These mini pavlovas with lemon curd are crisp and delicate on the outside with a soft, marshmallow-like center. Topped with tangy lemon curd, fresh raspberries, and mint, this lemon curd meringue dessert feels elegant enough for entertaining but is simple enough to make at home.
Why You’ll Love This Recipe
These mini pavlovas with lemon curd are the kind of dessert that looks bakery-fancy but is surprisingly doable in your own kitchen. The crisp shell and soft marshmallowy center are pure magic, and that bright lemon curd with fresh raspberries brings just enough tang to keep things balanced.
Elegant but easy – They look impressive for brunches, showers, and spring entertaining, but the ingredient list is wonderfully simple.
The perfect texture combo – Crisp on the outside, soft and cloud-like in the center, with silky lemon curd on top.
Great make-ahead dessert – The pavlovas can be baked ahead, then assembled right before serving.
Individually portioned – No slicing, no fuss, no one fighting over who got the prettiest piece.
Beautiful for spring and summer – Lemon, berries, and mint make these feel light, fresh, and sunshine-ready.
Gather This
You only need a handful of simple ingredients for these mini pavlovas with lemon curd. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Egg whites – Egg whites are the foundation of pavlova. They should be free of any yolk and ideally at room temperature so they whip to greater volume.
- Cream of tartar
- Vanilla bean paste
- Sugar
- Lemon curd
- Fresh raspberries
- Mint leaves
- Powdered sugar
How to Make Mini Pavlovas with Lemon Curd (Step-by-Step)
While meringue can be tricky, follow these simple instructions for success.
- Prepare oven and pan. Preheat the oven and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Whisk egg whites and cream of tartar. In the bowl of a stand mixer fitted with the whisk attachment and the stainless steel bowl, whisk the egg whites and cream of tartar until light and fluffy.
- Add vanilla and sugar. While the mixer is running, add the vanilla bean paste and then the sugar slowly, until the mixture is fluffy and glossy. Do not overmix.
- Form pavlovas. To make the pavlovas, you can use a large spoon and spoon it onto the mat, creating a well in the center using the back of a spoon or use a large pastry bag fitted with at large open star tip, such as the Wilton 1M. Form into 6 individual pavlovas.
- Bake, but at the end do not open the oven, simply turn it off and allow the pavlovas to cool complete in the oven. This will take about 2 hours. Feel free to leave them in there overnight.
- Left from parchment. Pavlovas should gently lift from the parchment, but it not, twist gently or use an offset metal spatula to pry them a little.
- Assemble. Do not finish until you are ready to serve (or about an hour away). Place them on a serving dish and measure 2 tablespoons of lemon curd into the center of each. Top with 2-3 fresh raspberries and a mint leaf. If desired, dust the tops with powdered sugar.
Tips for Perfect Pavlovas
Meringue can be tricky to work with, but if you follow these tips and tricks will ensure it turns out perfectly.
- Use a clean bowl – Any trace of grease or egg yolk can keep the egg whites from whipping properly.
- Add sugar slowly – Dumping all the sugar in at once can deflate the whites and prevent the meringue from becoming glossy and stable.
- Don’t overmix – Once the meringue is glossy and thick, stop mixing. Overbeating can make it dry and grainy.
- Cool it slowly – Leaving the pavlovas in the turned-off oven helps reduce sudden temperature changes, which can cause cracking or collapse.
Variations and Topping Ideas
While these are mini pavlovas with lemon curd, you can certainly add any number of toppings that you’d like.
- Swap the fruit – Instead of raspberries, try fresh blueberries or sliced strawberries. Both pair well with lemon.
- Whipped cream filling – You can forgo the lemon curd altogether and swap it for freshly made whipped cream, or even chocolate whipped cream.
- Chocolate – For chocolate lovers, try swapping the lemon curd for chocolate ganache or a nutella sauce for a truly decadent dessert.
- Crunchy texture – In place of raspberries, try adding something with some crunch like toasted almonds, toasted coconut or pomegranate seeds.
- Caramel – In place of the lemon, try using a salted caramel sauce. Top with bananas and pecans for the ultimate dessert.
Your Questions, Answered
Pavlova can become sticky from humidity, underbaking, or improperly dissolved sugar. Storing it in a dry airtight container helps preserve the crisp shell.
Pavlova is a type of meringue dessert, but unlike crisp meringue cookies, pavlova is meant to have a soft or marshmallow-like center.
Small cracks are normal in pavlova and do not ruin the dessert. In fact, some cracking is expected because pavlova is delicate and naturally dries as it cools.
More Zesty Desserts
When springtime rolls around, I’m craving all of the lemon desserts. Here are some of my favorites.
Mini Pavlovas with Lemon Curd Recipe
Ingredients
- 5 large egg whites* , making sure there are no egg yolk, room temperature
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 2/3 cup sugar
- ¾ cup lemon curd**
- 36 small fresh raspberries
- Fresh mint leaves
- 1-2 tablespoons powdered sugar , for garnish
Instructions
- Preheat the oven to 325°F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment and the stainless steel bowl, whisk the 5 large egg whites* and ¼ teaspoon cream of tartar until light and fluffy, approximately 2 minutes. While the mixer is running, add the 1 teaspoon vanilla bean paste (or vanilla extract) and then the 2/3 cup sugar, 1 tablespoon at a time, until the mixture is fluffy and glossy. Do not over mix.
- To make the pavlovas, you can use a large spoon and spoon it onto the mat, creating a well in the center using the back of a spoon or use a large pastry bag fitted with at large open star tip, such as the Wilton 1M. Form into 6 individual pavlovas.
- Bake for 60 minutes, but at the end do not open the oven, simply turn it off and allow the pavlovas to cool complete in the oven. This will take about 2 hours. Feel free to leave them in there overnight.
- Pavlovas should gently lift from the parchment, but it not, twist gently or use an offset metal spatula to pry them a little.
- Do not finish until you are ready to serve (or about an hour away). Place them on a serving dish and measure 2 tablespoons of lemon curd into the center of each. Top with 2-3 fresh raspberries and a mint leaf. If desired, dust the tops with powdered sugar.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
**If you aren’t making your own curd, use canned lemon pie filling. Storage: Store unfilled mini pavlovas in an airtight container at room temperature for up to 2 days, ideally in a cool, dry place. Avoid refrigerating plain pavlovas if possible, since humidity can make them sticky. Once filled with lemon curd and berries, they are best served the same day. Freezing: Unfilled pavlovas can be frozen. Once fully cooled, place them in an airtight container with parchment between layers and freeze for up to 1 month. Thaw them at room temperature in a dry environment before topping.
Nutrition
Notes: all of the tips and tricks for working with meringue, storage, troubleshooting, etc.
What to do with the egg yolks
