Meyer Lemon and Raspberry Pavlova

In the Land Down Under, there are culinary traditions that are as unique as their marsupials. As an impressionable teenager traveling through Australia, I found myself learning about Vegemite (which I detested), meat pies (which I embraced), and lamingtons (a natural yes, as who doesn’t love cake?). But there was one confection that stole my heart: Pavlova.

It was unlike any other desert I had encountered, and it drew me in from the first spoonful. Fluffy meringue, topped with whipped cream and incredible fresh tropical fruits, which included kiwis, passionfruit, and all manner of berries. It was light, it was airy, and it was named after the Russian ballerina, Anna Pavlova. How sinful could it be?

Apparently, it was tempting, and I ordered it every night I could as my dessert. And roughly two weeks later, I may have gained a few extra pounds that Anna Pavlova herself surely would not have agreed with.

Meyer Lemon and Raspberry Pavlova-Liren Baker for KitchenAid-15_WEB

It’s been many years since that summer of Pavlova, but I have longed to recreate it in my own kitchen. This version shines with dollops of Meyer Lemon Curd, that mingle with the whipped cream and fresh raspberries, and swims in an ruby pool of raspberry sauce.

Meyer Lemon and Raspberry Pavlova-Liren Baker for KitchenAid-2_WEB

Meyer Lemon and Raspberry Pavlova-Liren Baker for KitchenAid-9_WEB

It looks decadent (and it tastes decadent), but all you need are some eggs, some lemons, and some raspberries.

Meyer Lemon and Raspberry Pavlova-Liren Baker for KitchenAid-3_WEB

Meyer Lemon and Raspberry Pavlova-Liren Baker for KitchenAid-4_WEB

Using my KitchenAid® Professional 600 Series Stand Mixer equipped with the whisk attachment, egg whites were whipped to gorgeous glossy peaks. As sugar is gradually incorporated into the whites, they transform effortlessly in the mixer bowl, and it’s hard to resist stealing a little taste before forming them into little nests to bake.

Meyer Lemon and Raspberry Pavlova-Liren Baker for KitchenAid-5_WEB

Meyer Lemon and Raspberry Pavlova-Liren Baker for KitchenAid-6_WEB

As the meringues baked in the oven, my KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender made swift work of the raspberry sauce and the whipped cream. I loved being able to whir the raspberries into a gorgeous sauce using the hand blender and its accompanying blender jar. Within seconds I had a sauce that could be used for more than its intended pavlova.

Meyer Lemon and Raspberry Pavlova-Liren Baker for KitchenAid-7_WEB

And the whip attachment? I must tell you how relieved I was. Not only did it save me from major arm fatigue (Have you ever whipped cream by hand? Then you know exactly what I mean!), it also made for simpler clean up – I love using the Cordless Hand Blender over my Stand Mixer when it comes to whipping small amounts of heavy cream!

Meyer Lemon and Raspberry Pavlova-Liren Baker for KitchenAid-8_WEB

Meyer Lemon and Raspberry Pavlova-Liren Baker for KitchenAid-11_WEB

With so many components, it may seem daunting, but the best part of Pavlovas is its elements can all be done in advance. So whether you are serving it at a large dinner party or for an intimate Valentine’s dessert for two, all of the prep work can be done days in advance. Now I can’t think of anything sweeter than that!

Meyer Lemon and Raspberry Pavlova-Liren Baker for KitchenAid-14_WEB

Meyer Lemon and Raspberry Pavlovas

Makes 4 servings


For the Pavlova

4 egg whites

1 1/4 cups white sugar

1 teaspoon vanilla extract

1 teaspoon Meyer lemon juice

2 teaspoons cornstarch, plus additional for sprinkling

1 pint raspberries

Lemon curd

Raspberry sauce

Whipped cream


For the Meyer lemon curd

3 egg yolks

1 whole egg

3/4 cup sugar

1/2 cup Meyer lemon juice

Zest of 2 Meyer lemons

4 tablespoons unsalted butter, cut into small cubes


For the raspberry sauce

2 pints fresh raspberries

Juice of half a Meyer Lemon

1/4 cup granulated sugar


For the whipped cream

1 pint heavy cream

1 tablespoons granulated sugar



For the meringue

Preheat the oven to 250 degrees F. Line two baking sheets with parchment paper, and draw two 4 inch circles on each parchment. If you wish, sprinkle each circle lightly with a little cornstarch.

