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Mini lemon custard pavlovas

  • 0:45 Prep
  • 1:00 Cook
  • Makes 48


  • 4 egg whites, at room temperature
  • 215g (1 cup) caster sugar
  • 2 tablespoons custard powder, sifted
  • 300ml ctn double cream
  • 320g (1 cup) lemon curd or lemon butter
  • Fresh raspberries, to serve
  • Pure icing sugar, to dust


  • 1
    Preheat oven to 120°C. Line 3 baking trays with non-stick baking paper.
  • 2
    Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Beat in the custard powder.
  • 3
    Spoon into a piping bag fitted with a 1cm star nozzle. Pipe 5cm-round nests, about 5cm apart, on the paper.
  • 4
    Reduce oven to 100°C. Bake for 1 hour or until crisp and dry. Turn oven off. Leave meringues in oven, with the door closed, to cool completely.
  • 5
    Divide the cream and lemon curd among pavlovas. Top with raspberries and dust with icing sugar.

Source: taste.com.au


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