Keep your easter dessert table light, pretty and fresh with this Lemon Rosewater Pavlova (we know, we’re drooling already too…)

Lemon Rosewater Pavlova
Makes 1 large pavlova (approx. 12” x 8”)


Lemon Curd:
5 large egg yolks
2 lemons
¾ c sugar
80g butter (approximately 1/3c)

2 c whipping cream

5 large egg whites
2 tsp cornstarch
¼ tsp salt
¾ c superfine sugar
1 ½ tsp vinegar
¾ tsp rosewater


Lemon Curd

Zest and juice both lemons. You should get about ½ c lemon juice. Make sure to set aside some lemon zest to top the pavlova with later.

In a medium saucepan, whisk together zest, lemon juice, sugar and yolks. Cook over low heat, stirring constantly for approximately 10-15 minutes or until the mixture thickens.

Remove from heat and stir in the butter until smooth.

Let cool in the refrigerator until ready to use.

When ready to serve, whip the cream with an electric mixture until soft peaks form. Fold in 4 Tbsp of the lemon curd into the cream. (Leftovers can also be used to top the pavlova)


Set the oven to 300°F

Using an electric mixture, blend the egg whites, cornstarch and salt in a bowl over medium high speed until foamy.

Increase the speed to high speed, and gradually add in the sugar and beat until soft peaks form, approximately 5-8 minutes.

Add the vinegar and rose water and continue to beat on high until mixture is glossy, an additional 3-5 minutes.

Using a spatula, spread the mixture on a parchment lined baking pan, making a slight bevel in the centre.

Place in oven, and immediately reduce the heat to 215 F. Bake for 1 hr. Then turn off the oven and let the pan remain in there with the oven door closed for 1 ½ hr to set the pavlova. Pavlova should be crisp on the edges and slightly softer in the centre.

Garnish with the pavlova with the lemon cream, zest and any other toppings you wish!


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