In the bowl of the KitchenAid® Professional 600 Series Stand Mixer using the wire whisk attachment, begin whipping the egg whites on high speed until stiff, taking care not to over whip till the point of dryness. Gradually add the sugar, one tablespoon at a time. When the egg whites appear thick and glossy, gently fold in the vanilla, lemon juice and cornstarch.

Carefully spoon the meringue into the center of each circle, and spread to the edges, smoothing any peaks and forming a little well in the center of each. This is where the filling will be placed later.

Bake for about 1 hour, keeping en eye on its progress. If you find that your meringue is browning or cracking, lower the temperature to 225 degrees F, or as low as 200 degrees, if necessary. When the meringues are done, they will be a light ivory in color, crisp on the outside, and soft on the inside. Turn off the oven and let the meringues cool slowly with the door shut, then open it a crack and continue to cool completely. This can be done overnight.

The meringues can be prepared a few days in advance. Store in a dry place in a tightly sealed container.

For the Meyer lemon curd

In a small saucepan, whisk together egg yolk and egg until combines. While whisking, pour in sugar, lemon juice and zest, and continue whisking until creamy and well incorporated, about one minute. Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. Remove the pan from the heat, and stir in the butter, one cube at a time. Strain into a bowl or jar, cover surface with plastic wrap and chill in the refrigerator for at least one hour, or until ready to use.


For the raspberry sauce

In the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender Blending Pitcher, place the raspberries, lemon juice and sugar and replace the cover. Using the star blade, puree the fruit on medium speed until the raspberries are broken down, then blend until smooth. Strain the sauce into a bowl using a sieve to collect the seeds, pressing with a spoon. Discard the seeds, cover the sauce, and refrigerate until ready to use.


For the whipped cream

In the KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender Blending Pitcher, place the heavy cream and sugar. Using the whip attachment, whip the cream on high speed until the cream has stiff peaks and is no longer runny. Transfer the whipped cream into a bowl, cover tightly, and refrigerate until ready to use.


For the Pavlovas

Pour a circle of raspberry sauce on 4 dessert plates. Place the meringues in each pool of raspberry sauce, then lightly spoon about 1/4 cup of lemon curd in the center of each meringue. Top with whipped cream and fresh raspberries. Serve immediately.

Pavlova recipe adapted from Easy Pavlova,

Meyer Lemon and Raspberry Pavlova


*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*


KitchenAid Professional 600 Series 6 Quart Bowl-Lift Stand Mixer
The Professional 600™ Series 6-Quart Bowl-Lift Stand Mixer is perfect for heavy, dense mixtures. Burnished metal flat beater, PowerKnead™ Spiral Dough Hook and 6-wire whisk will help you mix, knead and whip ingredients into culinary masterpieces quickly and easily. And for even more versatility, the power hub fits optional attachments from food grinders to pasta makers and more. Learn More

KitchenAid® Professional 600 Series 6 Quart Bowl-Lift Stand Mixer

The Pro Line® Series Cordless Hand Blender with rechargeable 12V Lithium-Ion battery is just as powerful as our corded hand blender and delivers premium performance. With five attachments, five speeds and two blending arms, blending, chopping, whisking, shredding, frothing and pureeing is easier than ever before. Learn More

KitchenAid® Pro Line® Series 5-Speed Cordless Hand Blender

You might also like:


The Kitchenthusiast™ - the official KitchenAid blog - is all about possibilities, inspiration and a shared passion for making. With contributions from your favorite bloggers, you’ll discover new recipes to test, new techniques to hone and so much more. Because whether you cook, bake, brew or blend, anything you want to do in the kitchen, you can do with KitchenAid.