Mini Lemon Custard Pavlovas: The Perfect Light Dessert

Hi there! I’m Lisa from Recipesrealm, and today I’m absolutely thrilled to share my recipe for mini lemon custard pavlovas with you! These cloud-like meringue nests filled with silky lemon custard have become one of my signature desserts, and they never fail to impress at gatherings. Are you tired of heavy, overly sweet desserts that leave everyone feeling stuffed? These mini lemon custard pavlovas are the answer you’ve been searching for!

These delicate, individual-sized pavlovas promise to deliver a perfect balance of crispy meringue shells, pillowy-soft centers, and tangy-sweet lemon custard that literally melts in your mouth. After years of perfecting this recipe in my kitchen and serving it to countless friends and family, I’ve discovered every trick to ensure your pavlovas turn out perfectly every single time—no cracks, no weeping, just pure dessert perfection.

In this comprehensive guide, I’ll walk you through everything you need to know: from selecting the freshest ingredients to mastering the meringue technique, creating velvety lemon custard, essential baking tips, creative flavor variations, beautiful serving suggestions, and answers to all your burning questions. Whether you’re a beginner or an experienced baker, you’ll find this recipe accessible and absolutely delightful!

Why This Mini Lemon Custard Pavlovas Recipe Works

These mini lemon custard pavlovas are truly special, and here’s exactly why they’ll become your go-to dessert:

• Uses simple, affordable ingredients you probably already have: Eggs, sugar, lemon, cream, and vanilla are pantry staples that transform into an elegant showstopper
• Individual portions mean perfect presentation every time: No slicing, no mess—each guest gets their own beautifully portioned dessert
• Make-ahead friendly for stress-free entertaining: Meringues can be baked days in advance, and custard prepared the day before
• Naturally gluten-free dessert: Perfect for guests with dietary restrictions without compromising on taste or texture
• Light and refreshing yet impressively sophisticated: The airy meringue paired with bright lemon custard feels indulgent without being heavy
• Versatile for any occasion: From casual weekend treats to elegant dinner party finales, these mini lemon custard pavlovas adapt beautifully
• Perfect balance of textures: Crispy exterior, marshmallow-soft interior, and smooth custard create a symphony in every bite

Choosing the Right Ingredients for Mini Lemon Custard Pavlovas

The quality of your ingredients directly impacts the success of your mini lemon custard pavlovas. Let me guide you through making the best choices.

Best Eggs for This Recipe

Fresh, room-temperature eggs are absolutely critical for mini lemon custard pavlovas. Here’s what you need to know:

For the Meringue: Use eggs that are at least 3-7 days old. Slightly older egg whites actually whip up better and create more stable meringue than super-fresh eggs. The proteins have relaxed slightly, allowing for better foam formation. Always use large eggs for consistent results, as the recipe ratios depend on standard egg sizing.

For the Lemon Custard: Fresher eggs work beautifully here. The yolks should be bright yellow-orange, indicating a rich, flavorful custard. Free-range or organic eggs often have deeper colored yolks and richer flavor.

Temperature Matters: Room temperature eggs separate more easily and whip to greater volume. Take your eggs out of the refrigerator 30-60 minutes before starting, or place them (still in shells) in warm water for 5 minutes.

Buying Tips for Lemons

The lemon component makes or breaks these mini lemon custard pavlovas:

Look for: Heavy lemons with thin, smooth skin—they’re juicier. Avoid lemons with thick, bumpy skin as they contain less juice and more pith. The lemon should feel firm but give slightly when squeezed, and should smell fragrant even through the skin.

Organic vs. Conventional: If you’re zesting lemons (which I highly recommend for maximum flavor), choose organic lemons to avoid pesticide residues on the peel.

Quantity: Plan on 2-3 large lemons for this recipe. You’ll need both zest and juice, so having extra ensures you won’t run short.

Substitutions and Alternatives

While I’ve perfected this recipe, here are some swaps that work well:

Sugar Alternatives: You can substitute half the granulated sugar with superfine/caster sugar for even smoother meringue. However, avoid substituting with powdered sugar (contains cornstarch) or alternative sweeteners like stevia, as they don’t provide the structure meringues need.

Cream Options: Heavy whipping cream (35-40% fat) is ideal for the custard. You can use half-and-half for a lighter custard, but it won’t be quite as rich and silky.

Lemon Substitutes: While lemon is traditional, you can create lime custard pavlovas, passion fruit pavlovas, or mixed berry versions. The meringue base remains the same.

