Mini Pavlova with Lemon Curd and Fresh Berries

My mother-in-law made mini pavlova with lemon curd and fresh berries with my kids a few years ago, and it’s been on my mind ever since. I made this mini pavlova with lemon curd and fresh berries recipe from Sally’s Baking Addiction that worked well. We topped the mini pavlova with homemade lemon curd, fresh berries, and a sprinkling of powdered sugar. These mini pavlovas not only looked pretty, but they tasted amazing! We were all thrilled with them and thought they were so delicious, especially my kids. I stored the leftover pavlova in an airtight container, and the leftovers were just as amazing the next day.

Mini Pavlova with Lemon Curd and Fresh Berries

Mini Pavlova:

• 4 large egg whites
• 1 cup superfine sugar (Pulse the white sugar through a food processor a few times to make it super fine, which will help it dissolve more easily)
• 1 tsp vanilla extract
• 1 tsp cornstarch
• ½ tsp cream of tartar

Lemon Curd:

• 2 lemons, zested
• ¾ cup white sugar
• 4 tbsp unsalted butter, softened to room temperature
• 2 large eggs
• ¼ cup fresh lemon juice (2-3 lemons)
• Pinch of salt

Other Ingredients:

• Fresh raspberries
• Fresh blueberries
• Powdered sugar

How to Make a Mini Pavlova with Lemon Curd and Fresh Berries

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Side Note: You will reduce the oven temperature to 200 degrees as soon as you start baking the mini pavlova.

Using a hand mixer or stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between, then continue beating on high speed for 2 minutes, until glossy, stiff peaks form. Side Note: The peaks should be stiff enough that you can hold the whisk upright, and the peaks don’t move.

Add the vanilla and beat for 1 more minute. The peaks should still be very stiff; if not, keep mixing at high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.

Spoon the mixture into a large zip-lock bag, snip the corner, and pipe into small nests. You can also spoon the mixture into nests if you prefer. Be sure to leave a dip in the center to hold the lemon curd and berries.

Place in the oven, close the door, and immediately reduce the heat to 200 degrees.

Bake for 35-40 minutes, or until the mini pavlovas are firm and dry.  Side Note: Rotate the baking sheet if you notice some spots browning. Try to limit opening the oven door.

Turn the oven off and let the pavlova cool inside the oven.

Once they are completely cooled, handle the pavlova carefully because they are very fragile. Store in an airtight container until use.

Make the lemon curd by combining the zest of 2 lemons and white sugar with your fingers until it’s well combined and the sugar is fragrant. Set aside.

Cream the butter with a hand mixer until creamy and smooth. Add the fragrant sugar and blend until well combined. Add the eggs, one at a time, and mix thoroughly. Add the lemon juice and salt and blend until well combined.

Pour into a small saucepan and cook over medium heat, stirring often, until thickened, about 10 minutes, and 170 degrees.

Remove from the heat and let cool before pouring it into an airtight and sealed container. Refrigerate until needed.

To serve the mini pavlova, spoon some lemon curd in the center of the nest, then top with a few fresh berries and a sprinkling of powdered sugar.

Serve immediately. Enjoy.