If you’re looking for a light, dreamy dessert that feels both elegant and approachable, this Mini Meringues with Lemon Curd and Berries Recipe is exactly what you need. It’s one of those treats that makes casual afternoons feel special without demanding hours of work. Crisp little meringue shells cradle a zingy, gingery citrus curd, and when topped with vibrant fresh berries and a sprinkle of mint, it’s refreshingly delightful.

I’ve made this recipe countless times — perfect for summer gatherings or a simple weekend indulgence. The mini meringues add a lovely crunch that contrasts wonderfully with the smooth lemon curd, and the berries bring that burst of juicy freshness. Plus, it’s naturally gluten-free, which makes it a crowd-pleaser if you have guests with dietary preferences.

Ingredients You’ll Need

These ingredients may seem simple, but they come together to pack a powerful flavor punch. I love how the fresh citrus and ginger in the curd brighten the sweet meringues. When shopping, make sure to pick ripe, fragrant berries and fresh ginger to really elevate the flavors.

Egg whites: Key for those airy, crisp meringue shells—make sure no yolk sneaks in for best results.
Kosher salt: A pinch enhances sweetness and balances flavor.
Cornstarch: Helps stabilize meringues and keep them crisp on the outside.
White granulated sugar: The backbone of sweet, glossy meringues.
White or red wine vinegar: A little acid helps the egg whites whip up beautifully.
Vanilla extract: Adds warm undertones to the meringues.
Citrus juice (orange & Meyer lemon): The star of the curd, giving it that fresh zing.
Unsalted butter: Adds richness and smoothness to the curd.
Egg yolks and whole eggs: Essential for thickening the curd to a luscious consistency.
Salt: Balances the sweetness in the curd.
Fresh ginger: Provides a lovely warm bite to the citrus curd.
Fresh berries (blackberries & blueberries): For freshness and color contrast.
Mint sprigs: An aromatic touch that brightens every bite.
Powdered sugar: For a light dusting that adds subtle sweetness and charm.

Variations

I love experimenting with this Mini Meringues with Lemon Curd and Berries Recipe, so don’t hesitate to make it your own. Whether it’s swapping the citrus for other fruits or adding a bit of spice, customizing keeps it exciting and perfectly suited to your taste buds.

Variation: I once tried swapping the ginger in the curd for a touch of lavender—it was surprisingly lovely and gave the curd a floral depth.
Seasonal twist: In winter, I replace berries with pomegranate seeds and add a drizzle of dark chocolate for richness.
Dietary change: To make it vegan, you can experiment with aquafaba meringues and a coconut cream-based curd, though the texture differs slightly.

How to Make Mini Meringues with Lemon Curd and Berries Recipe

Step 1: Whip the Egg Whites to Perfection

Start with fresh, room temperature egg whites—this helps them whip up more voluminously. Add a pinch of kosher salt and begin beating at medium speed. When soft peaks form, gradually add sugar one tablespoon at a time, allowing the sugar to dissolve fully before adding more. Add the vinegar and vanilla extract last and continue whipping until the mixture is glossy, stiff, and holds tips straight up without drooping. This step is key—take your time and don’t rush, or the meringues might weep or collapse later.

Step 2: Shape and Bake the Mini Meringues

Preheat your oven to a low 225°F (around 110°C) to ensure slow, even drying. Line a baking sheet with parchment paper. Using a small spoon or piping bag, form tiny mounds or little rosettes—about 1 to 1.5 inches in diameter. Sprinkle each lightly with cornstarch to help with that delicate texture. Bake for about 60 to 75 minutes until crisp on the outside and completely dry. Turn off the oven and let the meringues cool inside to avoid cracks from sudden temperature changes.

Step 3: Make the Ginger-y Citrus Curd

In a medium saucepan, whisk the citrus juice, sugar, egg yolks, eggs, salt, and the finely grated ginger together. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of your spoon—this usually takes around 7 to 10 minutes. Remove from heat and whisk in the butter, piece by piece, until fully melted and silky. For best texture, strain the curd through a fine sieve to remove grated ginger bits. Let it cool, then refrigerate until firm enough to spread or pipe.