Ingredients & Prep for Mini Lemon Custard Pavlovas

Let me break down exactly what you’ll need to create these stunning mini lemon custard pavlovas.

Meringue Essentials

For 8-10 Mini Pavlovas:

• 4 large egg whites (room temperature)
• 1 cup (200g) granulated sugar
• 1 teaspoon white vinegar or lemon juice
• 1 teaspoon pure vanilla extract
• 1 tablespoon cornstarch
• Pinch of salt

Preparation Steps: The key to perfect meringue is ensuring absolutely no egg yolk contaminates your whites—even a tiny amount of fat will prevent proper whipping. Use a spotlessly clean, grease-free metal or glass bowl. Wipe the bowl with a paper towel dampened with white vinegar or lemon juice to remove any residual oils, then dry completely.

Separate eggs carefully, using the shell method or a separator. If any yolk breaks into the white, save that egg for another use and start fresh. Room temperature eggs separate more easily when cold, so separate them straight from the fridge, then let the whites come to room temperature.

Lemon Custard Components

For the Custard:

• 4 large egg yolks
• 1/2 cup (100g) granulated sugar
• Zest of 2 large lemons
• 1/2 cup (120ml) fresh lemon juice (from 2-3 lemons)
• 6 tablespoons (85g) unsalted butter, cubed
• Pinch of salt
• 1 cup (240ml) heavy whipping cream (for topping)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Marinating/Infusing Time: For maximum lemon flavor, zest your lemons directly into the sugar and let it sit for 15-30 minutes before starting. The oils from the zest will infuse the sugar, creating incredible depth of flavor in your mini lemon custard pavlovas.

Pantry Staples and Special Equipment

Essential Tools:

• Electric mixer (stand or hand mixer)
• Medium saucepan for custard
• Fine-mesh strainer
• Baking sheets
• Parchment paper or silicone baking mats
• Piping bag (optional but recommended)
• Rubber spatula
• Zester or microplane
• Instant-read thermometer (helpful but not essential)

Pro Tip: Draw 3-inch circles on the underside of your parchment paper as guides for piping uniformly sized mini lemon custard pavlovas. Space them 2 inches apart to allow for slight spreading.

Step-by-Step Cooking Instructions for Mini Lemon Custard Pavlovas

Let me walk you through every detail to ensure your mini lemon custard pavlovas turn out absolutely perfect.

Pre-Cooking Prep for Mini Lemon Custard Pavlovas

Step 1: Oven and Pan Preparation

Preheat your oven to 225°F (107°C)—low and slow is the secret to perfect meringues. Line two baking sheets with parchment paper. If your parchment curls, dab a tiny bit of meringue at each corner to stick it down. Draw eight to ten 3-inch circles on the parchment, spacing them 2 inches apart, then flip the parchment over (you’ll still see the guides through the paper).

Step 2: Egg Separation and Tempering

Separate your eggs while cold, placing whites in your mixer bowl and yolks in a separate bowl for the custard. Cover the yolks with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let egg whites sit at room temperature for 30 minutes—they’ll whip to greater volume.

Step 3: Prep Your Lemon Components

Zest two lemons directly into 1/2 cup of sugar for the custard—rub the mixture between your fingers to release the oils. Juice your lemons and strain out seeds. Cube your butter. This prep work ensures smooth custard-making later.

Cooking Method for Mini Lemon Custard Pavlovas

Phase 1: Making the Meringue (15-20 minutes)

Begin whipping your egg whites on medium speed until they become foamy and opaque, about 1-2 minutes. Add the pinch of salt and continue beating. Once soft peaks form (when you lift the beater, peaks form but immediately flop over), begin adding sugar gradually—about 1 tablespoon at a time—while beating continuously. This slow addition is crucial for mini lemon custard pavlovas; adding sugar too quickly deflates the whites.

After all sugar is incorporated, increase speed to medium-high and beat for 7-10 minutes until the meringue is glossy, thick, and forms stiff peaks that stand straight up when you lift the beater. The mixture should look like shiny marshmallow fluff. Rub a small amount between your fingers—it should feel smooth, not gritty. If you feel sugar granules, beat for another minute.

In the final 30 seconds of beating, add the vanilla extract, vinegar, and cornstarch. These ingredients are the secret weapons for your mini lemon custard pavlovas: vinegar adds stability, cornstarch creates that signature marshmallowy interior, and vanilla enhances flavor.

