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Raspberry Lemon Pavlova

 Raspberry Lemon Pavlova
As Denise Nyland of Panama City, Florida says, “This makes a very light and fresh dessert.” This lovely dessert features a hard-baked meringue shell topped with lemon curd, lighter whipped topping and fresh berries for a pretty presentation. Enjoy!
10 ServingsPrep: 40 min. Bake: 55 min. + standing


  • 4 egg whites
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup sugar
  • 3/4 cup lemon curd
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1-1/2 cups fresh raspberries


  • Place egg whites in a large bowl; let stand at room temperature for
  • 30 minutes. Line a large pizza pan with parchment paper; set aside.
  • Add cornstarch, vinegar and vanilla to egg whites; beat on medium
  • speed until soft peaks form. Gradually beat in sugar, 1 tablespoon
  • at a time, on high until stiff peaks form.
  • Spread into a 12-in. circle on prepared pan, forming a shallow well
  • in the center. Bake at 225° for 55-65 minutes or until set and
  • lightly browned. Turn oven off; leave meringue in oven for 1 to
  • 1-1/4 hours.
  • Just before serving, spread lemon curd into meringue shell. Top with
  • whipped topping and raspberries. Yield: 10 servings.

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Raspberry Lemon Pavlova (continued)

Nutritional Facts: 1 slice equals 229 calories, 4 g fat (3 g saturated fat), 18 mg cholesterol, 40 mg sodium, 44 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.