ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tiny Pavlovas with Berries and Lemon Custard

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


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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