LEMON PAVLOVA by Nigella. Featured in SIMPLY NIGELLA

Photo by Keiko Oikawa

INTRODUCTION

Ever since my first pav in How To Eat, I have been something of a pavaholic. For me, acidity is key. So naturally, a lemon pavlova made perfect sense.

You will note there are a lot of flaked almonds required: that is because they are the topping of the pav and not mere decoration; the crunch they offer is essential.

I make this with a jar of shop-bought lemon curd, but obviously I wouldn’t stop you from making your own. Should you want, you can adapt my Passionfruit Curd recipe, omitting the passionfruit and adding the finely grated zest and juice of 2 unwaxed lemons to the butter at the melting stage.

INGREDIENTS

Serves: 8-12

• 6 egg whites
• 375 grams caster sugar
• 2½ teaspoons cornflour
• 2 unwaxed lemons
• 50 grams flaked almonds
• 300 millilitres double cream
• 325 grams jar lemon curd (see intro)
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• INGREDIENTS

  Serves: 8-12

  
  
  • 6 egg whites
  • 375 grams caster sugar
  • 2½ teaspoons cornflour
  • 2 unwaxed lemons
  • 50 grams flaked almonds
  • 300 millilitres double cream
  • 325 grams jar lemon curd (see intro)
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  ADDITIONAL INFORMATION

  MAKE AHEAD NOTE: Meringue base can be made 1 day ahead. Store in an airtight container until needed.

  Curd can be made up to 3 days ahead. Cover and store in fridge until needed. Stir before using.

  Almonds can be toasted a week ahead. When cold, store in an airtight container at room temperature until needed.

  Assemble the pavlova about 1 hour ahead of serving.

  STORE NOTE: Leftovers can be stored in fridge, loosely covered with clingfilm, for up to 1 day.
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