Gluten Free Pavlova with Lemon Curd and Berries

Total time4 hr 5 min

Prep time35 min

Cook time1 hr 30 min

Gluten Free Pavlova with Lemon Curd and Berries

Cracked and crisp on the outside with a soft, cloud-like marshmallow center, this pavlova is built entirely from whipped egg whites and sugar, no flour anywhere in sight, so it's naturally suited to a gluten free table. The bright, tangy lemon curd is cooked low and slow until silky, then layered over billowy whipped cream and piled high with juicy strawberries, blueberries, and raspberries. Every component—from the glossy meringue shell to the citrusy curd—comes together in distinct, make-ahead stages, so the actual assembly takes just minutes. It's a showstopper dessert that looks like it came from a bakery case, with that satisfying contrast of crackly shell giving way to a chewy, marshmallowy interior. Fresh berries add color and a little tartness that cuts through the richness of the curd and cream. This one's a genuinely great pick for a gluten free spread, especially when you want something impressive that doesn't feel heavy.

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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
1 pinch salt

For the whipped cream

1 cup heavy cream
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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