Lemon Blueberry Pavlova Nests
Crispy meringue nests topped with tangy lemon curd and fresh blueberries—a no-bake showstopper that looks fancy but takes 20 minutes. Crack into sweet, chewy clouds of sugar and egg white.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 3g
Ingredients
- 2 count large egg whites (room temperature)
- 100 g granulated sugar
- ¾ cup lemon curd (jarred or homemade)
- 1.5 cups fresh blueberries
- ½ cup heavy cream
- 1 tbsp lemon zest (from 1 lemon)
Instructions
- 1
Whip egg whites in a clean bowl with an electric mixer on high until soft peaks form, about 2 minutes.
- 2
Gradually add sugar while beating continuously until stiff, glossy peaks form, about 3 more minutes.
- 3
Spoon meringue into 4 mounds on parchment paper, then use the back of a spoon to create a shallow nest indent in each.
- 4
Refrigerate nests for at least 8 minutes while you whip cream until soft peaks form in a separate bowl.
- 5
Top each nest with 2 tbsp lemon curd, a dollop of whipped cream, and a handful of blueberries.
- 6
Sprinkle lemon zest over the top and serve immediately.
Tools you’ll need
- electric mixer
- large bowl (for egg whites)
- small bowl (for cream)
- parchment paper
- serving spoon or spatula
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