Lemon Pavlova
An impressive, delicious, and surprisingly easy dessert conjured up out of only four ingredients.
Ingredients
4 eggs
300g granulated sugar
1 lemon
250ml whipping cream
Method
First, make the meringue:
Separate the eggs and whip the whites till firm. Carry on whipping and add 200g of sugar, a spoon at a time. Once you have added all the sugar, carry on whipping for another 2 minutes.
Spread the meringue in a circle on a silicone mat or some baking parchment and cook at 120C for 3 hours.
Next, make the lemon curd:
Whip the egg yolks in a bowl with 100g sugar, until pale and creamy. Add the grated lemon zest and the lemon juice. Heat over a pan of simmering water until the consistency of custard. Allow to cool, then put in the fridge till you are ready to assemble.
Assemble the pavlova:
Place the meringue on a suitably decorative plate.
Whip the cream, and fold 2 tbsp into the lemon curd. Spread this mixture over the meringue.
Spoon - or pipe - the rest of the cream over the curd.
If you are feeling fancy, garnish with more grated lemon rind, or some pieces of candied peel.
Enjoy.
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