Phase 2: Shaping Your Pavlovas (10 minutes)

Transfer meringue to a piping bag fitted with a large round or star tip (or simply cut a 3/4-inch opening in a plastic bag). Pipe circles following your guides, starting from the center and spiraling outward to create a solid base. Then pipe a ring around the outer edge to form a nest shape that will hold your custard.

Alternatively, use a large spoon to dollop meringue onto the circles, then use the back of the spoon to create a shallow well in the center of each mini lemon custard pavlova.

Phase 3: Baking (90 minutes)

Place both baking sheets in the preheated 225°F (107°C) oven. Bake for 1 hour and 30 minutes without opening the oven door. The meringues should be completely dry to the touch and easily lift off the parchment. They should remain white or just barely cream-colored—any browning means the oven is too hot.

After baking, turn off the oven and crack the door open slightly. Let the mini lemon custard pavlovas cool completely in the oven for at least 1 hour or up to overnight. This gradual cooling prevents cracking.

Phase 4: Making Lemon Custard (15 minutes)

While meringues cool, prepare your custard. In a medium saucepan, whisk together egg yolks, the lemon-sugar mixture, lemon juice, and salt until smooth. Add the cubed butter. Place over medium-low heat and cook, stirring constantly with a rubber spatula or wooden spoon, scraping the bottom and sides of the pan.

The custard will gradually thicken over 8-12 minutes. It’s ready when it coats the back of a spoon and reaches 170-175°F on an instant-read thermometer. Don’t let it boil or the eggs will scramble. The consistency should be like thick pudding.

Immediately strain the custard through a fine-mesh strainer into a clean bowl to remove any cooked egg bits and ensure silky smoothness. Press plastic wrap directly onto the surface and refrigerate for at least 2 hours until completely cold and thickened.

Doneness Check for Mini Lemon Custard Pavlovas

Meringue Doneness: Your mini lemon custard pavlovas meringues are perfectly done when they’re crispy on the outside, can be easily lifted from the parchment without sticking, and sound hollow when gently tapped on the bottom. The interior should be slightly soft and marshmallowy—not completely dried through. If they’re browning, your oven temperature is too high.

Custard Doneness: The lemon custard is ready when it reaches 170-175°F and coats the back of a spoon. Draw your finger through the custard on the spoon—if the line holds without the custard running back together, it’s perfectly cooked.

Resting for Mini Lemon Custard Pavlovas

Meringue Resting: Never rush cooling! Let your meringues cool completely in the turned-off oven with the door cracked. This gradual temperature change prevents the dramatic cracking that comes from sudden temperature drops. Minimum cooling time is 1 hour; overnight is even better. Once cooled, meringues can be stored in an airtight container at room temperature for up to 1 week.

Custard Resting: Refrigerate custard for at least 2 hours before assembly. This allows it to thicken to the perfect spoonable consistency for your mini lemon custard pavlovas. Properly chilled custard won’t run off the meringue nests.

Pro Tips for Perfect Mini Lemon Custard Pavlovas

After making countless batches of mini lemon custard pavlovas, I’ve learned every trick to guarantee success.

Avoiding Common Meringue Mistakes for Mini Lemon Custard Pavlovas

Problem: Weeping Meringue (liquid pools under or on top)

This happens when sugar doesn’t fully dissolve or meringue is underbaked. Solutions: Add sugar gradually while beating constantly; feel the meringue between your fingers to check for sugar crystals; bake low and slow; cool gradually in the oven. For mini lemon custard pavlovas, proper technique prevents weeping every time.

Problem: Cracked Pavlovas

Cracks usually result from too-high oven temperature or rapid cooling. Solutions: Use an oven thermometer to verify temperature accuracy; avoid opening the oven door during baking; cool gradually in the turned-off oven for at least an hour. Small cracks are actually traditional in pavlovas and add rustic charm—they’ll be covered by custard and cream anyway!

Problem: Flat, Dense Meringue

This indicates under-whipping or fat contamination. Solutions: Ensure bowls and beaters are completely grease-free; beat until stiff peaks form (7-10 minutes after sugar addition); make sure no yolk gets into whites. The meringue should be so thick you can turn the bowl upside down without it moving.

Problem: Chewy Rather Than Crispy

Humidity is often the culprit. Solutions: Don’t make meringues on rainy or very humid days; ensure they’re completely dry before removing from oven; store in airtight containers with a silica packet; assemble mini lemon custard pavlovas just before serving.

