How to Make Frozen Lemon Pavlova - A Step-by-Step Guide

When it comes to desserts, pavlova is a beloved classic. Its meringue base, airy and sweet, is the perfect canvas for a variety of toppings. One of the most refreshing and delicious variations is the Frozen Lemon Pavlova. This dessert takes the traditional pavlova to a whole new level by incorporating zesty lemon flavors and a frozen texture that is perfect for hot summer days.

The meringue for a pavlova is made by whipping egg whites and sugar until they form stiff peaks, creating a ...

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Ingredients

  • 2 teaspoons cornstarch
  • 6 egg whites
  • 1 ½ cups white sugar
  • 1 ½ teaspoons ground cinnamon
  • ¼ cup white sugar
  • 3 ½ ounces sliced almonds
  • 3 egg whites
  • 1 pinch salt
  • 1 cup white sugar
  • ¼ cup lemon juice
  • 4 teaspoons lemon zest
  • 1 cup heavy cream
  • 1 lemon, sliced
  • 1 sprig fresh mint
  • 1 cup fresh strawberries

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 2 hrs 15 mins
  • Total Time: 3 hrs
  • Servings: 8
  • Yield: 8 servings

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 10x15 jelly roll pan and line the pan with parchment. Grease the parchment and dust with the cornstarch.
  • Beat the 6 egg whites until foamy in a large glass or metal mixing bowl. Gradually add 1 1/2 cups sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Spread the meringue mixture in the prepared pan.
  • Whisk together the cinnamon and 1/4 cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture.
  • Bake meringue in the preheated oven until lightly brown, 12 to 15 minutes. Remove pan from oven; turn over onto a foil-covered surface, almond side down. Set aside to cool completely. Carefully remove parchment when cool.
  • Beat the 3 egg whites until foamy in a large glass or metal mixing bowl. Add salt, continuing to beat until stiff peaks form. Gradually beat in 1 cup sugar; then gradually beat in lemon juice and zest.
  • In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture.
  • Place the filling in the center of the meringue. Using the foil to lift the meringue, fold the sides of the meringue over the filling, making a log shape. Wrap the log in foil and place in freezer for at least two hours.
  • To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen.
  • Nutrition

    476 cal.

    • Total Fat: 17g
    • Saturated Fat: 7g
    • Cholesterol: 41mg
    • Sodium: 75mg
    • Total Carbohydrate: 77g
    • Dietary Fiber: 3g
    • Total Sugars: 70g
    • Protein: 8g
    • Vitamin C: 27mg
    • Calcium: 74mg
    • Iron: 0mg
    • Potassium: 223mg