If you’re a dessert lover who lives for zesty treats, then Lemon Pavlova Parfaits are about to become your new favorite indulgence. This vibrant, layered dessert captures all the best parts of a classic pavlova but makes everything easier (and more fun to serve!) in a parfait glass. Imagine crisp, airy meringue pieces nestled with clouds of freshly whipped cream, draped in golden lemon curd and jeweled with bright berries. Every spoonful is a joyful balance of tang and sweetness—a showstopper that looks fancy but comes together with surprising ease!
Ingredients You’ll Need
-
Meringue:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Additional:
- 1 cup lemon curd (store-bought or homemade)
- Fresh berries (such as raspberries, blueberries, or strawberries)
- Fresh mint leaves, for garnish (optional)
How to Make Lemon Pavlova Parfaits
Step 1: Prepare the Meringue
Start by preheating your oven to 225°F (107°C) and lining a baking sheet with parchment paper. Beat those egg whites until they’re foamy, then sprinkle in the cream of tartar and keep whisking. Slowly add the granulated sugar, a tablespoon at a time, cranking up the speed until you have those beautiful, glossy, stiff peaks. A dab of vanilla goes in last for that whisper of warmth.
Step 2: Bake and Cool the Meringue
Spoon or pipe little mounds of meringue onto your prepared sheet. Bake them for 1 hour and 15 minutes—resist the urge to peek!—then switch off the oven and let the meringues cool down completely inside without opening the door. This coaxes out the crisp bliss that makes Lemon Pavlova Parfaits so irresistible.
Step 3: Whip the Cream
While your meringues are cooling, grab a clean bowl and whip the heavy cream with the powdered sugar until soft peaks form. It takes just a minute or two for that luxurious swoosh to appear. If you love an extra lemony punch, fold a little lemon curd into the whipped cream at this stage!
Step 4: Assemble the Lemon Pavlova Parfaits
Now for the fun! Gently break or crumble the meringues into bite-sized pieces. Layer them in parfait glasses or jars with fluffy whipped cream, ribbons of lemon curd, and a sprinkle of fresh berries. Repeat for an epic, multi-layered effect—each scoop will reveal a new, delicious surprise.
Step 5: Finishing Touches
Crown your parfaits with a final swirl of whipped cream, extra berries, and maybe a jaunty mint leaf. Serve immediately for a delicate crunch, or let them chill for a bit if you prefer a softer, melded texture. Every spoonful is pure sunshine.
How to Serve Lemon Pavlova Parfaits
Garnishes
Fancy them up with extra berries, a dusting of powdered sugar, or a sprig of fresh mint for color and fragrance. A little grated lemon zest on top amps up the citrusy flair and makes every glass look like it belongs in a patisserie window.
Side Dishes
Pair Lemon Pavlova Parfaits with a bowl of tangy fruit salad or simple shortbread cookies for a gorgeous end to a brunch or tea party. They’re also delightful on their own, no side required, because every bite packs so many layers of flavor.
Creative Ways to Present
Try serving the parfaits in elegant wine glasses for a dinner party, mini mason jars for picnics, or clear teacups for an afternoon tea. Lemon Pavlova Parfaits also look stunning in a trifle-style bowl for sharing—just scoop out generous helpings for everyone!
Make Ahead and Storage
Storing Leftovers
If you wind up with extra parfaits (lucky you!), loosely cover them and keep in the fridge for up to 2 days. The meringue will soften, soaking up the citrus and cream, but the flavors stay fresh and bright.
Freezing
Fully assembled Lemon Pavlova Parfaits aren’t great candidates for freezing, as the meringue goes soggy. But, you can freeze just the meringue rounds separately in an airtight container for up to a month—then thaw and assemble when you’re ready to treat yourself.
Reheating
No reheating needed! Lemon Pavlova Parfaits are best enjoyed chilled or at room temperature. If you stored your meringue rounds in the freezer, simply let them come to room temp before assembling for that perfect crisp texture.
FAQs
Can I use store-bought meringues instead?
Absolutely! Store-bought meringues are a huge time-saver and let you focus on quick assembly. Just be gentle when crumbling so you still get those lovely pieces with every layer.
What’s the best lemon curd to use?
Homemade lemon curd really shines in this recipe, but a good-quality store-bought version is a fantastic shortcut. Choose one that’s thick, brightly flavored, and not overly sweet for best results in Lemon Pavlova Parfaits.
Can this recipe be made gluten-free?
Great news—these parfaits are naturally gluten-free! Just double-check that your store-bought lemon curd doesn’t contain any wheat-based thickeners if you’re cooking for someone with celiac disease.
Are there alternatives to heavy whipping cream?
You can swap in coconut cream for a dairy-free version or use a plant-based whipped topping if needed. Both will work beautifully, though you may miss a bit of the richness of classic whipped cream.
How far ahead can I make the parfaits?
For best texture, assemble Lemon Pavlova Parfaits right before serving or up to two hours ahead if you want the flavors to meld. The meringue can be baked and stored up to three days in advance, so you’re ready to layer whenever the craving strikes.
Final Thoughts
There’s something truly magical about Lemon Pavlova Parfaits—the way all those textures and flavors dance together is pure dessert bliss. If you’re looking to add sunshine and a little wow factor to your table, these parfaits deliver every time. Give them a try and let every spoonful remind you why homemade desserts are worth celebrating!
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Lemon Pavlova Parfaits Recipe
- Total Time: 2 hours
- Yield: 6 parfaits 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the delightful combination of sweet and tart flavors with these Lemon Pavlova Parfaits. Layers of airy meringue, luscious lemon curd, fluffy whipped cream, and fresh berries create a perfect dessert treat.
Ingredients
Meringue:
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Additional:
- 1 cup lemon curd (store-bought or homemade)
- Fresh berries (such as raspberries, blueberries, or strawberries)
- Fresh mint leaves, for garnish (optional)
Instructions
- Prepare Meringue: Preheat the oven to 225°F (107°C) and line a baking sheet with parchment paper. Beat egg whites until foamy, then gradually add sugar to form stiff peaks. Bake meringues and let cool.
- Whip Cream: Whip heavy cream and powdered sugar until soft peaks form.
- Assemble Parfaits: Break meringues, layer whipped cream, meringue pieces, lemon curd, and berries in serving glasses. Repeat layers and top with cream, berries, and mint.
- Serve immediately for a crisp texture or refrigerate for a softer texture.
Notes
- Store meringues in an airtight container for up to 3 days.
- Enhance whipped cream with a spoonful of lemon curd.
- Opt for store-bought lemon curd for convenience.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes (plus cooling time)
- Category: Dessert
- Method: Baking, Layering
- Cuisine: Australian
Nutrition
- Serving Size: 1 parfait
- Calories: 310
- Sugar: 35g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
