Mini Pavlovas with Lemon and Blueberries
Prep time
Cook time
Total time
Pavlova is a stunning dessert, and I love serving mini Pavlovas so that everyone gets their own individual dessert! The flavor of Pavlova can be easily varied using different fruits; I have used blueberries since lemon and blueberries are such a wonder flavor combination.

Pavlova features crisp meringue on the outside and a soft, chewy marshmallow-like center. The vinegar and cornstarch help to contribute to the meringue texture along with refrigerating the meringues after the filling has been added. Allow 3 to 4 hours of refrigeration time with the filling in the shells to soften the inner shell to give the Pavlova its characteristic marshmallow-like center. If you want the entire meringue to be crisp you can skip the refrigerating step; however Pavlova tastes best when the edge of the meringue is crisp and the center is soft and chewy.

The Lemon Curd can be made one or two days beforehand so that it has time to refrigerate and is ready to use when you are ready to assemble the Pavlovas.
Recipe type: Dessert | Meringue Cake
Serves: 12
Lemon Curd:
  • ½ cup (1 stick) unsalted butter
  • ¾ cup granulated sugar
  • 3 tablespoons freshly grated lemon zest (about 3 lemons)
  • ½ cup freshly squeezed lemon juice (about 3 lemons)
  • ⅛ teaspoon salt
  • 6 large egg yolks (reserve the egg whites for the meringue)
  • 8 large egg whites (room temperature)
  • ¼ teaspoon freshly squeezed lemon juice
  • 1½ cups granulated sugar
  • ¼ cup cornstarch
  • 2 teaspoons white vinegar
Sweetened Whipped Cream:
  • 1½ cups heavy (whipping) cream
  • 2 tablespoons granulated sugar
  • 3 cups fresh blueberries
  • 3 tablespoons freshly squeezed lemon juice
  • 6 tablespoons granulated sugar
Lemon Curd:
  1. In a medium heavy-bottomed pan over medium-low heat, combine butter, sugar, lemon zest, lemon juice, salt, and egg yolks. Cook and stir with a rubber spatula or wooden spoon until butter is melted and mixture is thickened, about 7 to 10 minutes, or registers 170 degrees using a candy or instant read thermometer to gauge the temperature. Do not allow mixture to boil or the egg yolks will curdle. Remove pan from heat.
  2. Immediately pour the hot mixture through a fine-mesh sieve to strain out the lemon zest pieces and any bits of egg that may have curdled. Let cool, then pour into an airtight container and refrigerate. The curd will continue to thicken as it cools.
  1. Preheat oven to 200 degrees F. Line 2 large baking sheets with parchment paper. Draw 12 4-inch circles onto the paper leaving about 2 inches of space between each circle; turn the paper over so the ink or pencil marks won’t touch the meringue; the circles should be visible through the paper.
  2. In a large mixing bowl, beat the egg whites with an electric mixer on medium-low to medium speed until the whites look frothy. Add the lemon juice, increase the speed to medium or medium-high and beat until soft peaks form. Gradually add the sugar one tablespoon at a time or in a slow steady stream; continue beating until stiff peaks form, taking about 8 minutes to add all of the sugar. Remove the bowl from the mixer. Place the cornstarch into a fine mesh sieve and sprinkle the cornstarch over the egg whites, then add the vinegar. Using a balloon type whisk or large rubber spatula, gently fold the cornstarch and vinegar into the egg whites.
  3. Spoon the meringue within the drawn circles and spread with the back of a spoon, creating a well in the center and the meringue higher at the rim. Or, Place the meringue in a pastry bag fitted with a ½ inch or larger plain tip. Pipe the meringue following the inside perimeter of each circle. Spoon remaining meringue within the piped rings and spread it out evenly with the back of a spoon.
  4. Bake: Bake immediately at 200 degrees for approximately 1½ hours or until the meringue feels crisp and dry and release easily from the parchment paper. Test releasing the meringues by sliding a thin metal spatula underneath to loosen them from the paper. At the end of the baking time, turn off the heat and leave the meringue discs in the oven for several hours or overnight to cool and finish drying out.
  5. When completely cooled, remove meringues by gently peeling them off the parchment paper or by sliding a thin metal spatula underneath to loosen them from the paper.
Sweetened Whipped Cream:
  1. In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the sugar and continue beating until thick and stiff.
  1. About 3 to 4 hours before serving, place the chilled lemon curd in a medium mixing bowl. Using a balloon type whisk or large rubber spatula, gently fold the whipped cream into the Lemon Curd.
  2. Spoon about ⅓ cup of the Lemon Curd-Whipped Cream mixture into each meringue shell. Cover the filled meringue shells loosely with plastic wrap and refrigerate 3 to 4 hours to soften the meringue.
  1. Place the blueberries in a medium bowl and gently mash with a fork. Add lemon juice, and sugar and stir to mix. Refrigerate at least one hour before using.
  2. When ready to serve the Pavlovas, spoon some of the blueberry mixture over the top of the lemon filling.
Recipe Notes
Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Oven Temp: 200° Storage: Cover and Refrigerate

Help: Making Meringue

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