There's something magical about the moment when a dessert transforms from ingredients into an experience—and this Lemon Lavender Pavlova does exactly that. Light as air yet surprisingly substantial, this cloud-like creation showcases our limited-edition Lemon Lavender Sugar in the most extraordinary way. The crisp meringue shell gently cracks beneath your fork to reveal a marshmallow-soft interior, while the bright lemon curd and fresh berries add vibrant contrast to each bite. It's the perfect centerpiece for Mother's Day gatherings—impressive enough to show Mom she deserves something special, yet simple enough that the whole family can help prepare it. This is more than just dessert; it's a celebration of spring's renewal and the connections we cherish around the table.
- by Jessica Hughes
Lemon Lavender Pavlova with Fresh Berries
- by Jessica Hughes
Lemon Lavender Pavlova with Fresh Berries
Servings
6
Prep Time
30 minutes
Cook Time
75 minutes
Ingredients
For Meringue Base:
6 Large egg whites, at room temperature
1 C Granulated Sugar
½ C Calicutts Lemon Lavender Sugar
2 tsp Cornstarch
¼ tsp Kosher salt
1 tsp Vanilla extract
1 tsp Distilled white vinegar
For Topping:
1 ½ C Cold Heavy Whipping Cream
2 Tbsp Confectioner’s sugar
1 tsp Vanilla Extract
1 C Lemon curd
2 C mixed berries
Edible flowers (optional)
Directions
Make Meringue Base:
Place a rack in the lower third of the oven and heat the oven to 250ºF.
Trace a 9-inch circle onto a sheet of parchment paper using a dinner plate as a guide. Flip the parchment over and use it to line a baking sheet.
Stir granulated sugar, Lemon Lavender Sugar, cornstarch, and kosher salt together in a medium bowl.
Beat eggs with the whisk attachment in a stand mixer, starting low and gradually increase until soft peaks form, about 3 minutes. With the mixer on low speed, gradually add the sugar mixture a spoonful at time. Slowly increase the speed to high and beat until stiff peaks form, 2 to 3 minutes more.
Scoop the meringue onto the inside of the center of the parchment circle. fill the circle. Smooth the sides if desired or leave it in billowy lumps.
Bake until the pavlova is dry to the touch, 70 to 75 minutes.
Make Whipped Cream & Assemble:
Beat heavy whipping cream, confectioner’s sugar, and vanilla extract together in a stand mixer with the whisk attachment on high speed until stiff peaks form, 2 to 4 minutes.
Transfer the pavlova to a serving dish, if desired. Dallop the lemon curd on the pavlova, then spread the whipped cream evenly over the top. Top with fresh berries and garnish with edible flowers, if desired. Serve immediately and enjoy!
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