• Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Recipe Index
  • About
  • Work with Me
  • Portfolio
  • Contact
  • FAQ
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Snixy Kitchen

A Bay Area gluten-free food blog with original seasonal recipes

  • RECIPE INDEX
  • Season
    • Spring
    • Summer
    • Fall
    • Winter
  • Gluten-Free
    • Gluten-Free Desserts
    • Gluten-Free Savory
  • Breakfast
  • Appetizers
  • Dinner
  • Desserts

Lemon cream pavlova

March 12, 2013 by Sarah Menanix

  • Share
  • Tweet

Last updated on January 27th, 2019

LemonCreamPavlova

A year ago, I told you about our anniversary day of cooking where Lucas and I each secretly and simultaneously prepared a dish to serve for our 2-year anniversary meal. I whipped up citrus tuna tartare with pear chips and lavender lemon cupcakes, while Lucas concocted tender chocolate stout braised short ribs, and we had such a blast that we decided to make this top-secret feast an annual tradition. To be continued when our anniversary changes after the June wedding.

This time around we split up the courses to compensate for last year’s lack of oven coordination that sent me knocking on our landlords’ door begging to borrow their oven. Add to that the fact that this took place before we moved last week and two chefs in our previous pint-sized kitchen was one too many. So, Lucas on the entrée and I on appetizers and dessert. Dessert. My speciality. And arguably the most important meal of the day.

While peeling the dozens hundreds of magnets off our fridge while moving, I wondered WHOSE brilliant idea it was to put poetry magnets up and down the side of the fridge 3 years ago? Oh, and more importantly, I discovered a fortune I stuck up there after our last Chinese take-out that read “Treat yourself: Dessert three nights a week is okay.” The sentiment is there, but three times a week?! Shoot – try 7. Like I said: most important meal. It’s possible this mentality is hindering my pre-wedding get fit fast goals, but…WORTH IT.

Since dessert a vital part of my diet, I’ll share our anniversary dinner courses with you in reverse starting with this lemon cream pavlova. Unfortunately for you, we gobbled up Lucas’s Chinese-style steamed fish before photographing it (made to replicate one of his favorite dishes from his many trips to China). Coming soon are the anniversary appetizers. Yes, I realize our anniversary was February 6th or 7th  (ehh…sometime around then) and it’s now mid-March and almost my birthday. I wanted to build the suspense up for a month after I alluded to the day of cooking on Facebook. Read: Busy bride-to-be.

LemonPavlova

Fun fact: Since adjusting my diet to reduce gluten a couple of months ago, my headache frequency and intensity has also decreased. To test the theory, I’ve eaten a few nibbles of homemade gluten-filled confections. Maybe more than a nibble, but who’s keeping track? They were the kind of treats worth getting a migraine over. The first was a fluffy red velvet cupcake to test out wedding cake flavors. The second was some killer pizza that I’m pretty sure had aspartame or nicotine or some other super addicting additive – nothing else could explain how awesome this pizza tasted or how many slices I shoveled into my mouth. And the most recent was when I baked oatmeal cookies for all of our new neighbors on Sunday and I…just…couldn’t…help…myself.

Guess what happened? I woke up with a massive headache the next day…every single time. How could something so delicious be so evil for me? I’m still in denial – need more experiments to corroborate the findings, but it seems gluten is a lead suspect in my 15-year battle with headaches.

Pavlova

You know what doesn’t have gluten in it? This sweet, creamy, crunchy, fluffy, everythinggoodaboutdessert lemon cream pavlova. That’s what. And it’s so delicious that you won’t even notice that it’s gluten-free. You’ll be too busy licking your plate clean. Wondering how you can make them in bulk to eat night after night. I’m thanking my lucky stars that this lemon cream pie inspired dessert is gluten-free. Now I know what to do with the ripened meyer lemon tree in our new backyard! A light and airy baked meringue base spread with rich lemon curd and topped with a dollop of vanilla whipped cream. Smooth, decadent, and a harmonious balance between tart and sweet.

