A pavlova is one of those desserts that looks like it belongs in a fancy bakery window, but I love how surprisingly simple it is to make at home. This lemon blueberry pavlova has a crisp meringue shell with a soft marshmallowy center, filled with silky lemon curd, fresh blueberries, and a drizzle of homemade blueberry sauce. Every bite balances sweet, tart, and airy textures beautifully.

Why You’ll Love This Recipe

I really enjoy how this dessert feels both elegant and approachable. The meringue base is light yet indulgent, the lemon curd brings a tangy brightness, and the blueberry sauce adds freshness and color. I also love that I can prepare parts of it ahead of time, so I don’t feel rushed when serving it for a special occasion. It’s the kind of treat that always impresses but doesn’t require advanced pastry skills.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the lemon curd filling:

• unsalted butter

• large eggs

• lemon zest

• salt

• white sugar

• lemon juice

For the meringue:

• cooking spray

• cornstarch

• white sugar

• cream of tartar

• lemon juice

• pure vanilla extract

For the blueberry sauce:

• blueberries

• white sugar

• cold water

For serving:

• fresh blueberries

• fresh mint sprig

Directions

1. To make the lemon curd, I whisk egg yolks, sugar, lemon zest, juice, and salt over simmering water until thick, then stir in butter until smooth. I chill it until firm.

2. For the meringue, I whip egg whites with cream of tartar, lemon juice, and vanilla until soft peaks form, then gradually whisk in sugar mixed with cornstarch until stiff peaks develop.

3. I shape the meringue into a round nest on a lined baking sheet and bake at low heat until crisp outside and marshmallowy inside. I let it cool in the oven.

4. For the blueberry sauce, I simmer blueberries, sugar, and water until the berries collapse and the liquid thickens, then chill it.

5. To assemble, I gently transfer the cooled meringue to a platter, fill the center with lemon curd, top with fresh blueberries, drizzle with sauce, and garnish with mint.

Servings and timing

This recipe makes 6 servings. Prep time is about 25 minutes, bake time is 1 hour 20 minutes, plus 3 hours 15 minutes cooling and chilling. The total time is around 5 hours, but most of that is hands-off.

Variations

I like swapping out the blueberries for strawberries, raspberries, or even kiwi for a tropical touch. Sometimes I add a dollop of whipped cream on top of the lemon curd before adding the fruit. Another variation I enjoy is using passionfruit pulp instead of blueberry sauce for a tangier finish.

storage/reheating

I find it best to enjoy pavlova the day it’s assembled, since the meringue will soften once topped. However, I can store the unfilled meringue shell in an airtight container at room temperature for up to 2 days. The lemon curd and blueberry sauce can be made ahead and refrigerated separately for up to 3 days. I don’t reheat pavlova; it’s meant to be served chilled or at room temperature.

FAQs

Can I make the meringue ahead of time?

Yes, I usually bake the meringue the day before and keep it in an airtight container until ready to assemble.

What if I don’t have cream of tartar?

I can replace it with a few drops of lemon juice or vinegar to help stabilize the egg whites.

Can I use store-bought lemon curd?

Absolutely. I prefer making mine fresh, but store-bought lemon curd saves time and works just as well.

How do I prevent cracks in the meringue?

I let it cool slowly in the oven with the door cracked open. Even if it cracks, I just call it rustic—it still tastes amazing.

Can I make this dessert without a piping bag?

Yes, I often just spoon the meringue onto the baking sheet and shape it with the back of the spoon. It always looks beautiful.

Conclusion

I love how this lemon blueberry pavlova combines elegance with simplicity. The crisp meringue, tangy lemon curd, and fresh blueberries make it a refreshing and unforgettable dessert. Whether I serve it for a holiday, a dinner party, or just because I want something special, it never fails to impress.