Lemon Pavlova

Updated at: Sat, 27 Jul 2024 17:49:47 GMT

Step 1

Starting with the meringue; Preheat oven to 140 °C and line baking sheet with greaseproof paper

Step 2

Whip egg whites with cream of tartar till foamy, then slowly add the sugar and whip till thick glossy and stiff. Lastly gently whisk in the cornflour (can also add some vanilla flavouring here as well, around half a teaspoon)

Step 3

Spoon meringue onto baking tray, then using an offset palette knife or a spatula, make the meringue into a nice big single shape, creating a crevice in the middle.

Step 4

Afterwards reduce the oven temp to 100 °C and then place the meringue into the oven and bake for 60 minutes, followed by a further 60 minutes with the oven turned off. It should come out stiff/crispy on the outside and slightly soft in the middle

Step 5

Make curd; Place lemon zest, lemon juice, butter, sugar and salt into a saucepan and place onto the hob on a med-low heat

Step 6

Whisk the mixture until the butter has melted and combined. Take off the heat and leave for a minute or two to cool while casually stirring.

Step 7

Beat the egg whites and egg yolks together using a fork. Then add the eggs to the mixture and whisk to combine it all.

Step 8

Heat up the mixture again over the hob while constantly whisking (medium heat). Let the curd cook for around 5-10 minutes until it becomes thick and like a custard. Curd will be done when it passes the spoon test or reaches 85 °C

Step 9

Remove from the heat then sieve mixture into the bowl. Cover skin with clingfilm until it’s cooled to room temperature before placing to chill in fridge for 2-3 hours before removing and using.

Step 10

For the crème chantilly; make sure to chill whisk/bowl/cream for at least 30 minutes before starting

Step 11

Place cream, icing sugar and vanilla paste/extract into bowl and whisk until soft peaks form

Step 12

To assemble; crack a little bit of the the crevice of the meringue to make it larger to add some filling into. Place a good majority of the curd into the hole and top with cream, followed with the rest of the curd and finished off with some lemon zest

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