LEMON PAVLOVA
Provided by Nigella Lawson : Food Network
Categories dessert
Time 2h30m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4 and line a baking tray with baking parchment.
- Beat the egg whites until satiny peaks form, then beat in the sugar a spoonful at a time until the meringue is stiff and shiny.
- Sprinkle the cornflour (cornstarch) over the meringue, then grate in the zest--a fine microplane is best for this--of 1 lemon and add 2 teaspoons of lemon juice.
- Gently fold until everything is thoroughly mixed. Mound onto the lined baking tray in a fat circle approximately 23 centimeters (10 inches) in diameter, smoothing the sides and the top with a knife or spatula.
- Place in the oven, then immediately turn the temperature down to 150 degrees C(300 degrees F) /gas mark 2, and cook for 1 hour.
- Remove from the oven and leave to cool, but don't leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you're ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost--I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping.
- Toast the flaked almonds, by frying them in a dry pan over a medium to high heat until they have started to colour. Shake the pan at regular intervals and don't let them burn. This doesn't take more than a minute or so. When they're done, remove to a cold plate so that they don't carry on cooking.
- Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a mo.
- Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it's shop-bought) and add some lemon zest and a spritz of juice if it's too sweet.
- With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon--you can grate this finely or coarsely as you wish--followed by the flaked almonds, and serve triumphantly.
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Nana Yaw
[email protected]This pavlova was inedible! The meringue was raw and the lemon curd filling was sour. I would not recommend this recipe.
truth And lie
[email protected]This pavlova was a disaster! The meringue was runny and the lemon curd filling curdled. I would not recommend this recipe.
jalaya watts
[email protected]This pavlova was not good. The meringue was tough and the lemon curd filling was too tart. I would not recommend this recipe.
not- trixie
[email protected]This pavlova was a bit too difficult to make, but it was worth it in the end. The meringue was light and fluffy, and the lemon curd filling was delicious. I would recommend this recipe to experienced bakers.
Dre brown
[email protected]This pavlova was a bit too sweet for my taste, but it was still very good. The meringue was light and fluffy, and the lemon curd filling was delicious. I would recommend using less sugar in the meringue next time.
Avro Nil
[email protected]This pavlova was delicious! The meringue was perfectly crispy and the lemon curd filling was tart and tangy. I would definitely recommend this recipe.
Summer Browne
[email protected]This pavlova was a huge hit at my party! Everyone loved it. The meringue was light and fluffy, and the lemon curd filling was tangy and delicious. I will definitely be making this again.
Md Sadek Hossen
[email protected]This pavlova was easy to make and turned out beautifully. The lemon curd filling was the perfect balance of tart and sweet. I will definitely be making this again.
G MAN
[email protected]I loved this pavlova! The meringue was crispy and the lemon curd filling was delicious. I will definitely be making this again.
Marwan GTI
[email protected]This was the best pavlova I have ever had! The meringue was light and fluffy, and the lemon curd filling was tart and tangy. I will definitely be making this again.
naushad Naushadahmad
[email protected]This pavlova was amazing! The meringue was crispy on the outside and chewy on the inside, and the lemon curd filling was tangy and delicious. I will definitely be making this again.
1man army
[email protected]I followed the recipe exactly and my pavlova turned out perfectly! It was so light and fluffy, and the lemon curd filling was tangy and delicious. I will definitely be making this again.
Md Nayon Islam
[email protected]This pavlova was a bit too sweet for my taste, but it was still very good. The meringue was perfectly crispy and the lemon curd filling was delicious. I would recommend using less sugar in the meringue next time.
Nasrullah Ullah
[email protected]I made this pavlova for my husband's birthday and he loved it! He said it was the best pavlova he had ever had. The meringue was light and fluffy, and the lemon curd filling was tart and tangy. I will definitely be making this again.
Kuami Chaos
[email protected]This was my first time making a pavlova and it turned out great! The meringue was a little tricky to get right, but I'm glad I persevered because the end result was worth it. The lemon curd filling was also delicious. I will definitely be making this
Lahori Hu Yaawr
[email protected]I've made this pavlova a few times now and it always turns out perfectly. The recipe is easy to follow and the results are stunning. The meringue is crispy on the outside and chewy on the inside, and the lemon curd filling is tangy and delicious. I h
Patrick Dzakah
[email protected]This pavlova was a real crowd-pleaser! I made it for a party and everyone loved it. The lemon flavor was perfect - tart and sweet, and the meringue was light and airy. I will definitely be making this again.