Frozen Lemon Pavlova Recipe -
Frozen Lemon Pavlova Recipe
  • READY IN 3 hr

Frozen Lemon Pavlova

Recipe by  

"This frozen version of the spectacular Australian dessert has a lighter-than-air lemon cream filling inside an almond-crusted meringue exterior."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    3 hrs


  1. 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.
  2. 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.
  3. Whisk together the cinnamon and 1/4 cup sugar in a small bowl. Sprinkle cinnamon sugar, then almonds, evenly over the meringue mixture.
  4. 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.
  5. 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.
  6. In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into lemon mixture.
  7. 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.
  8. To serve, unwrap pavlova. Decorate with lemon slices, mint leaves and strawberries. Serve frozen.
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Reviews More Reviews

Oct 01, 2008

this is the best ever i made it for a party and it was a bom!everyone loved it and now they are asking me how to make it so it is great!!!

Jul 14, 2010

Fanatstic everyone who tried it loved it! I found that this particular recipe went extremly well with mojito cocktails! Although pavlovas are from New Zealand :) But anyway thank you for this recipe


4 Ratings

Oct 26, 2014

I have no idea how this is supposed to look, but I bet it's not like mine turned out. I decided to take a photo anyway! Despite the fact that I made numerous mistakes in making this, I must admit that the taste is very yummy. Let me tell you how NOT to make this! Do NOT try to crowd this pavlova into a 9x13 pan--at least not without adjusting the ingredients a little! DO pay attention to the fact that the directions call for greasing the pan on the bottom BEFORE putting down the parchment as well as after! There is a critical reason for that! Do NOT use extra large eggs because I think it makes too much! Now I think I'll have to buy a 10x15 jelly roll pan just to try to make this how it should be made! It doesn't appear that the submitter of this recipe is currently active here, so maybe there won't be a gasp of horror when this photo appears! :) EDIT: We decided that next time we would not add the almonds or cinnamon! Those flavors just do not work well with lemon in our opinion. I do believe that one problem I had with this was that the air was too humid when I made this!

Sep 03, 2012

great recipe! I did not add the almonds or cinnamon. A hit with adults and children alike.


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  • Calories
  • 476 kcal
  • 24%
  • Carbohydrates
  • 76.9 g
  • 25%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 7.6 g
  • 15%
  • Sodium
  • 123 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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