Mini Pavlovas with Lemon Curd
Light, crispy mini pavlovas filled with silky, tangy lemon curd—an easy yet elegant dessert! Made with simple ingredients, these meringue nests have a delicate crunch and a marshmallowy center, perfectly balanced by the refreshing citrus curd. Top with fresh fruit for a beautiful and delicious treat!
Ingredients
For the Pavlovas:
- 2 egg whites room temperature
- ½ tsp cream of tartar or lemon juice
- ¼ tsp salt
- 100 g powdered sugar ¾ cup
For the Lemon Curd:
- 100 g sugar ½ cup
- Zest of 2 lemons
- 3 egg yolks
- 50 ml lemon juice (fresh) ¼ cup
- 1 tbsp vanilla extract
- 56 g butter (cold) ¼ cup
Instructions
Preparing the Meringue
- Preheat your oven to 90°C (194°F) and line a baking sheet with parchment paper.
- Using a mixer, beat egg whites with cream of tartar (or lemon juice) and salt until frothy.
- Gradually add powdered sugar while continuing to beat until glossy, stiff peaks form.
- Draw 7-8 cm circles on the parchment paper and space them 1 inch apart.
- Pipe or spoon the meringue into these circles, creating a slight cavity in the center.
- Bake for 1 hour, then turn off the oven and let them cool inside for another hour.
- Once cooled, remove from the baking sheet carefully.
Making the Lemon Curd
- Pulse sugar and lemon zest in a blender or mixer (optional but enhances flavour).
- Transfer to a saucepan and whisk in egg yolks until the mixture lightens.
- Add fresh lemon juice and vanilla extract, whisking constantly over low heat until thickened.
- Remove from heat and stir in chilled butter until smooth.
- Strain through a sieve to remove any lumps and let it cool completely.
Assembling & Garnishing
- Once the meringues and curd are completely cool, spoon lemon curd into the pavlova cavities.
- Garnish with fresh berries, mint leaves, and a dusting of powdered sugar.
- Serve immediately and enjoy!
Notes
Tips
- Use Room Temperature Eggs
- No Overmixing after stiff peaks
- Cool Slowly
- Cook lemon Curd on low heat
- Room Temperature: Store unfilled pavlovas in an airtight container for up to 2 days.
- Fridge: Filled pavlovas can be stored in the fridge for up to 24 hours.
- Freezer: Freeze unfilled pavlovas for up to 1 month in an airtight container. Thaw at room temperature before filling.