Low FODMAP Mini Pavlova Cups with Lemon Curd

Total time2 hr 45 min

Prep time30 min

Cook time1 hr 15 min

Low FODMAP Mini Pavlova Cups with Lemon Curd

These elegant little desserts deliver everything you want from a classic pavlova — a crisp, cloud-like shell with a soft, marshmallow center — portioned into individual cups that are as pretty as they are practical. The silky lemon curd, made from scratch with fresh juice, zest, and butter, brings a bright, tangy contrast that cuts right through the sweetness of the meringue. Strawberries add a juicy, fresh finish that makes each bite feel like a proper celebration. Desserts can be a real minefield when you're navigating a low-FODMAP approach, but every ingredient here — from the egg whites and superfine sugar to the lemon curd and strawberries — fits comfortably within safe thresholds, so you can actually enjoy something indulgent without second-guessing the ingredient list. The slow bake and gradual oven cool are what give the shells their signature crisp exterior and tender, chewy core, and the slight cracking that happens is completely normal and honestly part of the charm. This recipe makes six generous servings, so it's ideal for a dinner party or a weekend treat you can share without anyone feeling left out.

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Ingredients

6 servings

For the meringue cups

4 pasteurized egg whites, at room temperature
Bob Evans Egg Whites, 32 oz Bob Evans Egg Whites - 16 Oz Simple Truth Organic™ Cage Free 100% Liquid Egg Whites Pete and Gerrys Egg Whites Organic Liquid - 16 Oz O Organics Organic Egg Whites Liquid Cholesterol Free - 16 Oz
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1 cup superfine sugar (caster sugar)
1 tsp white wine vinegar
1 tsp cornstarch
½ tsp pure vanilla extract

For the lemon curd

4 pasteurized egg yolks
½ cup granulated sugar
⅓ cup fresh lemon juice (about 3 lemons)
1 tbsp lemon zest (about 2 lemons)
4 tbsp unsalted butter, cut into small cubes

For serving

18 medium strawberries, hulled and sliced
Ingredient note
A serving of up to about 5 1/3 strawberries is low in FODMAPs. This recipe contains only about 3 strawberries per serving, making it likely Low FODMAP. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
1 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper and use a pencil to trace six 3-inch circles, spacing them at least 2 inches apart. Flip the parchment so the pencil marks face down.
2
In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer and a large clean bowl), beat the pasteurized egg whites on medium speed until soft peaks form, about 3–4 minutes. The whites should hold a gentle curve when the whisk is lifted.

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