Mini Pavlova

with Homemade Lemon Curd

If you haven’t had or made them before, this is your sign! I’m thrilled to share a gluten-free dessert recipe that is as beautiful as it is delicious. These mini pavlovas, with their delicate and crunchy meringue base topped with tangy lemon curd and fluffy whipped cream, offer a delightful contrast of textures and flavors. You will be amazed of how these simple ingredients can transform into something so elegant and spectacular!

Begin by preheating your oven to 225°F (110°C). I know it is a pretty low temperature, but slow and steady is the name of the game for this recipe. Your patience will be rewarded, I promise!

Place a sheet of parchment paper on your work surface and trace 2-inch circles using a pastry cutter and pencil. Space the circles as evenly as possible. Flip the parchment over and place it on a baking sheet. Set it aside while we work on the meringue.

Using a stand mixer or handheld mixer, beat the egg whites on high until they become frothy. Add the cream of tartar and continue beating. Some recipes call for lemon juice instead, and I have made them instead of using the cream of tartar with success. I do, however, prefer using the cream of tartar because I don’t like to add more liquid component to the delicate egg whites than necessary. Gradually add the sugar, a tablespoon at a time, while continuing to beat. Lastly, add the vanilla extract, followed by cornstarch, then beat on high until stiff, glossy peaks form. This process should take about 5 to 7 minutes.

You can form the nests in two ways. First, by simply spooning the meringue onto the prepared baking sheet—I like to use a cookie dough scooper for this, but a spoon works too. Make a slight indentation in the center of each mound using a small spoon. Alternatively, you can use a piping bag with a star tip to pipe the circles, ensuring that the outer walls are higher to provide enough space for the filling later. Bake the meringues in the preheated oven for 75 minutes. Turn off the oven and let the meringues cool completely inside with the door closed for an additional 30 minutes.

While the meringues are baking, prepare the lemon curd. In a heatproof bowl, whisk together the egg yolks, sugar, lemon zest, and lemon juice. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. This double boiler method allows the egg yolks to cook slowly and gently, preventing them from curdling. Keep stirring constantly about 5 minutes until the mixture thickens and coats the back of a spoon, reaching a texture similar to hollandaise sauce. Turn off the heat, and stir in the butter until smooth. Place a piece of plastic wrap directly on top and let it cool completely in the fridge.

For the whipped cream, simply mix together the heavy cream, powdered sugar, and vanilla extract. Beat it on medium speed until stiff peaks form.

At this point, the meringues should be nice and dry, ready to be filled with a dollop of lemon curd and topped with a generous spoonful of whipped cream. For an extra touch of elegance, garnish with fresh berries and mint. If you are feeling a little more fancy and up for a challenge, watch the very end of this VIDEO, where I show you how to pipe the lemon and cream swirls.

These elegant mini Pavlovas are perfect for any celebration or just a fancy treat for yourself. I enjoy this with a glass of iced tea, but let me know in the comments below what you are sipping with your pavlovas.

Sipping Suggestions: Cold Iced Tea or Coffee, Dry Prosecco or Champagne