Lemon cream pavlova (Adapted from Matchbox Kitchen)
Makes 8-10 pavlovas

Lemon curd*

  • 1 tablespoon lemon zest
  • ½ cup lemon juice
  • 1 egg
  • 2 egg yolks
  • ½ cup sugar
  • 2 tablespoons butter, cut into 4 pieces.
  1. Prepare a double broiler, or fit a heat proof bowl over a large pot filled with an inch of  simmering water.
  2. In the heat proof bowl combine the lemon zest, lemon juice, egg, egg yolks, and sugar.
  3. Cook, whisking CONTINUOUSLY (so you don’t wind up with sweetened scrambled eggs), until mixture thickens enough to cover the back of a spoon.
  4. Remove bowl from heat, and add butter, stirring to combine.
  5. Strain curd through a fine metal strainer to remove any (almost undetectable) pieces of cooked egg.
  6. Cover with plastic wrap, so that it touches the top of the curd to keep it from developing a skin.
  7. Refrigerate until chilled.

*Note, this will make more lemon curd than you need, but you can save the rest for another sweet project. Or serve it over ice cream.

Pavolva or Meringue

  • 3/4 cup sugar
  • 2¼ teaspoons corn starch
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • Smidgen of salt
  • 1 teaspoon pure vanilla extract
  1. Preheat the oven to 250° F.
  2. Mix together the corn starch and sugar in a small bowl and set aside.
  3. Using a paper towel, wipe the bowl of a stand mixer with a tiny bit of vinegar to remove any fats or oils that could keep the egg whites from fluffing up.
  4. In the bowl of the stand mixer, combine the egg whites, cream of tartar, and salt on medium-low speed until soft peaks form.
  5. With the speed on medium-high, slowly pour in the sugar and corn starch mixture in a continuous stream.
  6. Increasing the speed to high, add the vanilla extract, and whip until stiff, shiny peaks form.
  7. Use a spatula to dollop the whipped meringue onto a parchment-lined baking sheet, making about 6-8 mounds. The meringues will not grow very much, so do not worry about putting them close to each other.
  8. Reduce the oven to 225° F and bake for about an hour, or until the meringues are dry to the touch, but not browned or cracked.
  9. Let cool on a cooling rack before serving.

Whipped Cream

  • ½ cup whipping cream
  • ¼ teaspoon vanilla
  • ¼ cup powdered sugar
  1. With stand mixer or by hand, beat heavy whipping cream until it begins to froth, a couple of minutes.
  2. Add the vanilla and powdered sugar, and continue beating until soft peaks form.
  3. To assemble, spread a couple of tablespoons of chilled lemon curd over each cooled meringue, then top with a dollop of whipped cream and serve (optional: top with berries).

  • Share
  • Tweet
instagramIf you make this recipe, tag your photo #SnixyKitchen on Instagram!

Cookies, Desserts, Fruit, Pie

Snixy Kitchen

SUBSCRIBE NOW

get free recipes straight to your inbox:

Previous Post: « Sweet potato and eggs breakfast hash
Next Post: Gluten-free tempura artichoke hearts with spiced aioli »

Reader Interactions

You may also enjoy:

Soft and Chewy Gluten-Free Lemon Cookies
Chewy Gluten-Free Lemon Cookies
Gluten-Free Strawberry Shortcake
Gluten-Free Strawberry Shortcake
Vegan Gluten-Free Stuffing with Mushrooms & Pears
Vegan Gluten-Free Stuffing with Mushrooms and Pears
Gluten-Free Vegan Bread Pudding Recipe
Pumpkin Gluten-Free Vegan Bread Pudding

13 Comments

  1. Purabi Naha -

    March 12, 2013 at 10:59 pm

    Oh, this pavlova is LOVELY! This looks like something I must try (I love lemon flavour!). The recipe is great and I loved the picture!!

    Reply
    • Sarah Menanix -

      March 19, 2013 at 12:30 pm

      Thank you so much! Now with our full lemon tree – I’m definitely going to be making more of this recipe!

      Reply
  2. Sheri -

    March 13, 2013 at 6:59 am

    This looks and sounds like the perfect Spring time dessert!

    Reply
  3. Veronica -

    March 13, 2013 at 7:20 pm

    Ooh! I love lemon pie and this is a healthier substitution! The photo is beautiful! My friend has celiac disease and this is a dessert she would love! Thank you

    Reply
  4. Colette from JFF! -

    March 14, 2013 at 9:44 am

    These are just brilliant, Snixy!

