Lemon Curd & Pavlova Tower
- tastewithoutaface
- May 7
- 3 min read
Updated: 7 days ago
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Total Cook Time: ~3 hours | Level of Difficulty: Moderate
Elevate your dessert game with this show-stopping lemon pavlova tower—a layered masterpiece that combines crisp meringue discs, silky lemon curd, and billows of whipped cream into a stunning pavlova tower recipe. Perfect for spring brunches, bridal showers, or any celebration, this easy lemon curd pavlova delivers bright citrus flavor and elegant presentation with minimal fuss.
Ingredients (Serves 6–8)
For the Meringue Discs
4 large egg whites, at room temperature
1 cup (200 g) granulated sugar
1 tsp cornstarch
½ tsp distilled white vinegar
Pinch of salt
For the Lemon Curd
4 large egg yolks
½ cup (100 g) granulated sugar
⅓ cup (80 ml) fresh lemon juice (about 2 lemons)
Zest of 2 lemons
4 Tbsp (60 g) unsalted butter, cut into cubes
For the Whipped Cream
1 cup (240 ml) heavy whipping cream, cold
2 Tbsp powdered sugar
1 tsp vanilla extract
For Assembly & Garnish
2 cups mixed fresh berries (strawberries, blueberries, raspberries)
Fresh mint sprigs (optional)
Ingredient Alternatives
Egg Whites: Use aquafaba (chickpea liquid) for a vegan meringue (4 Tbsp aquafaba ≈ 1 egg white).
Sugar: Swap half the granulated sugar for coconut sugar in both meringue and curd.
Butter: Use coconut oil or vegan butter in the curd for dairy-free.
Fruit: Substitute berries with thinly sliced kiwi or passion fruit pulp for a tropical twist.
Step 1: Make the Meringue Discs
Preheat oven to 225°F (110 °C). Line two baking sheets with parchment.
In a clean, dry bowl, whisk egg whites and a pinch of salt to soft peaks. Gradually add sugar, 1 Tbsp at a time, whisking until stiff, glossy peaks form.
Gently fold in cornstarch and vinegar. Pipe or spoon four 4″ rounds on each sheet. Smooth tops with a spatula. Bake 1 ½ hours, then turn off oven and let meringues cool completely inside (at least 1 hour).
Tip Alert: No Cracks: Dry the meringues slowly—low heat and gradual cooling prevent splits.
Step 2: Prepare the Lemon Curd
In a heatproof bowl, whisk yolks, sugar, lemon juice, and zest.
Set over (not in) simmering water and cook, stirring constantly, until mixture thickens and coats the back of a spoon (5–7 minutes). Remove from heat and whisk in butter cubes until smooth. Strain through a fine mesh into a jar. Chill until room temperature, then refrigerate to set.
Tip Alert: Curd Consistency: Stir constantly and strain well to remove zest bits for ultra-smooth curd.
Step 3: Whip the Cream
In a chilled bowl, beat cream, powdered sugar, and vanilla to medium-firm peaks. Refrigerate until assembly.
Step 4: Assemble the Tower
Place one meringue disc on a serving plate. Dollop 2–3 Tbsp lemon curd, then a layer of whipped cream and a handful of berries. Repeat with remaining discs, curd, cream, and berries, stacking gently for stability. Finish with a crown of berries and mint sprigs on top.
Tip Alert: Stable Layers: Pipe a ring of whipped cream between layers to “seal” and support the stack.
Beverage Pairings
Prosecco or Cava: Light bubbles and bright acidity enhance the citrus notes.
Earl Grey Tea: Bergamot aromatics echo the lemon’s brightness in a warm cup.
Moscato d’Asti: A sweet, slightly fizzy wine balances the tart curd.
Sparkling Lemonade: A non-alcoholic, citrusy refresher to complement the dessert.
Ready to wow your guests with the ultimate lemon pavlova tower? This pavlova tower recipe combines showy presentation with the sunny tang of lemon curd for a dessert that’s as delicious as it is unforgettable. Pin it, share it, and make this easy lemon curd pavlova your next centerpiece-worthy creation!
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