Print

Perfect Rhubarb Lemon Curd Pavlova Recipe Easy Homemade Toasted Meringue Dessert

rhubarb lemon curd pavlova - featured image
Print Recipe

A light and elegant dessert featuring a crisp toasted meringue base layered with tangy homemade lemon curd and roasted rhubarb, perfect for special occasions or a sweet treat.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) granulated sugar
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1/2 tsp vanilla extract (optional)
  • 3 large egg yolks
  • 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
  • Zest of 2 lemons
  • 3/4 cup (150g) granulated sugar
  • 6 tbsp (85g) unsalted butter, cut into pieces
  • 2 cups (about 300g) rhubarb stalks, cut into 1-inch pieces
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract or seeds from 1 vanilla bean (optional)
  • Extra meringue mixture reserved for toasting or use a handheld kitchen torch

Instructions

  1. Prepare the Roasted Rhubarb: Preheat oven to 375°F (190°C). Toss rhubarb pieces with sugar and vanilla in a baking dish. Roast for 15-20 minutes until tender but still holding shape. Let cool completely.
  2. Make the Lemon Curd: Whisk egg yolks, sugar, lemon juice, and zest in a saucepan over medium heat. Stir constantly until thickened (8-10 minutes). Remove from heat and whisk in butter until smooth. Pour into a bowl and chill.
  3. Whip the Meringue: Preheat oven to 250°F (120°C). Beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, until stiff and glossy. Mix in vinegar, cornstarch, and vanilla. Spread onto parchment in a 9-inch circle with slightly higher edges.
  4. Bake the Meringue Base: Bake at 250°F (120°C) for 1 hour 15 minutes. Turn oven off and let meringue cool completely inside oven (about 1 hour) to avoid cracking.
  5. Toast the Meringue: Spread reserved meringue or a thin layer over the cooled pavlova and toast under the broiler for 1-2 minutes or use a kitchen torch until golden. Watch carefully.
  6. Assemble the Pavlova: Spoon chilled lemon curd onto the center of the meringue. Top with roasted rhubarb. Optionally garnish with fresh mint or a dusting of powdered sugar.

Notes

Use large, fresh eggs for best meringue volume. Meyer lemons can be used for a sweeter lemon curd. Coconut oil can replace butter for dairy-free lemon curd but changes texture. Frozen rhubarb can be used when out of season; thaw and drain excess liquid. Bake meringue low and slow and cool inside oven to prevent cracks. Toast meringue carefully to avoid burning.

Nutrition

Keywords: pavlova, rhubarb, lemon curd, toasted meringue, dessert, easy dessert, homemade lemon curd, roasted rhubarb, gluten-free dessert

Find it online: https://realityeats.com/perfect-rhubarb-lemon-curd-pavlova-recipe-easy-homemade-toasted-meringue-dessert/