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.
Ingredients
**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)
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.