Go Back
midsummer pavlova with lemon curd and strawberries

Recipe: Midsummer pavlova with lemon curd and strawberries

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine Swedish
Servings 6



  • 3 egg whites
  • 200 g sugar
  • 2 tsp corn starch
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract

Lemon curd

  • lemons
  • 200 g sugar
  • 75 g butter
  • 3 eggs


  • lemon curd
  • 500 g strawberries
  • powdered sugar
  • whipped cream optional


  • Preheat oven to 150°C (300°F)

Meringue bottom

  • Separate the egg whites to a bowl and whisk with a hand mixer until it is so stiff that nothing will fall out if you turn the bowl upside down
  • Add the sugar and whisk until batter is glossy and you can form peaks
  • Add corn starch and vinegar and whisk it together
  • Prepare a baking sheet with parchment paper and place the batter in the middle
  • Use a spatula to form a round disc the size of a big plate (your serving plate). Make the sides slightly higher than the center
  • Bake in the oven for 1 hour, then turn it off and prop door open slightly with a wooden spoon and let it cool slowly (preferably over night)
  • PS: it will probably crack but it will taste just as good anyway :)

Lemon curd

  • Bring water to a simmer in a big pot (need to fit a smaller pot in it)
  • Lightly whisk the eggs in a small pot
  • Wash the lemons and zest them over the small pot
  • Add the lemon juice and sugar
  • Soften the butter before adding it to the pot. Whisk it all together before lower the small pot into the hot water of the big pot
  • Let it simmer until the lemon curd has thickened, the nremove from heat and let it cool down


  • Place the meringue bottom on the serving platter
  • Add the lemon curd as a layer on top
  • If you want whipped cream on it then add it now
  • Add the strawberries and finish with some powdered sugar