Lemon meringue pavlova nests, a gluten free dessert with a tangy, low-sugar lemon cream. It’s an easy recipe to make in advance. Top with your strawberries or your favourite fruits.

mini pavlova meringue nests filled with lemon cream topped with strawberries

Who loves lemon meringue pie? We certainly do and our favourite recipe is this Lemon and Passionfruit Meringue Tart in my second book, Teatime in Paris.

shiny lemon tart with meringue piped around the border

However, this is a gluten free lemon version without the pastry part. It’s a simple dessert that’s easy to prepare in advance. Just top with the fruits of your choice just before serving.

Lemon Meringue Pavlova Nests

mini pavlova meringue nests filled with lemon cream topped with strawberries

Lemon Meringue Pavlova Nests

Author: Jill Colonna
Prep Time20 mins
Cook Time1 hr 15 mins
Chilling Time1 hr
Total Time2 hrs 35 mins
Course : Dessert
Cuisine : French, British
Keyword : filling ideas for meringue nests, lemon curd filling, lemon cream for meringues
Servings : 4 people


Lemon meringue pavlova nests, a gluten free dessert with a tangy, low-sugar lemon cream. Top with your strawberries or your favourite fruits.


Meringue Nests

  • 2 egg whites organic
  • 225 g (8oz) sugar
  • 3 drops vanilla extract

Lemon Curd (crème au citron)

  • 3 egg yolks organic
  • 85 g (3oz) sugar
  • 1 tbsp cornflour (cornstarch)
  • 3 lemons unwaxed
  • 100 ml (3.5fl oz) water
  • knob butter unsalted


Meringue Nests

  • Preheat the oven to 130°C/110°C fan/250°F/Gas 1/2
  • Whisk the egg whites at high speed using a hand or stand mixer. Gradually rain in the sugar while continuing to whisk, adding the vanilla extract last, until the mixture is firm and glossy. It should form a peak (or bird's beak, bec de l'oiseau) on the whisk.
  • Spoon out 4 large heaps of the meringue on to a baking sheet lined with baking paper. Press them down and scoop out a cavity that you can fill later.
  • Bake for an hour in a cool oven.

Lemon Curd (crème au citron)

  • Whisk together the yolks and sugar in a saucepan. Add the cornflour, zest and lemon juice then the water. Mix together well.
  • Over a medium heat, whisk until the cream thickens then take off the heat and mix in the butter. Set aside to cool.
  • When the meringues are ready, leave to cool then spoon in the lemon cream into each meringue nest and chill in the fridge for an hour.


Top with strawberries, blueberries or more of your favourite fruits.


From the market

From the kitchen

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Comments (25)

We love pavlova in the Berg household…and I need to whip one up as soon as the spring berries are ripe. Love the idea of adding lemon cream, too…delish! Glad you had a fun Scottish holiday 🙂 xo

Thanks, Liz. Sounds like your corner of the woods is late in springing, too! Wishing you beautiful ripe berries SOON!

Well done on surviving the dungeons, Jill. I am glad you survived to magic the contents of your neglected fridge into these gorgous meringues.

Love the Lily of the Valley too. I’ve never been able to grow it (I’m sure there is a garden legend that deals with this eventuality) but I have coincided with the distribution of muguet. Don’t you just love that scent!

I am totally addicted to that scent, Hester. I wish we could bottle its magical feel-good factor.

I sent my mom a digital bouquet of lily-of-the-valley via the blog on (or about…it was in The Sip) May 1st too. It made me smile to see you do it as well.

I’m loving these lemony delicious nests! With head hung, I’ll admit that I’m not a huge macaron fan, but I do love all things citrus, especially if they retain the tang. You’ve presented me with an upside-down lemon meringue pie. I love it!

I hear you! Wish we could make these digital muguets a scratch-and-sniff! Not a huge macaron fan? Och well, loving this will do. I suppose. Thanks for popping in!