Dairy Free Pavlova with Lemon Curd and Berries

Total time4 hr 5 min

Prep time35 min

Cook time1 hr 30 min

Dairy Free Pavlova with Lemon Curd and Berries

This showstopper starts with a crisp, cloud-like meringue base, whipped to glossy stiff peaks with superfine sugar and a touch of vanilla, then slow-baked until the outside sets and the inside stays marshmallowy soft. The lemon curd is bright and silky, built from egg yolks, fresh lemon juice, and zest cooked low and slow until it turns thick and glossy. Piled into the meringue's shallow well and topped with a tumble of strawberries, blueberries, and raspberries, it's the kind of dessert that looks dramatic but eats light, with that satisfying crackle-then-melt bite in every forkful. A final scatter of lemon zest adds a fresh, citrusy finish that plays beautifully against the tart curd and sweet berries. This pavlova is a great fit for a dairy free spread, especially as a make-ahead centerpiece for brunches, showers, or summer dinners. Assemble it right before serving so that crisp shell holds its structure against all that juicy fruit and curd.

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Ingredients

8 servings

For the meringue

4 pasteurized large egg whites, at room temperature
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Bob Evans Egg Whites, 32 oz
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1 cup superfine sugar
1 tsp white wine vinegar
1 tsp cornstarch
½ tsp vanilla extract

For the lemon curd

4 pasteurized large egg yolks
½ cup granulated sugar
½ cup fresh lemon juice (from about 3–4 lemons)
1 tbsp lemon zest (from about 2 lemons)
4 tbsp unsalted butter, cut into small pieces
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 pinch salt

For the whipped cream

1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tbsp powdered sugar

For serving

1 cup fresh strawberries, hulled and halved
½ cup fresh blueberries
½ cup fresh raspberries
1 tsp lemon zest, for garnish (optional)

Instructions

1
Preheat the oven to 275°F (135°C). Line a large baking sheet with parchment paper and draw a 9-inch circle on the underside of the parchment as a guide.
2
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the pasteurized egg whites on medium speed until foamy and opaque, about 2 minutes. Increase speed to medium-high and beat until soft peaks form, about 3 minutes more.

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