Tool Recommendations for Mini Lemon Custard Pavlovas

Electric Mixer: While you can whip egg whites by hand, it takes 15-20 minutes of vigorous whisking. A stand mixer is ideal as it frees your hands, but a hand mixer works excellently. The key for mini lemon custard pavlovas is consistent, powerful beating.

Fine-Mesh Strainer: This is non-negotiable for silky custard. Even experienced cooks get occasional bits of cooked egg; straining ensures professional-quality smoothness in your mini lemon custard pavlovas.

Parchment Paper or Silicone Mats: Never bake meringues directly on baking sheets—they’ll stick hopelessly. Parchment is my preference as you can draw guides on the back.

Piping Bag: While optional, piping creates uniform, professional-looking mini lemon custard pavlovas. A large ziplock bag with the corner cut off works perfectly if you don’t have a pastry bag.

Instant-Read Thermometer: Takes the guesswork out of custard cooking. When it reads 170-175°F, your custard is perfectly cooked.

Storage & Reheating for Mini Lemon Custard Pavlovas

Storing Meringue Bases: Completely cooled meringues can be stored in an airtight container at room temperature for up to 1 week or frozen for up to 1 month. Layer them gently with parchment paper between each layer. Frozen meringues thaw in about 30 minutes at room temperature.

Storing Lemon Custard: Keep refrigerated in an airtight container with plastic wrap pressed directly on the surface for up to 5 days. The custard may thicken further in the fridge—stir gently before using.

Assembled Pavlovas: Once assembled with custard and cream, mini lemon custard pavlovas should be served within 2-3 hours. The meringue will begin absorbing moisture from the custard and lose its crispy texture. For this reason, I always assemble just before serving.

Reheating: Never reheat meringues—they’ll weep and become rubbery. Serve mini lemon custard pavlovas at room temperature (meringue) with cold custard and cream.

Flavor Variations for Mini Lemon Custard Pavlovas

While the classic version is sublime, these creative twists on mini lemon custard pavlovas offer exciting new flavor profiles.

Berry-Lemon Fusion

Add 1 cup of fresh mixed berries (strawberries, raspberries, blueberries) macerated in 2 tablespoons of sugar for 15 minutes. Layer the berries with the lemon custard on your mini lemon custard pavlovas. The berry juices create beautiful color swirls and add fruity sweetness that complements the tangy lemon.

Tropical Passion Fruit Mini Pavlovas

Replace half the lemon juice with passion fruit pulp (about 6-8 passion fruits). The tropical flavor transforms these mini lemon custard pavlovas into an exotic dessert. Garnish with toasted coconut flakes for extra island flair.

Lavender-Lemon Elegant Variation

Infuse the cream for whipping with 1 tablespoon of dried culinary lavender: heat cream to steaming, add lavender, steep for 20 minutes, then strain and chill before whipping. The floral notes elevate mini lemon custard pavlovas to sophisticated tea-party status. Add a tiny dried lavender sprig to each pavlova as garnish.

Blood Orange Version

During blood orange season (December through March), substitute blood orange juice and zest for lemon in the custard. The gorgeous pink color and slightly berry-like orange flavor creates stunning mini lemon custard pavlovas—well, technically mini blood orange custard pavlovas! The meringue can also be tinted pale pink with a drop of natural food coloring.

Low-Sugar Option

While you cannot reduce sugar in the meringue itself (it provides structure), you can reduce sugar in the custard by up to half. Use 1/4 cup sugar instead of 1/2 cup in the lemon custard, and use unsweetened whipped cream. This creates lighter, more tart mini lemon custard pavlovas perfect for those watching sugar intake.

Chocolate-Drizzled Decadence

Melt 2 ounces of dark chocolate and drizzle over the cooled meringue bases before adding custard. Or dust the finished mini lemon custard pavlovas with cocoa powder. The bitter chocolate beautifully offsets the sweet meringue and tart lemon.

Flavor Variations Comparison Table

Serving Suggestions for Mini Lemon Custard Pavlovas

Presentation elevates these mini lemon custard pavlovas from delicious to absolutely stunning.

Assembly Just Before Serving: Place your cooled meringue nests on individual dessert plates or a large serving platter. Spoon 2-3 tablespoons of chilled lemon custard into the center of each nest.

Whipped Cream Topping: Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Dollop or pipe generously over the custard on each of your mini lemon custard pavlovas.

