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Light and Fluffy Mini Pavlova Nests Recipe with Easy Lemon Curd Cream

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Delicate mini pavlova nests with a crisp shell and soft marshmallow center, paired with a bright and luscious homemade lemon curd cream. Perfect for an elegant yet easy dessert.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200g) superfine sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon white vinegar or lemon juice
  • 1/2 teaspoon vanilla extract (optional)
  • Pinch of salt
  • 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 3 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 4 tablespoons (60g) unsalted butter, softened
  • 1 cup (240ml) heavy cream, chilled (or coconut cream for dairy-free)
  • 1–2 tablespoons powdered sugar (optional)

Instructions

  1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper and draw 8 circles about 3 inches (7.5 cm) in diameter as guides.
  2. Beat 4 large egg whites with a pinch of salt on medium speed until soft peaks form (2-3 minutes).
  3. Increase mixer speed to high and gradually add 1 cup superfine sugar a tablespoon at a time, beating well after each addition until stiff peaks form (7-10 minutes total).
  4. Gently fold in 1 teaspoon cornstarch, 1 teaspoon white vinegar or lemon juice, and 1/2 teaspoon vanilla extract using a spatula.
  5. Transfer meringue to a piping bag fitted with a round tip and pipe circles following the guides, building a small wall around the edge to form nests with hollow centers.
  6. Bake for 1 hour until dry to the touch. Turn off oven and let nests cool completely inside oven, ideally overnight.
  7. To make lemon curd: whisk 1/2 cup fresh lemon juice, 1 tablespoon lemon zest, 3 egg yolks, and 1/2 cup sugar in a small saucepan. Cook over low heat, stirring constantly until thickened (8-10 minutes). Remove from heat and whisk in 4 tablespoons softened butter. Let cool.
  8. Whip 1 cup heavy cream until soft peaks form. Gently fold in cooled lemon curd. Add 1-2 tablespoons powdered sugar if desired.
  9. Just before serving, spoon or pipe lemon curd cream into the hollow center of each meringue nest. Garnish with fresh berries or mint if desired.

Notes

Use room temperature egg whites for best volume. Beat sugar in slowly to avoid graininess. Cool nests slowly in turned-off oven to prevent cracking. Lemon curd cream should be whipped and folded just before serving to maintain texture. Store meringue nests and lemon curd cream separately. Meringue nests keep up to 3 days at room temperature; lemon curd cream keeps up to 2 days refrigerated.

Nutrition

Keywords: mini pavlova, lemon curd cream, meringue nests, easy dessert, party dessert, gluten-free dessert, light dessert

Find it online: https://blixfood.com/light-and-fluffy-mini-pavlova-nests-recipe-with-easy-lemon-curd-cream/