Tiny Pavlovas with Berries and Lemon Custard

Cooking Light
Wait until the last minute to float the tiny meringues in the lemon mixture.
10 servings


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3 egg whites
1/8 teaspoon salt
1/2 cup sugar
1/2 teaspoon vanilla extract
2/3 cup sugar
2 1/2 teaspoons cornstarch
1/2 teaspoon grated lemon rind
3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk
1 1/4 cups raspberries
1 1/4 cups blueberries


Cover a baking sheet with parchment paper; secure with masking tape, and set aside.

Beat egg whites (at room temperature) and salt in a bowl at high speed of a mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Add vanilla, and beat until blended. Spoon meringue into a pastry bag fitted with a large star tip. Pipe into 60 portions onto prepared baking sheet, forming pointed mounds 1 inch wide and 1 inch high.

Bake at 200° for 1 hour or until dry. Turn oven off, and let meringues cool in closed oven at least 12 hours. Carefully remove meringues from paper.

Combine 2/3 cup sugar, cornstarch, and lemon rind in a saucepan; stir well. Gradually add water and lemon juice; stir with a wire whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Gradually stir one-fourth of hot lemon mixture into egg yolk; add to remaining lemon mixture, stirring constantly. Cook over medium heat 1 minute or until thickened, stirring constantly. Pour lemon custard into a bowl; place plastic wrap on surface, and chill.

Spoon 2 tablespoons lemon custard onto each of 10 dessert plates, and top each with 6 meringues. Arrange 2 tablespoons raspberries and 2 tablespoons blueberries on each plate. Garnish with currants and edible flowers, if desired.

Note: You can store baked meringues in an airtight container for up to 2 days.

Created date

April 2002

Nutritional Information

Calories 124
Caloriesfromfat 5 %
Fat 0.7 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.2 g
Protein 1.6 g
Carbohydrate 29.2 g
Fiber 2 g
Cholesterol 22 mg
Iron 0.2 mg
Sodium 48 mg
Calcium 9 mg