Easy Zesty Lemon Blueberry Sheet Pan Pavlova
A bright and refreshing sheet pan pavlova featuring crisp edges, a soft marshmallowy center, zesty lemon, and fresh blueberries. This easy-to-make dessert is perfect for summer gatherings and busy weekdays.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: Australian/New Zealand
Ingredients
- 4 large egg whites (room temperature)
- 1 cup (200g) granulated sugar (fine granulated recommended)
- 1 teaspoon cornstarch (or arrowroot powder as substitute)
- 1 teaspoon white vinegar
- 1 tablespoon fresh lemon zest (from 1 medium lemon)
- 1 teaspoon vanilla extract
- 1 cup (about 150g) fresh blueberries (washed and patted dry; frozen thawed and drained works)
- 1 cup (240ml) heavy cream, whipped (optional but recommended)
- 1–2 tablespoons powdered sugar (for dusting whipped cream, optional)
Instructions
- Preheat your oven to 300°F (150°C). Line a half-sheet pan (about 13 x 18 inches) with parchment paper or a silicone baking mat.
- Separate 4 large egg whites into a clean, dry mixing bowl, avoiding any yolk contamination.
- Using an electric mixer, whip the egg whites on medium speed until frothy and soft peaks begin to form (2-3 minutes).
- Increase mixer speed to high and gradually add granulated sugar one tablespoon at a time, beating well after each addition until glossy and stiff peaks form (6-8 minutes).
- Sprinkle in cornstarch and white vinegar, then gently fold in lemon zest and vanilla extract with a rubber spatula.
- Spread the meringue evenly on the lined sheet pan into a roughly 10×14 inch rectangle or oval, making edges slightly thicker.
- Bake for 50-60 minutes until the meringue is crisp and pale but not browned.
- Turn off the oven and leave the meringue inside with the door slightly ajar to cool completely for about 1 hour.
- Whip heavy cream until soft peaks form, sweeten lightly with powdered sugar if desired.
- Spread whipped cream over the cooled pavlova and scatter fresh blueberries on top. Optionally add extra lemon zest or drizzle lemon curd.
Notes
Use room temperature egg whites for better volume. Add sugar slowly to avoid grainy texture. Do not skip cornstarch and vinegar to stabilize meringue. Bake low and slow to prevent browning and cracking. Cool pavlova slowly in oven with door cracked to maintain texture. Fresh lemon zest is key for bright flavor. Spread meringue evenly for consistent baking. If meringue browns, lower oven temperature or tent with foil after 30 minutes.
Nutrition
- Serving Size: 1 slice (1/8 of pavl
- Calories: 200
- Sugar: 18
- Sodium: 10
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 20
- Fiber: 1.5
- Protein: 3.5
Keywords: pavlova, lemon pavlova, blueberry pavlova, sheet pan pavlova, easy dessert, summer dessert, meringue dessert, gluten-free dessert