Mini Pavlovas with Lemon Curd

I’ve got the perfect warm-weather dessert for you! These fluffy, delicious mini pavlovas are topped with homemade lemon curd, whipped cream, and fresh summer berries. I mean, how happy-looking are these beauties?

Mini Pavlovas Recipe

If you’ve been around here for a while, you know I love all lemon desserts. And I am a huge fan of how the tangy, fresh taste of citrus balances the sweetness in this mini pavlova recipe.

Plus, pavlovas are so simple to make using as little as five ingredients. But they look so fancy, right? And since pavlovas are always gluten-free, they’re great for serving up to friends who can’t stomach gluten. I find it can sometimes be hard to find dessert recipes that can accommodate friends and family with food restrictions. So this is a great option — especially since it’s also nut-free!

Tips on Making a Mini Pavlovas:

While you only need a few ingredients to make mini pavlovas, there are a few tricks to getting yours to turn out perfect.

• USE FRESH EGGS: Always use fresh, room temperature eggs for your meringue. The fresher the egg, the better and fluffier the meringue texture will be (it’s a science thing). For this recipe, I used Chino Valley Ranchers organic, pature-raised eggs.
• USE CLEAN BOWLS AND BEATERS: Also, make sure your bowl and beaters are clean!
• AVOID HUMIDITY: And try to avoid making meringue on super humid days. The sugar in your pavlova will absorb the moisture in the air and if there’s too much, it can cause your pavlova to go soft and chewy.
• HOW TO PREVENT CRACKING: To prevent cracking, turn off the oven when pavlova is done and let it cool completely in the oven before removing it.
• MINI PAVLOVA TOPPINGS: For this recipe I used fresh summer berries. But you could use any fruit or nut that you love.

• STORAGE: While you can store pre-decorated mini pavlovas in an airtight container for a day or two, they really are best served right away. The lemon curd, on the other hand, can last up to two weeks stored in the refrigerator. Although let’s be real … it never lasts that long in our house!
• DON’T STRESS: And one final note — don’t worry if your pavlova does crack or crumble a bit! Just top it and serve it. It might look a tad more rustic, but it will still be a showstopper. And it will taste amazing!

Do you love lemon desserts as much as I do? Make sure to check these recipes out too!

EASY ATLANTIC BEACH PIE
THE YUMMIEST LEMON POUND CAKE
LEMON BLACKBERRY COFFEE CAKE
LEMON POPPY SEED CAKE

Mini Pavlovas with Lemon Curd and Berries

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• Author: Laura | Growing Up Cali
• Total Time: 2 hours (inludes cooling time)
• Yield: 12 servings 1x
• Diet: Gluten Free

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Description

These fluffy, delicious mini pavlovas are topped with homemade lemon curd, whipped cream, and fresh summer berries! I mean, how happy-looking are these beauties?

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Ingredients

Units USM Scale 1x2x3x

For the Pavlovas:

• 4 large egg whites, at room temperature
• 1 cup of granulated sugar
• A pinch of kosher salt
• 2 teaspoons white wine vinegar
• 1 teaspoon vanilla
• 1 teaspoon cornstarch

For the Lemon Curd:

• Zest of 3 lemons
• 1 1/2 cups of granulated sugar
• 1/4 pound (1 stick) unsalted butter, at room temperature
• 4 large whole eggs, at room temperature
• 1/2 cup of lemon juice (approx. 3-4 lemons)
• 1/8 teaspoon of kosher salt

For the Whipped Cream:

• 1 cup of heavy whipping cream
• 3 tablespoons of granulated sugar
• 1 teaspoon of vanilla extract

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Instructions

For the Pavlovas:

1. Preheat the oven to 250 degrees.
2. Using a 3-inch glass, bowl or round cutter, trace 6 circles onto two sheets of parchment paper (12 circles total). Transfer paper to two baking sheets, trace-side down.
3. In the bowl of an electric mixer (fitted with the whisk attachment), beat egg whites and salt on medium-high speed until soft, glossy peaks form.
4. Add sugar, 1 tablespoon at a time.
5. Beat on high until the meringue is stiff and glossy, about 5 minutes.
6. Add the cornstarch, vinegar, and vanilla. Fold gently until combined.
7. Using a spoon, scoop a mound of the meringue into the center of each circle. Use the back of the spoon to create a slight indentation in each of the mounds.
8. Transfer the baking sheets to the oven and bake until pavlovas are firm and dry to the touch but not browned, about 35-40 minutes.
9. Turn off the oven and let them cool (in the oven) for about an hour. Move to a wire rack and let them cool completely. 
10. When ready to serve, top with lemon curd, whipped cream, and fresh berries. Serve immediately.

For the Lemon Curd:

1. Mix together the lemon zest and sugar until zest is fully incorporated into the sugar.
2. Cream the butter in an electric mixer and then beat in the sugar mixture.
3. Add the eggs, one at a time. 
4. Then add the lemon juice and salt. Mix until combined. At this point, the mixture may look curdled. This is normal.
5. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). The lemon curd thickens at about 170 degrees F or just below a simmer.
6. Remove from heat and cool.
7. Can be stored in an air-tight container in the refrigerator for up to two weeks.

For the Whipped Cream:

1. Add cream, sugar, and vanilla extract to a mixing bowl (or the bowl of an electric mixer)
2. Using a whisk, a hand-held electric mixer, or a standing mixer, beat on low to medium until the mixture forms soft peaks.
3. Whipped cream can be stored in the refrigerator for several hours.

Notes

For best results, use fresh eggs. And make sure to use clean bowls and beaters.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Bake