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Shilpa

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!
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Prep Time 30 minutes
Cook Time 1 hour
Cooling time 1 hour
Total Time 2 hours 30 minutes
Servings: 6 mini pavlovas
Course: Dessert
Ingredients Method Notes

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

Method
 

Preparing the Meringue
  1. Preheat your oven to 90°C (194°F) and line a baking sheet with parchment paper.
  2. Using a mixer, beat egg whites with cream of tartar (or lemon juice) and salt until frothy.
  3. Gradually add powdered sugar while continuing to beat until glossy, stiff peaks form.
  4. Draw 7-8 cm circles on the parchment paper and space them 1 inch apart.
  5. Pipe or spoon the meringue into these circles, creating a slight cavity in the center.
  6. Bake for 1 hour, then turn off the oven and let them cool inside for another hour.
  7. Once cooled, remove from the baking sheet carefully.
Making the Lemon Curd
  1. Pulse sugar and lemon zest in a blender or mixer (optional but enhances flavour).
  2. Transfer to a saucepan and whisk in egg yolks until the mixture lightens.
  3. Add fresh lemon juice and vanilla extract, whisking constantly over low heat until thickened.
  4. Remove from heat and stir in chilled butter until smooth.
  5. Strain through a sieve to remove any lumps and let it cool completely.
Assembling & Garnishing
  1. Once the meringues and curd are completely cool, spoon lemon curd into the pavlova cavities.
  2. Garnish with fresh berries, mint leaves, and a dusting of powdered sugar.
  3. Serve immediately and enjoy!

Notes

Tips
  • Use Room Temperature Eggs
  • No Overmixing after stiff peaks
  • Cool Slowly
  • Cook lemon Curd on low heat
Storage Guide
  • 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.