Fresh Garnishes: Top with fresh berries (raspberries, blueberries, or sliced strawberries), a small mint leaf, additional lemon zest curls, or edible flowers like pansies or violets for an elegant touch.

Pairing with Beverages:

• Sparkling Options: Prosecco, Champagne, or sparkling lemonade beautifully complement the light, bright flavors of mini lemon custard pavlovas
• Tea Service: Earl Grey, chamomile, or citrus herbal teas enhance the lemon notes
• Dessert Beverages: Limoncello served in small chilled glasses alongside creates an Italian-inspired dessert course
• Coffee: A light roast or cappuccino balances the sweetness

Side Dish Recommendations: While mini lemon custard pavlovas are perfect on their own, consider serving alongside:

• Fresh fruit salad with mint
• Lemon shortbread cookies
• Biscotti for dipping in coffee
• A small scoop of lemon or vanilla gelato

Plating Suggestions:

• Dust the plate with powdered sugar before placing the pavlova
• Drizzle lemon curd or berry coulis on the plate in an artistic pattern
• Create a “deconstructed” version with broken meringue pieces, custard, and cream layered in glasses
• Arrange mini lemon custard pavlovas on a tiered serving stand for elegant display at parties

FAQs About Mini Lemon Custard Pavlovas

Let me answer the most common questions I receive about making these mini lemon custard pavlovas.

Can I make mini lemon custard pavlovas ahead of time?

Absolutely! This is one of the best features of this recipe. Bake the meringue nests up to 1 week in advance and store in an airtight container at room temperature. Make the lemon custard up to 5 days ahead and refrigerate. Whip cream and assemble no more than 2-3 hours before serving to keep the meringue crispy. For best results with mini lemon custard pavlovas, I recommend assembling 30 minutes to 1 hour before serving.

Why did my meringue weep or become sticky?

Weeping occurs when sugar doesn’t fully dissolve or when meringues are underbaked. Make sure to add sugar gradually while beating continuously, and beat until you can’t feel any graininess when you rub the meringue between your fingers. Bake at low temperature (225°F) for the full time, and cool gradually in the oven. Humidity also affects meringues—avoid making mini lemon custard pavlovas on very humid or rainy days.

Can I use bottled lemon juice for mini lemon custard pavlovas?

While you technically can, I strongly advise against it. Fresh lemon juice has bright, vibrant flavor that’s essential for quality custard. Bottled juice often tastes flat or slightly bitter and contains preservatives. Since you need only 2-3 lemons, the fresh juice makes an enormous difference in your mini lemon custard pavlovas. The zest is also crucial and can only come from fresh lemons.

What if my meringue won’t form stiff peaks?

Several culprits could be at play: fat contamination (even a tiny bit of yolk or grease prevents whipping), under-beating (keep going—it can take 10-15 minutes total), or old egg whites that have lost structure. Ensure your bowl and beaters are spotlessly clean by wiping with vinegar. If you suspect contamination, start over with fresh egg whites. For perfect mini lemon custard pavlovas, patience during beating is key.

Is it safe to eat undercooked meringue?

The meringue in mini lemon custard pavlovas is baked at 225°F for 90 minutes, which brings the egg whites well above the temperature needed to kill any potential bacteria (160°F). However, if you’re serving to pregnant women, young children, elderly, or immunocompromised individuals who need to avoid any raw egg products, you can use pasteurized egg whites from a carton, though they don’t whip quite as well.

Can I freeze assembled mini lemon custard pavlovas?

I don’t recommend freezing assembled pavlovas as the meringue becomes unpleasantly soft and the custard separates. However, you can freeze the baked meringue nests alone for up to 1 month. Thaw at room temperature for 30 minutes before assembling. The lemon custard can also be frozen for up to 2 months—thaw overnight in the refrigerator and stir well before using.

How do I fix overcooked or cracked mini lemon custard pavlovas?

Small cracks are actually traditional and add character! If they’re severely cracked or too brown, you can still use them—simply cover the imperfections with generous amounts of custard and whipped cream. If meringues are rock-hard throughout (overcooked), there’s unfortunately no fix, but the flavor is still good. Break them into pieces and layer in glasses with custard and cream for a beautiful trifle-style dessert.

What’s the difference between pavlova and meringue cookies?

