Mini Pavlovas with Lemon Curd and macerated strawberries

Mini pavlovas with lemon curd and macerated strawberries. They're a great make-ahead dessert!

In a bowl of a stand mixer, or in a large bowl with electric hand beaters, add the egg whites. Beat on high until they are foamy. Slowly begin adding in the sugar, a tablespoon at a time. Keep beating until they hold stiff peaks.

Fold in cornstarch, lemon juice, and vanilla. Pipe meringue nests onto parchment paper and bake in a low oven until crisp.

Use the egg yolks to make tangy lemon curd. Over the stove or in the microwave! So easy.

Chop fresh strawberries up and sprinkle over shredded mint and granulated sugar. Stir, and leave them to sit for at least 15 minutes.

Fill each pavlova nest with whipped cream, lemon curd, and top with the strawberries. All the components can be made ahead of time, but best eaten straight away once assembled.

The tangy curd and fresh strawberries are so good with the sweet pavlova. Swipe up for the full recipe!