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5 from 3 votes

Mini Pavlovas with Banana-Lemon Curd

Low FODMAP mini pavlovas topped with homemade banana-lemon curd. A meringue-based dessert recipe with a soft marshmallowy inside and a delicate crisp crust.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: Low Fodmap
Keyword: banana, lemon curd, pavlova
Servings: 3


  • 2 eggs
  • 1/2 cup | 100 gr. of sugar
  • 2 medium bananas
  • 1 tbsp butter lactose free if intolerant
  • Juice of one small lemon
  • Raspberries optional


  • Preheat oven to 285ºF/140°C and line a baking tray with non-stick baking paper.
  • Separate the egg whites from the yolks. In a big bowl beat the egg white until firm peaks form.
  • Gradually add half of the sugar, beating constantly for 5 minutes or until the sugar dissolves and the mixture is thick and glossy.
  • Spoon the mixture in the baking tray and create approximately 9 round nests, leaving some space between them.
  • Bake for 30 minutes or until crisp and dry. Turn oven off. Leave the pavlovas in the oven, with the door semi-open, to cool completely.
  • While the meringues are cooling, beat egg yolks, butter, lemon juice, the rest of the sugar and bananas in a blender or food processor, until fully combined and silky smooth.
  • Pour the mixture into a medium sauce pan over medium-low heat. Stir constantly for about 10 minutes or until mixture thickens.
  • Remove from heat and allow to cool.
  • Spoon the banana-lemon curd on top of the pavlovas. Top with raspberries and serve.


You can store the leftover curd in an airtight container and refrigerate for 2 weeks.