Great question! Both use the same basic meringue, but mini lemon custard pavlovas are larger, baked at slightly lower temperature for longer, and have a marshmallowy interior while remaining crispy outside. Meringue cookies are typically smaller, crunchier throughout, and don’t have the soft center. Pavlovas are designed to hold toppings, while meringue cookies are eaten on their own.

Can I double the mini lemon custard pavlovas recipe?

Absolutely! The recipe doubles beautifully. Just make the meringue in two batches rather than trying to whip 8 egg whites at once (most mixers can’t handle that volume well). The custard can be doubled in a single batch. You’ll need more baking sheets or will need to bake in batches.

Why are my mini lemon custard pavlovas browning in the oven?

Your oven temperature is too high. Meringues should remain white or just barely cream-colored. Invest in an oven thermometer to check accuracy—many ovens run 25-50 degrees hotter than the dial indicates. Always bake mini lemon custard pavlovas at 225°F (107°C) or even lower at 200°F for a longer time.

Conclusion

There you have it—everything you need to create absolutely spectacular mini lemon custard pavlovas that will have everyone asking for your secret! These delightful, individual-sized desserts combine the ethereal lightness of crispy meringue with the bright, tangy richness of homemade lemon custard, creating a perfect balance that’s both impressive and surprisingly simple to master.

From selecting the freshest eggs and lemons to mastering the meringue technique, creating velvety custard, and styling your presentation, you now have all the knowledge to succeed. Remember the key principles: patience when beating meringue, low-and-slow baking, gradual cooling, fresh lemon juice, and assembling just before serving. These mini lemon custard pavlovas are naturally gluten-free, make-ahead friendly, and endlessly customizable with the flavor variations I’ve shared.

At Recipesrealm, I believe that desserts like these mini lemon custard pavlovas aren’t just about satisfying a sweet tooth—they’re about creating memorable moments around the table. Whether you’re hosting an elegant dinner party, celebrating a special occasion, or simply treating your family to something extraordinary, these pavlovas bring joy to every bite.

Fire up that mixer and try these tonight! or try The Ultimate No-Bake Toblerone Cheesecake Recipe Join the thousands of home cooks who’ve fallen in love with this recipe. I promise you’ll be amazed at how professional your mini lemon custard pavlovas look and taste. The combination of textures and flavors is simply magical.

Don’t forget to experiment with the variations—from tropical passion fruit to elegant lavender, there’s a version for every palate and occasion. And remember, even if your pavlovas crack a bit (which is traditional!), they’ll still taste absolutely incredible once topped with that luscious lemon custard and billowy whipped cream.

If you loved this recipe, don’t forget to share it with your friends or save it to try later! I’d be thrilled to see your personal touch—share your photos on Pinterest!

mini lemon custard pavlovas

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• Author: Olivia

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Description

These Mini Lemon Custard Pavlovas are light, crisp meringue nests filled with silky homemade lemon custard and topped with whipped cream. A delicate, refreshing dessert that’s perfect for spring, summer, or any special occasion.

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Ingredients

Scale 1x2x3x

**For the Meringues:**

4 large egg whites (room temperature)

1 cup caster sugar

1 tsp white vinegar

1 tsp cornstarch

1 tsp vanilla extract

**For the Lemon Custard:**

3 large egg yolks

1/2 cup sugar

2 tbsp cornstarch

1 cup milk

2 tbsp butter

2 tbsp lemon juice

1 tsp lemon zest

**For Topping:**

Whipped cream

Fresh berries (optional)

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Instructions

1. Preheat oven to 250°F (120°C). Line a baking sheet with parchment paper.

2. Beat egg whites in a clean bowl until soft peaks form.

3. Gradually add sugar, 1 tablespoon at a time, beating until glossy stiff peaks form.

4. Add vinegar, cornstarch, and vanilla; beat briefly until combined.

5. Spoon or pipe small nests (about 3 inches wide) onto the prepared baking sheet.

6. Bake for 1 hour, then turn off the oven and let pavlovas cool inside with the door slightly open.

7. To make the lemon custard, whisk egg yolks, sugar, and cornstarch in a saucepan until smooth.

8. Gradually add milk while whisking; cook over medium heat until thickened.

9. Remove from heat, stir in butter, lemon juice, and zest. Cool completely.

10. Fill each cooled pavlova with a spoonful of lemon custard.

11. Top with whipped cream and garnish with berries or zest.

Notes

Store unfilled pavlovas in an airtight container for up to 3 days.

Assemble just before serving to keep them crisp.

For a richer custard, use half milk and half cream.