Mini Lemon Curd Pavlovas with Fresh Berries

My mother-in-law introduced my kids to mini pavlovas with lemon curd and fresh berries a few years ago, and the memory stuck with me. I adapted a reliable version from Sally’s Baking Addiction and it turned out beautifully. These individual pavlovas are crisp on the outside, marshmallow-soft inside, and make a lovely vehicle for bright lemon curd and seasonal berries. They’re easy to prepare, impressive to serve, and they held up well when stored overnight in an airtight container.

Mini Pavlova with Lemon Curd and Fresh Berries

Mini Pavlova:

• 4 large egg whites
• 1 cup superfine sugar
• 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 (about 2–3 lemons)
• Pinch of salt

Other Ingredients:

• Fresh raspberries
• Fresh blueberries
• Powdered sugar for dusting

How to Make Mini Pavlova with Lemon Curd and Fresh Berries

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. As soon as the pavlovas go into the oven you will reduce the temperature to 200°F (95°C) to dry them gently.

In a clean bowl, use a hand mixer or stand mixer fitted with a whisk to beat the egg whites until soft peaks form, about 5 minutes. Add the superfine sugar in two additions, beating briefly after each addition, then continue on high speed for 2 minutes until the meringue is glossy and holds stiff peaks. The peaks should stand upright without drooping.

Add the vanilla and beat for another minute. Fold in the cornstarch and cream of tartar with a rubber spatula, working gently to preserve the air in the mixture.

Transfer the meringue to a large zip-top bag and snip one corner, or use a piping bag, then pipe or spoon small nests onto the prepared parchment, leaving a shallow well in the center of each for the lemon curd and berries.

Place the sheet in the oven, close the door, and immediately lower the temperature to 200°F (95°C). Bake for 35–40 minutes, until the pavlovas feel dry and are firm to the touch. If you notice uneven browning, rotate the baking sheet once during baking, and try to avoid opening the oven door frequently. Turn off the oven and allow the pavlovas to cool completely inside the oven; this helps prevent cracking.

Once cooled, handle carefully—these are fragile—and store in an airtight container until ready to assemble.

Make the Lemon Curd

Combine the lemon zest and white sugar, rubbing them together with your fingertips until fragrant. Cream the softened butter until smooth, then add the zested sugar and blend to combine. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the fresh lemon juice and a pinch of salt.

Pour the mixture into a small saucepan and cook over medium heat, stirring constantly, until it thickens and reaches about 170°F (77°C), roughly 8–12 minutes depending on your stove. Remove from the heat and cool slightly before transferring the curd to an airtight container. Refrigerate until ready to use.

To Serve

Spoon a small amount of chilled lemon curd into the center of each pavlova nest, top with fresh raspberries and blueberries, and dust lightly with powdered sugar. Serve immediately for best texture and contrast between crisp meringue, silky curd, and juicy berries.

These mini pavlovas make an elegant dessert for gatherings, cookouts, or a simple family treat. They’re visually appealing, bright in flavor, and satisfying without being overly sweet. Leftovers (if any) keep well stored in an airtight container for a day, though the delicate texture is best the same day.