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Light Lemon Curd Mini Pavlovas with Fresh Berries

light lemon curd mini pavlovas - featured image
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A light, bright, and berry-fresh dessert featuring airy mini pavlova shells topped with tangy homemade lemon curd and fresh berries. Perfect for any occasion and ready in under an hour.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200 g) granulated sugar (preferably fine sugar like C&H)
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar or lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (80 ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup (100 g) granulated sugar
  • 3 large egg yolks
  • 3 tablespoons (42 g) unsalted butter, softened
  • 1 cup (150 g) fresh strawberries, hulled and sliced
  • 1 cup (150 g) fresh blueberries
  • 1 cup (125 g) fresh raspberries
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw six 3-inch (7.5 cm) circles as a guide.
  2. In a clean, dry bowl, beat the 4 egg whites on medium speed until soft peaks form, about 3-4 minutes.
  3. Gradually add 1 cup (200 g) granulated sugar, a tablespoon at a time, while beating on high speed until stiff, glossy peaks form (7-10 minutes). Test for smoothness by rubbing between fingers.
  4. Gently fold in cornstarch, vinegar (or lemon juice), and vanilla extract with a rubber spatula without deflating the meringue.
  5. Spoon the meringue onto the parchment circles, building edges slightly higher than the center to form nests.
  6. Bake for 1 hour and 15 minutes until dry and crisp outside but soft inside. Turn off oven and leave pavlovas inside with door slightly ajar to cool completely.
  7. While pavlovas bake, whisk lemon juice, zest, sugar, and egg yolks in a saucepan over low heat. Stir constantly until thickened and coats the back of a spoon (8-10 minutes).
  8. Remove from heat and whisk in softened butter until smooth. Let lemon curd cool completely.
  9. Once pavlovas are cooled, spoon a generous dollop of lemon curd into each nest.
  10. Top with a mix of fresh strawberries, blueberries, and raspberries. Garnish with mint leaves if desired.
  11. Serve immediately for best texture and flavor.

Notes

Use room temperature egg whites for better volume. Ensure mixing bowl and whisk are grease-free. Add sugar slowly to avoid grainy meringue. Cool pavlovas in oven with door ajar to prevent cracking. For dairy-free lemon curd, substitute butter with coconut oil or plant-based margarine. Frozen berries can be used if thawed and drained well.

Nutrition

Keywords: lemon curd, pavlova, mini pavlovas, fresh berries, dessert, easy dessert, homemade lemon curd, meringue, gluten-free dessert, light dessert

Find it online: https://lyrafeast.com/light-lemon-curd-mini-pavlovas-recipe-easy-homemade-dessert-with-fresh-berries/