• Chill heavy whipping cream in the refrigerator. Crack 6 eggs and separate out the yolks from the egg whites.
• Place egg whites in a small dish and allow to sit on the counter until it reaches room temperature. Set yolks aside for the lemon curd recipe.
• Preheat the over to 225 degrees F. Line 2 baking sheet pans with parchment paper and set aside. This would also be a good time to prep your piping bag and large tip.  

Make the Meringues:

• In a stand mixer or mixing bowl with an electric hand mixer, beat the egg whites on high for 2 minutes or until a soft peak forms. With the mixer still on, gradually add the sugar a little bit at a time until it has fully dissolved. Continue beating on a high speed for 10 minutes or until a stiff peak forms. 
• Once a stiff peak forms, gently fold in the lemon juice, almond extract and cornstarch (or arrowroot powder). Once combined, scoop the meringue into the prepared piping bag.  
• On the parchment lined baking sheet, pipe the meringue into roughly 3-inch round dollops, leaving a hole in the middle.  
• Bake for 1 hour at 225 degrees F. After the first hour, turn the oven off and keep the door closed. Let the pavlovas cool in the oven for at least 30 minutes. Then you can transfer them to a cooling rack to cool completely.  

Make the Lemon Curd:

• In a small saucepan, whisk together the egg yolks, sugar and lemon juice until blended.
• Add the butter and lemon zest, continue stirring and cook until thick enough to not drip off the spoon.
• Pour the lemon curd in a bowl and let it cool for 15 minutes. Cover and refrigerate until it thickens up and sets.

Assemble the Mini Pavlovas:

• When ready to serve, place roughly 1 tablespoon of homemade lemon curd in the middle of each pavlova.
• Top with whipped cream,  and garnish with fresh berries and mint leaves.