Lemon Curd Pavlova with mini chocolate eggs
Meringue
Egg whites, 6
Caster Sugar, 350g
White wine vinegar, 2 teaspoons
Cornflour, 2 teaspoons
Lemon Curd
Egg, 1
Egg Yolk, 1
Granulated sugar, 1/4 cup
Lemon juice, 4 Tablespoons
Butter, melted, 1 Tablespoon
Grated lemon zest, 3 teaspoons
Candied lemon zest
Caster sugar, 100g, plus extra for coating the zest
Lemons, 3, zest only, cut into long thin strips
Other ingredients:
Double cream, whisked and thickened
Mini chocolate eggs
Preheat the oven to 160C/325F/Gas 3. Lay a piece of baking paper on a baking tray and draw a 20/25cm circle on it.
Put the egg whites into a bowl and whisk on a high speed with an electric hand-whisk or in a mixer until stiff. Gradually, still whisking on high speed, add generous teaspoons of sugar until the mixture is stiff and shiny and stands in peaks. Blend the vinegar and cornflour together in a cup and mix until smooth. Stir this into the meringue mixture.
Spread half of the meringue mixture onto the paper to give a 20/25cm circle with a small dip in the middle (this is for the lemon curd and whipped cream). Fill a piping bag, fitted with a rose nozzle, with the rest of the meringue mixture. Carefully pipe about 9 or 10 separate spiralling circles (like you would ice a cupcake) positioned equally around the edge of the circle .
Slide the meringue into the middle of the oven, turn the heat down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off the paper. The pavlova will be a pale creamy colour rather than white. Turn off the oven and leave the pavlova in the oven to become cold.
While the meringue is baking, prepare the lemon curd. Whisk together the sugar, egg, egg yolk, butter, lemon juice and lemon zest in the top of a double boiler until combined (make sure the top of the double boiler isn't actually touching the boiling water). Allow the lemon curd to cook for 10/15 minutes, stirring every 2 minutes or so, until it thickens. Remove from the heat, spoon the lemon curd into a bowl and set it aside to cool.
Next prepare the candied lemon zest. Put 100ml of water and the caster sugar in a pan. Bring to the boil, stirring. Add the long thin zest strips and boil for 2-3 minutes, or until syrupy. Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight.
Whisk the double cream until thickened and swirl through the cooled lemon curd. Spoon the cream mixture into the middle of the pavlova, decorate with the mini chocolate eggs and scatter on the candied lemon zest. Enjoy!
Meringue
Egg whites, 6
Caster Sugar, 350g
White wine vinegar, 2 teaspoons
Cornflour, 2 teaspoons
Lemon Curd
Egg, 1
Egg Yolk, 1
Granulated sugar, 1/4 cup
Lemon juice, 4 Tablespoons
Butter, melted, 1 Tablespoon
Grated lemon zest, 3 teaspoons
Candied lemon zest
Caster sugar, 100g, plus extra for coating the zest
Lemons, 3, zest only, cut into long thin strips
Other ingredients:
Double cream, whisked and thickened
Mini chocolate eggs
Preheat the oven to 160C/325F/Gas 3. Lay a piece of baking paper on a baking tray and draw a 20/25cm circle on it.
Put the egg whites into a bowl and whisk on a high speed with an electric hand-whisk or in a mixer until stiff. Gradually, still whisking on high speed, add generous teaspoons of sugar until the mixture is stiff and shiny and stands in peaks. Blend the vinegar and cornflour together in a cup and mix until smooth. Stir this into the meringue mixture.
Spread half of the meringue mixture onto the paper to give a 20/25cm circle with a small dip in the middle (this is for the lemon curd and whipped cream). Fill a piping bag, fitted with a rose nozzle, with the rest of the meringue mixture. Carefully pipe about 9 or 10 separate spiralling circles (like you would ice a cupcake) positioned equally around the edge of the circle .
Slide the meringue into the middle of the oven, turn the heat down to 150C/300F/Gas 2 and bake for 1½-2 hours (check after one hour), or until it easily comes off the paper. The pavlova will be a pale creamy colour rather than white. Turn off the oven and leave the pavlova in the oven to become cold.
While the meringue is baking, prepare the lemon curd. Whisk together the sugar, egg, egg yolk, butter, lemon juice and lemon zest in the top of a double boiler until combined (make sure the top of the double boiler isn't actually touching the boiling water). Allow the lemon curd to cook for 10/15 minutes, stirring every 2 minutes or so, until it thickens. Remove from the heat, spoon the lemon curd into a bowl and set it aside to cool.
Next prepare the candied lemon zest. Put 100ml of water and the caster sugar in a pan. Bring to the boil, stirring. Add the long thin zest strips and boil for 2-3 minutes, or until syrupy. Drain on parchment paper, roll in extra caster sugar and leave to dry in a warm place for a couple of hours, or overnight.
Whisk the double cream until thickened and swirl through the cooled lemon curd. Spoon the cream mixture into the middle of the pavlova, decorate with the mini chocolate eggs and scatter on the candied lemon zest. Enjoy!
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