Photo: Jennifer Davick; Styling: Missie Neville Crawford
Prep Time
30 Mins
Other Time
13 Hours 30 Mins
Makes 8 servings

My mother's signature dessert. Assemble it just before serving, but you can make the meringue up to two days ahead; store in an airtight container.

How to Make It

Step 1

Preheat oven to 225°. Whisk together sugar and cornstarch. Beat egg whites at medium-high speed with a heavy-duty electric stand mixer 1 minute; add cream of tartar and salt, beating until blended. Gradually add sugar mixture, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves. (Do not overbeat.) Beat in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet, making an indentation in center of meringue to hold filling.

Step 2

Bake at 225° for 1 hour and 30 minutes or until pale golden and outside has formed a crust. Turn oven off; let meringue stand in oven, with door closed and light on, 12 hours.

Step 3

Meanwhile, whisk together lemon curd and sour cream until smooth. Cover and chill.

Step 4

Spoon lemon mixture into center of meringue, and top with berries. (Center of meringue may fall once the lemon mixture and berries have been added.) Garnish, if desired.

Ratings & Reviews

loveandlightktn's Review

August 21, 2014

karenlthomason's Review

December 28, 2010
This is by far the best Pavlova recipe I have ever tried.It turns out beautifully every time!

lilybugg's Review

May 15, 2010
Yummers!!!!! I made this prior to my granddaughter's dance recital for her family. It garnished rave reviews! Everyone thought it was mouth-tingling and scrumptious. (It looks perfect for the 4th of July, with its holiday colors,too.) I omitted the corn starch, but may try it with it next time. It's a keeper!

elktonmd's Review

April 26, 2010
This dessert was so light, refreshing and delicious. I highly recommend this dessert recipe, perfect for spring and summer.