Frozen Lemon Pavlova {Recipe}

What do lemon and pavlova have in common?  They’re both featured in today’s recipe… and lovely because you can make it up to a week in advance.

Coming to you live from Christie’s Corner, Charmain is the truly talented one behind this beauty.  Isn’t she pretty?  (both the Pavlova and Charmain).  She has an adorable personality and I’m just waiting for her to invite me to dinner….waiting, waiting, waiting…. Until then, I guess I’ll be whipping up her delectables.

Frozen Lemon Pavolva

Serves 12

This recipe is a no-eggs-wasted adaptation of a recipe from Canadian Living Desserts (Random House, 1992).


  • 1 1/2 cups granulated sugar
  • 2 tbsp cornstarch
  • zest of 1 lemon
  • 6 egg whites
  • 1 tsp vanilla
  1. Preheat oven to 300F.
  2. Trace four 8-inch circles on parchment paper. You should get two circles per sheet. Place parchment on baking sheets.
  3. Combine half the sugar with the cornstarch and lemon zest. Mix well and set aside.
  4. Separate the eggs, reserving the yolks for the filling.
  5. In a large bowl, beat egg whites until soft peaks form. Continue beating while adding sugar 1 to 2 tablespoons at a time. Beat until meringue is stiff. Add vanilla, then fold in remaining sugar mixture.
  6. Distribute the meringue evenly amongst the four circles. Gently spread the meringue to fill the circles, being careful not to go past the edges and ensuring the tops stay as smooth as possible.
  7. Bake for 1 hour or until the meringues are dry and light gold.
  8. Cool the meringues and then assemble immediately or store in an airtight container in the fridge for up to 3 days.


  • 1 1/4 cups granulated sugar
  • 1/3 cup butter
  • grated zest of 2  lemons
  • 1 cup fresh lemon juice (do not use bottled!)
  • 6 egg yolks
  • 1 1/2 cups whipping cream
  1. Place sugar, butter, zest and juice in a saucepan and heat over medium-high until sugar dissolves.
  2. In a bowl, whisk the yolks. In a slow, steady stream, pour the lemon mixture into the yolks, whisking constantly.
  3. Transfer the lemon mixture to the sauce pan and cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Do not boil.
  4. Pour the lemon mixture into a bowl, place plastic wrap directly on the surface and chill until at least room temperature. The mixture can be chilled for up to 1 day.
  5. When you’re ready to assemble the pavlova, whip the cream and fold into the lemon mixture.


  1. Crumble one of the meringues. Set aside for garnish.
  2. Place one meringue in a 9-inch spring form pan. Pour one third of the lemon mixture over the meringue.
  3. Repeat the layers with the remaining meringues, ending with the filling on top.
  4. Sprinkle with the crumbled meringue.
  5. Cover and freeze for 8 hours. (Can be kept frozen for up to 1 week.)
  6. Let soften in the refrigerator for 45 minutes to an hour before serving.

Like what you see? Show her some sugar…




  • Lemon is one of my favorite things in desserts. I’ve never made a pavlova before, but I’m gonna pin this so I can give it a try soon. Thanks!

  • July 9, 2012

    Lori Lavender Luz

    Oh, my. I have never experienced anything like this. Now I can’t stop thinking about it!

    I’m so glad when recipes don’t make me throw away parts of eggs. I have a hard time doing that.