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Delicious Mini Pavlova Nests Recipe Easy Homemade Lemon Curd and Fruit

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These mini pavlova nests feature a crisp yet marshmallowy meringue shell filled with luscious homemade lemon curd and topped with fresh seasonal fruit, perfect for a light and elegant dessert.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup (200g) caster sugar (superfine sugar works too)
  • 1 tsp white vinegar
  • 1 tsp cornstarch
  • 1/2 tsp vanilla extract (optional)
  • 3 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (80ml) fresh lemon juice (about 2 lemons)
  • 1 tbsp lemon zest
  • 4 tbsp unsalted butter, cubed and chilled
  • Fresh fruit such as strawberries, blueberries, kiwi, raspberries, or passion fruit pulp
  • Optional: fresh mint leaves for garnish

Instructions

  1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper and draw 8 small circles (about 3 inches/7.5 cm diameter each) as guides for your nests.
  2. In a clean, dry bowl, whisk the 4 egg whites on medium speed until soft peaks form (about 2-3 minutes).
  3. Increase speed to high, adding the caster sugar one tablespoon at a time, beating well after each addition until the meringue is glossy and holds stiff peaks (about 7-8 minutes).
  4. Gently fold in the vinegar, cornstarch, and vanilla extract using a spatula, careful not to deflate the meringue.
  5. Spoon the meringue onto the circles, building up edges by swirling the meringue up around the sides to create shallow nest shapes.
  6. Bake for 1 hour. Turn off the oven and leave the nests inside to cool completely, at least 1 hour or overnight.
  7. While nests bake, whisk egg yolks, sugar, lemon juice, and zest in a saucepan over medium-low heat. Stir continuously until thickened (about 8-10 minutes). Remove from heat and whisk in chilled butter cubes until smooth. Strain if desired. Chill until ready to use.
  8. Just before serving, spoon a generous dollop of lemon curd into each nest. Top with fresh fruit and a sprig of mint if desired.

Notes

Use room temperature egg whites for better volume. Keep bowls grease-free to ensure egg whites whip properly. Add sugar slowly to dissolve fully and avoid grainy texture. Cool nests slowly in the turned-off oven to keep them crisp outside and soft inside. For dairy-free lemon curd, substitute butter with coconut oil. Vegan meringue can be made using aquafaba instead of egg whites.

Nutrition

Keywords: mini pavlova, lemon curd, meringue nests, fresh fruit dessert, easy pavlova recipe, homemade lemon curd, gluten-free dessert

Find it online: https://chrisfeasts.com/delicious-mini-pavlova-nests-recipe-easy-homemade-lemon-curd-and-fruit/