More Recipes Like Frozen Lemon Pavlova

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Chocolate Pavlova

Submitted by: Olga D

Elegant perfectly describes this crisp-on-the outside, marshmallow-soft-on-the-inside puff, crowned luxuriously with cream, strawberries and a drizzle of bittersweet chocolate.

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Frozen Lemon Pie

Submitted by: Flori Christensen

With a graham cracker crust and instant pudding, this pie makes a tangy sweet dessert. For a zestier flavor, I make it with lemon pudding. Adding pink lemonade gives it a pretty color.

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Lavender Lemon Bars

Submitted by: AngelaD74

Home Town: Falls City, Oregon, USA

Lavender and lemon work well together and these baked bars are a great example of their partnership.

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Pavlova's Pavlova

Submitted by: HSIAO

A crunchy meringue base ready to be topped with whipped cream and your favorite fruit - named after the famous ballerina!

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Pavlova

Submitted by: C. Morgan

A large meringue cake that can be topped with whipped cream and fruit. This is an Australian specialty.

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The filling for this beautiful pie is a cooked lemon custard with heaps of whipped cream folded in. This yummy filling is piled into a baked meringue pie shell studded with bits of lemon zest. Garnish with sliced strawberries.

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Best Ever New Zealand Pavlova

Submitted by: KERRYNZ

This recipe is a family favorite which is often made at dinner parties and is a Christmas table regular. Its crunchy meringue outside and marshmallow center make the perfect combination. Top with fresh fruit and whipped cream.

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Pavlova Deluxe

Submitted by: Rosina

A special meringue is created in a spring form pan that bakes up into a beautiful nest for this gorgeous dessert. When the meringue is cooled, it 's filled with a lightly sugared whipped cream and spoonfuls of exotic passion fruit.

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Lemon Meringue Torte

Submitted by: Sue Gronholz

Field editor Sue Gronholz, Columbus, Wisconsin, relates, 'I copied this old recipe from a notebook that my grandmother compiled as a teenager.'

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Lemon Butter Tarts

Submitted by: Carol

The filling for these diminutive treats is sweet and tart, with a delightful burst of grated lemon rind sweetness. The filling is spooned into 3-inch tart shells, covered with a dollop of meringue, and baked. This recipe yields a dozen.