Cook Time: 3 hours
What you need
For the Pavlova:
- 3 large Egg Whites
- 1 tablespoon Cornflour
- 1 teaspoon Chef White Vinegar
- 1 teaspoon Goodall’s Vanilla Essence
- 4 tablespoons Boiling Water
- 350g/12oz Granulated Sugar
For the lemon Curd:
- 3 Egg Yolks (beaten)
- 125g/4oz Shamrock Golden Caster Sugar
- 2 Lemons (juice & rind)
- 50g/2oz Butter
To Decorate
- 300ml/½pt Cream
- Fresh fruit
Recipe Steps
- Put all t he ingredients into a bowl and beat until thick. Shape meringue into a ring on baking parchment. Bake in preheated oven at 120°C/250°F/Gas ½ for 1 hour. Reduce heat to 110°C/225°F/Gas ¼ for a further 30 minutes.
- Allow to cool. Place on serving dish and fill with whipped cream and fresh fruit of your choice.
- To make the lemon curd, over a low heat melt the butter, add sugar, juice and rind. Then stir in the well-beaten egg yolks.
- Stir over a gentle heat until mixture coats the back of a spoon then remove from heat, and pour into a bowl. It will thicken as it cools.
Top Tip: If you have any left over Lemon Curd store in airtight container or jar in the fridge and it will keep for up to three weeks!
