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Mini Pavlova with Lime Curd and Blueberries

Mini Pavlova with Lime Curd and Blueberries

These Mini Pavlova with Lime Curd and Blueberries are the perfect dessert. Light as air meringue is topped with bright lime curd and fresh blueberries. Naturally gluten free and easy to make, learn how to make perfect pavlova at home.
4.92 from 12 votes
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Dessert
Cuisine American, French
Servings 6

Equipment

  • Stand mixer
  • Parchment Paper

Ingredients
  

For the Pavlova

  • 4 large egg whites
  • 1/4 tsp salt
  • 1 1/4 cup sugar
  • 1 tsp cornstarch
  • 2 tsp white vinegar
  • 1 tsp vanilla extract

For the lime curd (or you can use 1.5 cups of store bought lime curd)

  • 3 large egg yolks
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1/2 cup lime juice (about 3-4 limes)
  • zest of 1 lime
  • 3 tbsp unsalted butter

Other

  • 1 cup fresh blueberries

Instructions
 

For the Pavlova

  • Preheat your oven to 250 degrees . Using a 4 inch ring mold (a bowl or mason jar lid works just as well) trace 6 circles on a sheet of parchment paper and place it face down on a baking sheet (you don't want pencil on your pretty pavlovas later).
  • Using the whisk attachment of your electric mixer on medium speed beat together the egg whites and salt until stiff peaks form. Slowly add sugar about 1 tablespoon at a time while the mixer continues to run; beat until the egg whites have developed into stiff, glossy peaks. FOld in cornstarch, vanilla and vinegar.
  • Spoon the meringue onto the traced circles on the parchment paper. Using the back of a spoon spread out the meringue to fill each circle and to create a nest in the center of each.
  • Bake for 40 minutes, turn off the heat but let the meringues rest in the oven for 1 hour after baking to further dry.

For the Lime Curd

  • Whisk together the eggs, sugar, salt, lime juice and lime zest until combined. Transfer to a medium saucepan and cook over medium low heat until the mixture thickens ( about 5 minutes). Reduce heat to low and stir in butter. Transfer the curd to a jar and refrigerate.

To assemble the pavlovas

  • Transfer the meringues to a serving dish or individual plates. Spoon about 1/4 cup of lime curd onto each meringue and top with fresh blueberries.

Notes

This recipe would work with lemon curd or any seasonal summer berries.
Keyword gluten free dessert, lime curd, meringue, pavlova, summer dessert
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