Photo of Lemon  pavlova by WW

Lemon pavlova

Points® value
Total Time
1 hr 15 min
15 min
1 hr
Pillowy meringue filled with velvety lemon curd and yogurt, topped with candied lemon. Heaven!


Egg white, raw

3 individual

Caster Sugar

150 g


1 zest(s) of 1


10 g


1 zest(s) of 1, grated

Lemon Juice, Fresh

60 ml, juice of 2

Caster Sugar

40 g

Low Fat Spread

15 g

Egg yolk, raw

1 medium

Agave Syrup

100 g


2 medium, sliced

0% fat natural Greek yogurt

500 g


  1. Preheat the oven to 170°C, fan 150°C, gas mark 3. Line the base and sides of a large baking tray (about 20cm x 30cm) with baking paper.
  2. To make the meringue, whisk the egg whites using a stand mixer until they form stiff peaks. Continue whisking as you add the sugar, a spoonful at a time. Once the meringue is glossy, smooth and firm, fold through the zest and cornflour. Spoon the meringue onto the prepared tray and spread out to the edges. Bake for 1 hour then turn off the oven, leaving the meringue inside until completely cooled.
  3. To make the curd, put the cornflour, lemon zest, juice, sugar and 4 tbsp water in a pan. Heat over a gentle heat, stirring continuously, until it boils and starts to thicken. Remove from the heat and whisk in the spread and egg yolk. Leave to cool.
  4. To make the candied lemon, combine the agave syrup and 250ml water in a separate pan and bring to a boil. Simmer for 5 minutes, add the lemon slices and simmer for a further 5 minutes. Carefully transfer the lemon slices to a cooling rack and leave to cool completely.
  5. Transfer the meringue to a serving plate, top with the lemon curd and yogurt and decorate with the candied lemon.


The meringue can be made up to 2 days ahead. Keep in an airtight container or wrap with clingfilm and leave on the baking tray.