If you’re a fan of light, airy desserts with a zesty kick, these Mini Pavlovas with Lemon Curd are about to steal your heart! They’re crisp on the outside, soft and marshmallowy on the inside, and filled with rich, tangy lemon curd. It’s the perfect balance of sweet and tart in every bite.

In my opinion, the mini pavlovas are magical. Crisp, airy meringue shell, a soft, marshmallowy center paired with silky lemon curd—it’s a textural dream! The combination is nothing short of heavenly.

But here’s the best part—they’re surprisingly easy to make! No complicated techniques, no fancy ingredients—just simple pantry staples like eggs, sugar, and lemons. If you can whisk egg whites, you can make mini pavlovas. They might look like something from a high-end patisserie, but they come together with minimal effort and maximum wow factor in your simple humble kitchen.

Why You’ll Love These Mini Pavlovas

Crispy & Soft: The perfect melt-in-your-mouth meringue texture.
Tangy & Sweet: The bright lemon curd balances the sweetness beautifully.
Customizable: Swap out the lemon curd for berries, chocolate ganache, or whipped cream.
Great for Entertaining: These individual desserts look fancy but are super simple to make!

If you want something sweet without the hassle, you might also enjoy my no-bake vanilla custard pudding, no-bake coffee cheesecake cups, or the classic flan. They’re all equally easy and impressive, making them perfect for any occasion when you want something sweet but don’t want to spend hours in the kitchen.

These little beauties are perfect for any occasion—whether you’re planning a fancy brunch, afternoon tea, or just want to treat yourself to something special. Plus, they’re naturally gluten-free, making them a great option for guests with dietary restrictions.

Let’s gather the ingredients:

Following is a quick preview, for the detailed list, find the recipe card below:

Meringue Base:

Egg Whites: Essential for the structure of the pavlova. Use fresh, room-temperature eggs for best results.
Cream of Tartar / Lemon Juice: Stabilizes the egg whites and helps them hold their shape.
Salt: Enhances flavor.
Powdered Sugar: Sweetens the meringue and helps create a glossy texture. Granulated sugar can be blended into a finer consistency as a substitute.

Lemon Curd:

Sugar: Sweetens the curd and balances the tartness of the lemons.
Lemon Zest & Juice: Adds bright citrusy flavour.
Egg Yolks: Thicken the curd and give it a smooth, rich texture.
Vanilla Extract: Adds depth to the flavour.
Unsalted Butter: Makes the curd creamy and silky.

How to make mini pavlovas with lemon curd?

Following is a quick preview, for detailed instructions, find the recipe card below:

1. Make the Meringue

Beat egg whites with cream of tartar and salt until frothy.
Gradually add powdered sugar and beat until stiff peaks form.
Pipe onto a baking sheet, making small nests.
Bake and then cool in the oven.

2. Make the Lemon Curd

Blend sugar and lemon zest for extra flavour.
Whisk in egg yolks and cook with lemon juice and vanilla on low heat until thickened.
Stir in butter, sieve for smoothness, and cool.

3. Assemble

Spoon cooled lemon curd into the pavlova cavities.
Garnish with fresh fruit, mint leaves, or a dusting of icing sugar.

Tips for the Perfect Mini Pavlovas

Use Room Temperature Eggs: They whip up better and create more volume.
No Overmixing: Once stiff peaks form, stop beating to avoid deflating the meringue.
Cool Slowly: Letting them cool in the oven prevents cracks.
Lemon Curd: Cook the egg yolks on low flame because they can stick to the bottom of the pan and burn very quickly.

How to Store Mini Pavlovas with Lemon Curd

Pavlovas are best enjoyed fresh, but with the right storage methods, you can extend their shelf life and keep them delicious for later. The key is protecting them from moisture, as meringues tend to absorb humidity, which can make them sticky or soft.

Storing Plain Meringue Nests

At Room Temperature: Store plain meringues in an airtight container lined with parchment paper for up to 2 days. Keep them in a cool, dry place.
In the Freezer: Place the cooled meringue shells inside an airtight container and store them in the freezer for up to 1 month. Thaw at room temperature before assembling. Use baking paper so that they do not stick to each other

Storing Assembled Mini Pavlovas

In the Fridge: Store the fully assembled pavlovas in an airtight container and refrigerate them for up to 1 day. For the best texture, serve within a few hours of assembly.

Pro storage tips:

Keep humidity away – Meringues hate moisture! Always store them in a dry environment.
Re-crisp if needed – If your meringues soften, pop them in a low oven (90°C/194°F) for 10-15 minutes to restore crispness.
Assemble just before serving – To enjoy the perfect texture, fill the pavlovas only when ready to eat.

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