There’s something special about desserts that feel fresh and light but still satisfy your sweet cravings. Mini pavlovas are exactly that — delicate, crispy on the outside, and soft and marshmallowy inside. Their bite-sized form makes them perfect for enjoying at any time, whether you’re lingering over the last sunny days of summer or welcoming the freshness of spring.
This recipe is also mindful and practical. It uses the egg whites to create the airy meringue shells, while the leftover yolks are transformed into a bright, tangy lemon curd. This no-waste approach means you get two stunning components that come together beautifully on your plate, with nothing left behind. It’s an elegant dessert that celebrates flavour and sustainability.
Easy to make and impressive to serve, mini pavlovas with lemon curd are perfect for casual get-togethers or special occasions. The fresh citrus notes of the curd balance the sweetness of the pavlova, creating a dessert that feels both refreshing and indulgent. Give it a try and make the most of the changing seasons with this delightful treat.
Mini Pavlovas with Lemon Curd
Equipment
- 1 Hand or Stand Mixer
- 1 Saucepan
- Hand whisk
Ingredients
For the Pavlovas
- 5 egg white
- 200 g caster sugar
- 2 tbsp organic cornflour
For the Lemon Curd
- 5 egg yolks
- 2/3 cup caster sugar can use organic raw sugar or swap with honey
- 3/4 cup fresh lemon juice
- zest from 1 lemon
Instructions
Pavlovas
- Preheat your oven to 140°C (284°F). Line a baking tray with parchment paper. Before you start, clean your mixing bowl and whisk thoroughly — I like to use a cut piece of lemon to wipe over them, which helps remove any grease and ensures the egg whites whip perfectly.
- Whisk the egg whites in the clean, dry bowl until soft peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking continuously until the mixture is glossy and forms stiff peaks. Gently fold in the cornflour.
- Spoon the mixture into small rounds about 3 to 4 inches wide on the baking tray, shaping each with a slight well in the center.
- Bake for about 30 minutes, keeping a close eye to ensure the pavlovas are crisp on the outside but soft inside. Once baked, turn off the oven and leave the pavlovas inside with the door slightly ajar to cool completely.
Lemon Curd
- In a small saucepan, whisk together the egg yolks, sugar, and freshly squeezed lemon juice.
- Place the pan over low heat and cook gently, whisking constantly to prevent curdling or sticking. Continue whisking for 8 to 10 minutes until the mixture thickens slightly but is still pourable — it will be thinner than custard at this stage.
- Remove the pan from heat and transfer the lemon curd to a clean container. Let it cool to room temperature, then refrigerate for at least an hour to allow it to set and thicken further before serving.
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