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Pavlova with Lemon Curd

Tue, 6 March 2018

Pavlova with Lemon Curd


For the Pavlova:

                3 large Egg Whites

                1 tablespoon Odlums 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



1.            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.

2.            Allow to cool. Place on serving dish and fill with whipped cream and fresh fruit of your choice.

3.            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.

4.            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!

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