• Heavy cream whips up thick and luscious, but you can also use whipping cream or chilled coconut cream as a non-dairy alternative.
• Powdered sugar (icing sugar) sweetens the whipped cream without adding grit, but you can also leave it out or use a powdered sugar substitute if preferred.
• Fresh berries and mint make it look gorgeous and add freshness — feel free to mix up the berries or use basil or edible flowers instead of mint.

Step-by-step: Raspberry lemon pavlova

• Oven & Template: Preheat your oven to 120°C (250°F) fan or 130°C (265°F) conventional. Line a baking tray with parchment and draw a 20cm (8-inch) circle as a guide.
• Make the Meringue Base: 
  • In a clean, grease-free bowl, whisk egg whites until soft peaks form.
  • Next, gradually add the sugar, a tablespoon at a time, whisking to stiff, glossy peaks. Rub a bit between your fingers — if it still feels gritty, keep whisking.
  • Then, gently fold in the cornflour, vinegar (or lemon juice), and vanilla.
  • Pile the meringue onto your parchment circle, shaping it into a dome with slightly higher edges (to hold all the toppings later).

• Bake Pavlova: Bake for 1 hour and 15 minutes. Then switch off the oven and let the meringue cool completely inside with the door ajar — this prevents cracking.

• Make the Lemon Curd: 
  • In a saucepan, whisk egg yolks, sugar, lemon juice, and zest until smooth.
  • Stir constantly for 8–10 minutes, until thick enough to coat the back of a spoon.
  • Remove from the heat and whisk in the butter, one cube at a time.
  • Press through a sieve into a clean bowl for a super silky finish.
  • Cover with plastic wrap, touching the surface to prevent skin from forming and chilling.

• Make the Raspberry Compote: 
  • In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer on low for 5–8 minutes until the berries break down, and it thickens slightly.
  • Stir in your cornstarch slurry and simmer for 1–2 minutes more.
  • Let cool completely.

• Whip the Cream: Beat the heavy cream, icing sugar, and vanilla in a stand mixer to soft peaks. Chill until needed.

• Assembly: Place your cooled meringue on a serving plate.
  • Dollop or pipe the whipped cream into the center. Spoon a generous layer of lemon curd over the whipped cream.
  • Drizzle raspberry compote on top—let it generously over the sides.
  • Scatter fresh raspberries and blueberries.
  • Garnish with thin lemon wedges and sprigs of mint.

• Best Pavlova Recipe (No-fail Method)
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Frequently asked questions

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