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Mini Lemon Curd Pavlovas

Mini Lemon Curd Pavlovas: Light, Zesty Delights to Share

Mini Lemon Curd Pavlovas are delightful, portion-controlled desserts perfect for Easter celebrations, combining airy meringue with zesty lemon curd.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 pavlovas
Course: Desserts
Cuisine: Easter
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meringue
  • 4 units Egg Whites Use fresh eggs for the best volume and stability.
  • 1 cup Granulated Sugar Essential for sweetening and creating a crisp exterior.
  • 1 tablespoon Cornstarch Helps achieve a chewy interior texture.
  • 1 teaspoon White Vinegar Adds stability to the meringue.
For the Lemon Curd
  • 3 units Fresh Lemons Use zest and juice for vibrant flavors.
  • 1/2 cup Granulated Sugar Sweetens the tartness of lemon juice.
  • 3 units Egg Yolks Gives the curd a rich texture and color.
  • 4 tablespoons Butter Adds creaminess to the lemon curd.
For the Topping
  • 1 cup Whipped Cream Lightly sweetened for contrast.
  • 1 cup Fresh Berries Raspberries or blueberries for color and flavor.

Equipment

  • electric mixer
  • piping bag
  • baking sheet
  • parchment paper
  • Medium Saucepan

Method
 

Meringue Preparation
  1. Preheat your oven to 225°F (110°C) and line a baking sheet with parchment paper. In a mixing bowl, beat 4 egg whites with an electric mixer on medium speed until soft peaks form, about 3-4 minutes. Gradually add 1 cup of granulated sugar, continuing to beat until stiff peaks form. Fold in 1 teaspoon of white vinegar and 1 tablespoon of cornstarch until fully combined.
Shaping Pavlovas
  1. Dollop or pipe the meringue onto the prepared baking sheet to create 6 small nests. Bake for about 1 hour and 15 minutes until dry to the touch.
Lemon Curd Preparation
  1. While the pavlovas are baking, whisk together the zest and juice of 3 lemons, 1/2 cup granulated sugar, and 3 egg yolks over low heat. Stir constantly until thickened, about 8-10 minutes. Remove from heat and stir in 4 tablespoons of butter until smooth.
Assembling Pavlovas
  1. Once cooled, lift each pavlova and fill the center with lemon curd, allowing it to spill slightly.
Adding Toppings
  1. Dollop whipped cream over the lemon curd and garnish with fresh berries. Serve immediately.

Nutrition

Serving: 1pavlovaCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 50mgSodium: 30mgPotassium: 50mgSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

These pavlovas are best enjoyed immediately after assembly to preserve texture. Prepare meringues and curd a day in advance for a stress-free celebration.

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