    Reply
    • Sarah Menanix -

      March 19, 2013 at 12:28 pm

      Thanks!

      Reply
  5. Lokness @ The Missing Lokness -

    March 22, 2013 at 3:32 pm

    Yummy pavlova! I like that you used lemon curd instead of the regular berries. Nice twist!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Sarah Menanix

I’m Sarah (aka Snix)! Welcome to Snixy Kitchen - where I create gluten-free recipes with fresh, local ingredients to tell stories about my life.

More about me ➤

STAY IN TOUCH

get new recipes to your inbox:

The Ultimate Guide to Matcha

Popular Posts

Best Vegan Gluten-Free Chocolate Chip Cookies

Vegan Gluten-Free Chocolate Chip Cookies

Vegan Triple Berry Crumble with Cinnamon Breadcrumbs

Quick Stovetop Gluten-Free Berry Crisps

Gluten-Free Chocolate Ice Cream Cake

Chocolate Gluten-Free Ice Cream Cake with Caramel

Gluten-Free Cream Puffs

Gluten-Free Cream Puffs

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Breakfast Oatmeal Jam Bars

Gluten-Free Snack Tahini Coconut Flour Cake with Chocolate Buttercream

Gluten-Free Tahini Snack Cake with Chocolate Buttercream

KitchenAid Stand Mixer

Footer

Chewy gluten-free lemon cookies with crisp edges. Chewy gluten-free lemon cookies with crisp edges. This cookie marks the shifting of micro-seasons from Holiday Winter to New Year Winter (TM). It's a subtle change, one mostly perceivable in the baked goods coming out of each, but one that I believe should be celebrated with plenty cookies (both before and after the seasonal shift). 
•
So here are are, firmly in the land of backyard citrus, so I’m making all the lemon desserts. These cookies have sturdy crisp edges with a soft and fluffy, but intensely chewy center and a punch of lemon. Get the recipe link in my profile @snixykitchen. 
•
#lemoncookies 
https://www.snixykitchen.com/chewy-gluten-free-lemon-cookies/
Time to dig into citrus season! Get the recipe for Time to dig into citrus season! Get the recipe for this gluten-free earl grey bundt cake with blood orange drizzle on the blog - link in profile @snixykitchen. 
•
Last year, Zoella (4) peeled and ate a blood orange she’d found in a bush in our side yard when we weren’t looking. We found the sticky peels on the steps and panicked - where did this blood orange come from? Did an animal bring it? Is she going to get sick?! 
•
And that’s how we discovered our neighbors have a blood orange tree. By that point, it had dropped most of its fruit except for a few very high up branches that leaned over our fence. The tree is fruiting and nearly ripe again so I’m hopeful I can barter for a bag of oranges in exchange for some slices of this bundt cake. 
•
#glutenfreecake #bundtcake #bloodorangecake

