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Blueberry and Raspberry Lemon Pavlova


  • YV Fresh Raspberries

  • YV Fresh Blueberries

  • 1 cup sugar

  • 1 tablespoon cornstarch

  • 4 egg whites

  • 1/3 baking powder

  • Pinch of salt

  • ¼ teaspoon vanilla extract

  • 1 jar lemon curd

  • ⅓ cup sour cream


  • Preheat oven to 225°.

  • Whisk together sugar and cornstarch.

  • Beat egg whites at medium-high speed for 1 minute; add baking powder and salt, beating until blended.

  • Next add in sugar mixture, 1 Tbsp. at a time, beating at medium-high speed, making sure the sugar dissolves.

  • Add in vanilla. Gently spread mixture into a 7-inch round on a parchment paper-lined baking sheet. Make an indentation in the middle to hold filling.

  • Bake at 225° for 1 hour and 30 minutes will a crust has been formed towards the outside.

  • Let it stand in oven for 10 hours.

  • Till that time, you can whisk together lemon curd and sour cream until smooth. Cover and chill.

  • Add in lemon mixture into middle of meringue, and top it off with YV Fresh raspberries and blueberries.

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