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A mini pavlova topped with lemon curd, blueberries, and pomegranate seeds on a decorative floral plate

Mini Pavlovas with Lemon Curd and Berries

These Mini Pavlovas with Lemon Curd and Berries are a delicate and elegant dessert perfect for entertaining or special occasions.
Crisp on the outside and soft like marshmallow on the inside, each individual pavlova is topped with tangy homemade lemon curd and a medley of fresh berries for a bright, refreshing finish.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Dessert
Cuisine Australian
Servings 10 pavlovas
Calories 230 kcal

Equipment

  • Electric mixer or stand mixer with whisk attachment
  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Fine-mesh sieve
  • Silicone spatula
  • Heatproof bowl
  • Saucepan  for double boiler setup
  • Zester or microplane
  • Measuring cups and spoons
  • Plastic Wrap

Ingredients
  

Meringue Shells

  • 4 large egg whites room temperature
  • 1 cup caster sugar superfine
  • 2 tsp cornstarch
  • 1 tsp white vinegar or lemon juice

Lemon Curd

  • 4 large egg yolks from separated eggs
  • ¾ cup caster sugar
  • ½ cup fresh lemon juice
  • 1 tbsp lemon zest
  • ¼ cup unsalted butter, cut into small pieces

Toppings

  • 300 g mixed fresh berries (strawberries, raspberries, blueberries), washed and well dried
  • fresh mint leaves optional, for garnish

Instructions
 

  • Making the Meringue Shells
    Preheat oven to 120°C (250°F). Line two baking sheets with parchment paper. If desired, trace 7–8 cm (3-inch) circles as guides, then flip the paper over.
    Place egg whites in a clean, grease-free mixing bowl. Whip on medium speed until soft peaks form.
    Gradually add caster sugar, one tablespoon at a time, whisking well between each addition. Continue whipping until stiff, glossy peaks form and no sugar grains remain when rubbed between fingers.
    Sift in cornstarch and add vinegar. Gently fold in with a spatula.
    Spoon meringue onto parchment, shaping into nests with an indentation in the center.
    Bake for 1 hour 15 minutes, until dry to the touch but still pale. Turn off oven and cool meringues inside with the door slightly ajar to prevent cracking.
  • Preparing the Lemon Curd
    In a heatproof bowl, whisk egg yolks, sugar, lemon juice, and zest until smooth.
    Place bowl over a saucepan of simmering water (double boiler setup). Stir constantly with a silicone spatula for 8–10 minutes, until thick enough to coat the back of a spatula.
    Remove from heat. Stir in butter, a few pieces at a time, until melted and incorporated.
    Strain curd through a fine sieve into a clean bowl for smoothness.
    Press plastic wrap directly onto surface and refrigerate until fully cooled.
    A person is whisking lemon curd in a saucepan placed on a checkered towel, with lemon juice and vanilla extract in small containers nearby
  • Assembling the Pavlovas
    Just before serving, place each cooled meringue on a serving plate.
    Spoon a generous dollop of lemon curd into the center.
    Top with fresh berries and optional mint leaves for garnish.
    Serve immediately to preserve crisp texture.

Video

Notes

Cooking Tips

  • Use room temperature egg whites for maximum volume and stability.
  • Gradual sugar addition is critical—don’t rush it, or the meringue will turn gritty or weep.
  • Ensure your mixing bowl is grease-free—even a hint of fat will prevent the egg whites from whipping properly.
  • To avoid sticky shells in humid climates, store meringues with a silica gel packet (non-edible, avoid contact with food).
  • Straining the curd is optional but creates a luxurious texture.
  • Assemble just before serving to prevent soggy bottoms.
Keyword Berries, Gluten-free, Lemon Curd, Mini Desserts, Pavlova