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!
Junior Big Bake Competition
For over 180 years, Odlums has been at the heart of baking in Irish homes – it’s time to pass down the wooden spoon to the next generation.Â
Got a budding baker at home? Share their favourite bake and they could be in with a chance to win some fantastic prizes.
Whether your child is just starting out with flour covered hands, or is already a confident weekend baker, we’d love to see what they can create. From simple family favourites to show-stopping bakes, every creation has its place.
