Mini Lemon Blueberry Pavlovas are delightful, light meringue desserts topped with creamy lemon curd and fresh blueberries. These elegant treats are perfect for any occasion, offering a refreshing balance of sweetness and tanginess.

Ingredients

For the Meringue:

• 4 large egg whites (room temperature)
• 1 cup granulated sugar
• 1 teaspoon cornstarch
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the Lemon Curd:

• 3 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup fresh lemon juice
• 1/4 cup unsalted butter (cut into pieces)
• 1 teaspoon lemon zest

For the Topping:

• 1 cup fresh blueberries
• Whipped cream (optional, for garnish)
• Mint leaves (optional, for garnish)

Timing

Making Mini Lemon Blueberry Pavlovas takes about 30 minutes for preparation and 1 hour for baking, plus cooling time.

Instructions

Step 1: Prepare the Meringue

1. Preheat Oven: Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper.
2. Whip Egg Whites: In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy. Add a pinch of salt.
3. Gradually Add Sugar: Increase the mixer speed to high and gradually add the granulated sugar, one tablespoon at a time, until the mixture is glossy and forms stiff peaks (about 5-7 minutes).
4. Add Cornstarch and Vinegar: Gently fold in the cornstarch, vinegar, and vanilla extract until just combined.
5. Shape Meringues: Using a spoon or a piping bag, dollop or pipe small rounds (about 3 inches in diameter) onto the prepared baking sheet. Create a slight indentation in the center of each meringue to hold the lemon curd later.

Step 2: Bake the Meringues

1. Bake: Place the baking sheet in the preheated oven and bake for 60-70 minutes, or until the meringues are dry to the touch and can easily be lifted off the parchment paper. Turn off the oven and let the meringues cool completely in the oven with the door slightly ajar.

Step 3: Prepare the Lemon Curd

1. Combine Ingredients: In a medium saucepan, whisk together the egg yolks, granulated sugar, lemon juice, and lemon zest.
2. Cook: Add the butter and cook over medium heat, stirring constantly until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.
3. Strain: Remove from heat and strain the lemon curd through a fine mesh sieve into a bowl to remove any lumps. Let it cool to room temperature.

Step 4: Assemble the Pavlovas

1. Fill Meringues: Once the meringues are completely cool, fill the center of each with a spoonful of lemon curd.
2. Top with Blueberries: Top each pavlova with fresh blueberries.
3. Garnish: Optionally, add a dollop of whipped cream and garnish with mint leaves for an elegant touch.

Serve

1. Enjoy: Serve immediately for the best texture, or refrigerate for up to a few hours before serving.

Nutritional Information

Here’s a quick overview of the nutritional content of Mini Lemon Blueberry Pavlovas (per pavlova, based on 8 servings):

Nutrient	Amount per Pavlova
Calories	150
Protein	2g
Fat	6g
Carbohydrates	24g
Fiber	1g
Sugar	15g

Tips for Customization

• Fruit Variations: Substitute blueberries with other berries like raspberries or strawberries for different flavors.
• Flavor Enhancements: Add a splash of vanilla extract or a pinch of salt to the lemon curd for added depth of flavor.
• Make Ahead: Prepare the meringues and lemon curd a day in advance for easier assembly on the day of serving.

Conclusion

Mini Lemon Blueberry Pavlovas are a stunning and delicious dessert that combines the lightness of meringue with the tartness of lemon and the sweetness of blueberries. These pavlovas are perfect for any celebration or as a refreshing treat. Enjoy this delightful recipe!