Lemon Curd Pavlova
Based on Nigella Lawson’s recipe. A great dish to try with our All About Lemons lemon curd.
6 egg whites
1 ¾ cups plus 1 tablespoon caster sugar
2½ teaspoons cornflour
2 unwaxed lemons
½ cup sliced almonds
1 ¼ cups double cream
1 1/3 cups jar All About Lemons lemon curd
Preheat the oven to 180 C and line a baking sheet with parchment paper.
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 over the meringue, then grate in the zest of 1 lemon and add 2 teaspoons of lemon juice.
Gently fold until everything is thoroughly mixed in. Mound onto the lined baking tray in a circle approximately 10 inches in diameter.
Place in the oven, then immediately turn the temperature down to 150 C, and cook for 1 hour.
Remove from the oven and leave to cool. Turn upside down onto a serving plate.
Toast the flaked almonds gently in a frying pan until coloured.
Whip the cream until thick but still soft.
Put the lemon curd into a bowl and beat it with a wooden spoon to loosen.
Spread the lemon curd on top of the meringue base. Top with the whipped cream. Sprinkle with the zest of the remaining lemon and the flaked almonds.