Mini Pavlovas with Lemon Curd

Tangy, refreshing and sweet, these delicate mini pavlovas with lemon curd are well worth making. The flavors are fresh and fruity and they’re so elegant and light.

If you have a soft spot in your heart for dessert, also try blueberry ice cream floats, vanilla muffins and strawberry grapefruit palomas.

Why You’ll Love It

Delicious flavors: The combination of tangy lemon, nutty almonds and fruity berries works wonderfully in this dessert.
Easy to prepare: Making meringue is much simpler than you might imagine, and the rest of the dessert is a breeze to make too.
Great for any occasion: Whether you’re hosting a dinner party, looking for a dessert that’s light and fruity, or you simply have a sweet tooth and crave this, you’re going to find it a perfect fit.

Berry Pavlova Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Egg whites: For making the light, airy meringues.
Egg yolks: For the lemon curd.
Granulated sugar: To sweeten the meringues and also the lemon curd.
Lemon juice: For a zesty tang.
Berries: Fresh raspberries and blueberries add color and a fruity flavor.
Butter: To make the lemon curd thick and rich.
Arrowroot: Stabilizes the meringue so it doesn’t collapse during baking.

How to Make Mini Lemon Curd Pavlova

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the meringues: Beat the egg whites to soft peaks. Add sugar, a bit at a time. It will take about 10 minutes until you see stiff peaks in this mixture. Once the meringue mixture reaches the stiff peak stage, you can add the lemon, almond extract and either cornstarch or arrowroot.
Bake the meringues: The next step in this berry almond pavlova recipe is piping the meringues on a parchment paper-lined baking sheet. They will then take about an hour to bake. Let them cool.
Make the lemon curd: Whisk the egg yolks, sugar and lemon juice in a saucepan and then mix in the butter and lemon zest, cooking until thickened. Let it cool for 15 minutes.
Assemble and serve: Once the meringues are cool, add the lemon curd and whipped cream. Berries and mint leaves make the perfect garnish.

Substitutions and Variations

Lemon curd: You can use store-bought lemon curd if you like. But since you will have egg yolks left over, I’d recommend making your own.
Berries: Use any kind of fresh berries you like, such as blackberries, blueberries, raspberries or even cherries.
Whipped cream: Feel free to add a few drops of vanilla extract or almond extract to the cream.

Serving Suggestions

Appetizers: Begin your meal with smoked salmon sliders.
Main dishes: Enjoy chicken Vesuvio next or perhaps a Swiss steak with garlic parmesan baby potatoes.
Dessert: Serve these mini pavlovas with an elderflower mojito or perhaps a glass of homemade limoncello.

How to Store Mini Pavlovas with Lemon Curd

Store: Cover the meringues with plastic wrap and keep them refrigerated. They should stay crisp for a week. The lemon curd should be stored in an airtight container in the refrigerator. Don’t make the whipped cream until just before serving the berry almond pavlova.
Freeze: Freeze the meringues without decorating them. Once they are baked and cooled, wrap them in foil and plastic and freeze them for up to three months.
Thaw: Let the meringues thaw for several hours at room temperature before proceeding with the recipe.