Mini Pavlovas with Honey Lemon Curd

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If you have never had a pavlova, then you are in for a treat! These beautiful mounds of meringue are crispy on the outside and marshmallowy on the inside. Adding Lemon Curd made with Honey makes it utterly delectable. This dessert is a staple for Australian Christmas tables, but I think it’s perfect for Easter here in the Northern Hemisphere. Use the eggwhites for the meringues and the egg yolks for the lemon curd. And while, you are at it, save the egg shells for planting in or for other cute crafts for Easter.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

HONEY

LEMONS

EGGS

EASTER

Pavlovas are Easy Peasy

This mini pavlova recipe looks complicated because it’s so delicate and stunning. However, this is neither fragile nor difficult. All you are really doing is separating egg whites from the yolks and whipping it with some sugar and acid until it is firm.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

You can either pipe the meringues into pretty little circles, or simply drop meringue by the spoonfuls onto a baking sheet lined with parchment paper or silicone mats. Just make sure to make a divot for your lemon curd. Once this is done, you bake them in a slow 200°F oven for 1 hour. Turn off the heat, and leaving the oven door closed, allow the meringues to cool for 2-4 hours.

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

You can make these meringues just before assembling the pavlovas, or store them in an airtight container at room temperature for up to 2 weeks. That can really save time for any fancy event you may be planning, am I right?

Full Recipe in Details

Here are the instructions for mini pavlovas. You can make one large pavlova by mounding the meringue in one large circle on the baking sheet. Increase baking time to 1.5 hours. Fill as you would the mini pavlovas. It’s a gorgeous dessert.

Click here for the recipe for Lemon Curd Made with Honey

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.
INGREDIENTS
  • 1
    6 large egg whites, room temperature
  • 2
    1 1/2 cups sugar
  • 3
    1/2 tablespoon lemon juice or red wine vinegar
  • 4
    1/2 tablespoon vanilla
  • 5
    2 teaspoon cornstarch
GUIDE / INSTRUCTIONS
  • 1
    Preheat oven to 200°F
  • 2
    Line 2 baking sheets with parchement paper or silicone mats
  • 3
    Using a mixer, beat the egg whites or 1 minute
  • 4
    With the mixer on high, add the sugar gradually until it is all incorporated.
  • 5
    Mix for 10 more minutes or until stiff, glossy peaks form.
  • 6
    With a spatula or wooden spoon, fold in the lemon juice or vinegar, then the vanilla.
  • 7
    Quickly fold in corn starch and stir until well blended.
  • 8
    Drop spoonfuls of meringue onto the baking sheets (about 3 inches in diameter).
  • 9
    Using a spoon, make a divot in the meringue to hold the lemon curd.
  • 10
    Bake for 1 hour.
  • 11
    When the time is up, turn off the heat and leave the meringues in the oven to cool for a few hours with the door closed.
  • 12

    Fill the meringues immediately or store them in an airtight container at room temperature for up to 2 weeks.

WHIPPED CREAM
  • 1
    1 1/2 cups cold heavy cream
  • 2
    2 tablespoons sugar
  • 1
    In a mixing bowl, add cold heavy cream and sugar.
  • 2
    Using a mixer on high, or a whisk, beat the cream until stiff peaks form.
  • 3
    Store covered in the refrigerator or use immediately.
PAVLOVA TOPPINGS
  • 1
    Fruit like berries, kiwi, and passionfruit
  • 2
    Small sprigs of mint leaves

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