Tue, 6 March 2018
Ingredients
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
Method
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!