https://www.snixykitchen.com/earl-grey-gluten-free-bundt-cake-blood-orange-icing/
We’re mixing up our meal planning routine with t We’re mixing up our meal planning routine with this savory gluten-free dutch baby topped with gruyere, a pile of buttery thyme mushrooms, and garlic wilted Baby Kale. Getting out of our dinner rut feels refreshing! Made in partnership with @plenty, this breakfast, lunch, or dinner anytime dish shows off their pesticide-free greens that are vertically farmed right here in the Bay Area. I’ve told you this before and it’s not an exaggeration when I say these are my favorite greens – they somehow taste fresher and more vibrant. 
•
I dropped some of this dutch baby off with my neighbor and, without prompting, she immediately texted, “YOM. I would make this. Greens are hella good.” It’s true. The greens are the star. If you’re in the Bay Area, use the link in my profile to find out where to get them near you!
•
Related big news: Ira (2) voluntarily ate cooked Baby Kale without throwing it on the floor or sneakily moving it to his sister’s plate. Even Ira knows a good thing when he sees it. 
•
For the gluten-free dutch baby recipe, search “almond dutch baby” on snixykitchen.com. Omit the sugar, cinnamon, and vanilla, and top it with grated gruyere 5 minutes before it’s done. For topping, saute some mixed mushrooms in butter with fresh thyme, and sliced garlic. Then add a few handfuls of Baby Kale and toss just to wilt. Salt & pepper to your heart’s content. If you want the extra flare, add a runny fried egg (eggs on eggs – why not?).
•
Sponsored by Plenty #plentyforall, #greensdontsuck https://bit.ly/3kZqAql
The toughest choice of the season: which cookies t The toughest choice of the season: which cookies to make for Christmas?! How many kinds is too many for a family of four? These buttery melt-in-your-mouth gluten-free white chocolate matcha shortbread 🎄 are a high contender! A snappy crumb and a nutty matcha flavor thanks to my fav @myencha! 😽 Get the recipe link in my profile @snixykitchen 
•
What are your must-make holiday cookies this year??
•
https://www.snixykitchen.com/gluten-free-white-chocolate-matcha-shortbread-cookies/ #christmascookies #matcha #myencha #glutenfreecookies #shortbreadcookies
Ultra chewy gluten-free blondies. A cross between Ultra chewy gluten-free blondies. A cross between a cookie bar and a brownie, they’ve got a vanilla cookie-dough with rich toffee notes from browned butter and dark brown sugar. A crackly top with classic brownie crispy edges and chewy center. Made in partnership with @bobsredmill (ad), they’re infinitely customizable with your favorite add-ins! Head to my stories to learn about why I chose chocolate chips instead of chopped chocolate chunks. 
•
This final recipe uses almond flour, with an options for nut-free and grain-free versions. I tested multiple leading flours and, in a blind taste-test with 10 of my neighbors, every single one chose this almond flour version, describing it as “classic.” So there you go - get the recipe link for these classic chocolate chip blondies in my profile @snixykitchen.
•
https://www.snixykitchen.com/gluten-free-blondies/ #blondies #glutenfreerecipes #glutenfreecookies #glutenfreeblondies #betterwithbobs #bakedwithbobs
It’s about time for our annual sugar cookie sess It’s about time for our annual sugar cookie session. This is what my sugar cookies look like when I decorate them by myself without kids. The ones we make for Santa will surely be rainbow swirled and very messy with a pile of sprinkles as thick as the cookie (I’ve heard that’s how Santa likes them anyhow). Get my cut-out sugar cookie recipe link in my profile. 
•
Fun fact: I had to buy these holiday cookie cutters specifically for this post. There was a good couple of years where I only had a hippo cookie cutter and made holiday hippos every year. I still prefer my more eclectic cutters to the traditional ones. What’s your favorite cookie cutter in your collection?
•
https://www.snixykitchen.com/gluten-free-sugar-cookies-with-easy-icing/. #sugarcookies #glutenfreerecipes #glutenfreecookies #glutenfreesugarcookies
{New} This classic gluten-free coffee cake is fluf {New} This classic gluten-free coffee cake is fluffy and moist and everything I’ve been craving about a bakery-style coffee cake.
•
I don’t know about you, but I could use a warm hug right about now. A slice of coffee cake with a ribbon of cinnamon sugar, a pile of streusel, and a vanilla icing drizzle feels like the food equivalent to that. You’ll find me snuggled up under my favorite blanket with a cup of tea and a slice of coffee cake every evening this week. Find the recipe link in my bio @snixykitchen. 
•
#coffeecake #glutenfreecake https://www.snixykitchen.com/gluten-free-coffee-cake/
Chewy Gluten-Free Chocolate Cookies. Zoella begged Chewy Gluten-Free Chocolate Cookies. Zoella begged for a rainy day hot cocoa and cookies date, so we made hot cocoa and a batch of these deep dark gluten-free chocolate cookies. And the cookie-a-day holiday menu continues. To get the recipe, go to @snixykitchen and tap the link in my profile!
•
https://www.snixykitchen.com/chewy-gluten-free-chocolate-cookies/
Follow @snixykitchen on Instagram

SEARCH

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Meet Sarah
  • Contact
  • FAQ
  • Recipes

ALL CONTENT & IMAGES Copyright © 2021 Snixy Kitchen
privacy policy | disclosure