Step 4: Assemble the Mini Meringues with Lemon Curd and Berries Recipe

Gently spread or pipe a dollop of the chilled lemon curd onto each meringue shell. Top with a few fresh berries and a tiny sprig of mint. Dust with powdered sugar just before serving for that pretty, finishing touch. The contrast of crunchy meringue, tangy-sweet curd, and juicy berries is just heavenly.

How to Serve Mini Meringues with Lemon Curd and Berries Recipe

Six small pavlova nests are arranged in two columns on a light brown surface with a white marbled texture. Each pavlova has a crisp white base with a hollow center filled with a smooth light orange cream. On top of the cream, there are a few dark purple blackberries and deep blue blueberries sprinkled with white powdered sugar and decorated with small green mint leaves. Two of the pavlovas are cracked, showing broken pieces around them, and white powdered sugar is scattered lightly across the whole surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love keeping garnishes simple to let the flavors shine. Fresh mint sprigs add the perfect herbal lift, and a light dusting of powdered sugar gives a whimsical snow-kissed look. Sometimes I’ll add a tiny drizzle of honey for some extra sweetness and shine, especially if the berries are a bit tart.

Side Dishes

This dessert pairs beautifully with a lightly brewed green or herbal tea, which cuts through the sweetness without overpowering it. For brunch, I like serving it alongside a fresh fruit salad or a bright cucumber-mint water—it all complements the citrusy curd nicely.

Creative Ways to Present

For parties, I arrange these mini meringues on tiered dessert stands for a charming, elegant display. Another fun idea is layering crushed meringues, curd, and berries in clear glasses for a show-stopping parfait. You can also add edible flowers for an extra-special touch that guests will love.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover meringues stored in an airtight container at room temperature—this keeps them crisp for up to a week. The lemon curd stores well separately in the fridge for up to 5 days. I recommend assembling just before serving for that fresh crunch.

Freezing

I’ve frozen meringues in airtight bags with good success, but honestly, they’re best fresh to keep their delicate texture. The lemon curd freezes well in small containers—just thaw it overnight in the fridge and stir before using.

Reheating

Since these mini meringues are crisp treats, reheating isn’t usually necessary. If you want to warm the curd slightly for easier spreading, do so gently in a warm water bath or microwave for a few seconds, stirring frequently. Avoid heating the meringues themselves to prevent softening.

FAQs

Can I make the mini meringues ahead of time for this lemon curd and berries recipe?

Absolutely! Mini meringues store really well at room temperature in an airtight container for up to a week. Just be sure to assemble with the lemon curd and berries shortly before serving so they stay crisp and fresh.
What’s the trick to getting perfect meringues every time?

Make sure your bowl and beaters are super clean—any grease interferes with whipping egg whites. Also, slowly add sugar once soft peaks form and whip until the mixture is glossy and holds stiff peaks. Low and slow baking helps dry them out without browning.
Can I use other fruits instead of berries in this recipe?

Yes! You can swap berries for diced kiwi, chopped mango, or even stone fruits like peaches. Just choose fruits that won’t release too much juice to keep meringues crisp for longer.
Is it possible to make this recipe gluten-free?

Definitely. This entire Mini Meringues with Lemon Curd and Berries Recipe is naturally gluten-free since it doesn’t include any flour or gluten-containing ingredients.
How do I store leftover lemon curd?

Store leftover lemon curd in a sealed jar or container in the fridge where it will stay fresh for up to 5 days. You can also freeze it in small portions for longer storage.

Final Thoughts

This Mini Meringues with Lemon Curd and Berries Recipe is truly one of my favorite desserts to whip up when I want something sweet but light and refreshing. It’s a wonderful balance of textures and flavors that always gets compliments, yet it feels totally doable in any home kitchen. I hope you give it a try—it pairs perfectly with good company and a sunny afternoon. Trust me, you’ll want to keep this recipe in your dessert rotation!