top of page
  • Writer's pictureLove Ballymena

JILL BAKES | Easter Lemon Pavlova

Easter Lemon Pavlova, with image of Jill Stewart, from Jill Bakes.

If you’re not a fan of a traditional chocolate dessert, this is a great alternative.

A light and marshmallowy pavlova with loads of whipped cream flavoured with lemon - topped with some Easter chocolate favourites, but you could decorate with fresh fruit if you prefer!

Jill Stewart (@jillbakes_)

County Antrim Foodie and Instagrammer


Serves 8-10


6 large egg whites

330g caster sugar

1 heaped tsp cornflour

1 tsp white wine vinegar

1 tsp vanilla extract


500ml double cream

3 heaped tbsps bought lemon curd or you can make your own


2-3 tbsp lemon curd to drizzle

Half a small Easter egg

1 packet chocolate eggs

Easter Lemon Pavlova.


Preheat oven to 140C Fan. Line a large baking tray with a sheet of baking paper. Draw a large circle using a plate as a guide (about 30cm).

(I used a plate that was about 25cm to create this slightly taller pavlova! You can choose what you prefer!)

Make sure your bowl and whisk is totally clean and grease-free. I rub my bowl with a little drop of white wine vinegar - any grease will stop your egg whites whipping up.

Put the egg whites into the bowl of a stand mixer and whisk on high speed for a few minutes until soft peaks form (be careful not to get any yolk in). Then add the sugar 1 tsp at a time, whisking until it forms stiff peaks and is glossy-this can take a good 5-10 minutes.

Mix the vinegar and cornflour together in a cup. Add this to the whisked egg whites along with the vanilla and mix.

Dollop the meringue to fill the circle and use a palette knife or spatula to smooth out the sides. Flatten the middle of the meringue slightly with a spoon, as the filling will be added into this later.

Place into the oven and reduce the temperature to 120C fan. Bake for 60-70 minutes, until hard but still white. Switch off the oven, leave the oven door shut and leave the pavlova inside for an hour or preferably overnight to cool and dry.

To assemble, whip the cream with a hand mixer or with a whisk until it just holds its shape - be careful not to overwhip.

Fold the lemon curd through the cream and spoon onto the meringue. Smooth out with a spoon.

Drizzle over the extra lemon curd. Add the Easter nest filled with mini eggs into the centre and scatter a few eggs.

Best served on the day but will keep in the fridge for 1-2 days.


Jill Stewart, from Portglenone, is a true Foodie who brings her passions together to create a unique balance of both healthy dishes and sweet treats on her Instagram social media blog, Jill Bakes.

Jill is passionate about creating and sharing recipes on her Instagram platform (@jillbakes_) which are easy to follow, quick to make and not using hundreds of ingredients! And with over 50,000 followers, a lot of people are enjoying Jill’s food journey.

Jill STEWART standing in kitchen whisk in hand smiling.
Jill Stewart.

The County Antrim lady has been a keen baker from a very young age, learning many skills from her late Grandma who was a fantastic baker.

Jill is a regular recipe contributor for Ireland’s Homes Interiors and Living magazine.

CLICK HERE to head over to INSTAGRAM to discover JILL BAKES - it is a fantastic blog where you'll discover enough inspiration to keep you baking and cooking for months!


bottom of page