Mini Pavlova with Lemon Curd and Cream

This is my most often requested recipe. Not only are these tiny meringue nests filled with berries and lemon curd perfect for tea, they make pretty finger-sized sweets for cocktail parties and other get-togethers.

  • By Julie van Rosendaal
  • June 22, 2015
  • Yield: About 3 dozen



1½ cups sugar

1½ tsp cornstarch

6 large egg whites

½ tsp white vinegar

½ tsp vanilla

Lemon curd (see below)

Fresh berries

Sweetened whipped cream


Lemon Curd

6 large egg yolks

1 cup sugar

Finely grated zest of a lemon or two

½ cup lemon juice

½ cup butter, cut into pieces



Preheat oven to 250°F and line two large baking sheets with foil or parchment. In a small bowl or measuring cup, stir together sugar and cornstarch to get rid of any lumps.

In a large, clean glass or stainless steel bowl, beat egg whites with an electric mixer until soft peaks form. Gradually add sugar mixture, a bit at a time, beating constantly until mixture holds stiff, glossy peaks—it should have the consistency of shaving cream. Beat in vinegar and vanilla.

Spoon small mounds (about a heaping tablespoonful) of meringue about an inch apart on the lined baking sheets, then make little indents in the middle using the tip of a teaspoon, forming nests.

Bake for 1 hour until crisp and dry. Let meringues cool completely, then peel them off the foil or parchment.

Right before serving, fill each meringue with a small spoonful of lemon curd, then top with fresh berries
and a dollop of whipped cream.

Lemon Curd

In a medium saucepan, whisk together egg yolks, sugar, lemon zest and juice. Set over medium heat and cook, whisking constantly, until mixture comes to aboil and thickens.

Remove from heat and stir in the butter. Set aside for a minute, then, once butter has melted, whisk it incompletely.

Cool and pour into a jar to store or in ramekins to serve.

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