Nigella's Lemon pavlova 🍋

My sister invited the family round for a meal and I offered to take a pud. I wanted to make something easy and not too heavy but at the same time big enough to feed everyone!

This was perfect and went down a treat and tastes so yummy! 

Serves 8-12

6 egg whites
375g caster sugar
2 1/2 tsps cornflour
2 unwaxed lemons
50g flaked almonds
300ml double cream
1 325g jar lemon curd

1. Preheat the oven to 180°C/gas mark 4/350°F and line a baking tray with baking parchment. Beat the egg whites well until peaks form, it's important that the peaks are there or the mixture won't thicken later!
2. Beat in the sugar a spoonful at a time until the meringue is stiff and shiny. 
3. Sprinkle the cornflour over the meringue, then grate in the zest of 1 lemon and add 2 tsps of lemon juice.
4. Gently fold until everything is mixed in. Mound onto the lined baking tray in a fat circle approx 10inches in diameter, smoothing the sides and the top with a knife
5. Place in the oven, then immediately turn the temperature down to 150°C/gas mark 2/300°F, and cook for 1 hour.
6. Turn off the oven and leave the pavlova inside with the door completely open to cool. This will stop it cracking too quickly. When ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost. 
7. Toast the flaked almonds in a dry pan over a medium to high heat for a min or so until they have started to colour. 
Shake the pan at regular intervals and don’t let them burn. When they’re done, remove to a cold plate so that they don’t carry on cooking.
8. Whip the cream until thick and set it aside. Don't over whip, you want to be able to spread it easily. 
9. Put the lemon curd into a bowl and beat it with a wooden spoon to loosen. Taste the lemon curd and add some lemon zest and a splash of juice if it’s too sweet.
10. Lightly spread the lemon curd on top of the meringue base and top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon – followed by the flaked almonds and serve. 
11. Don't be put off if the meringue cracks, it doesn't affect the soft gooey taste, ummmmmm!! 

✔️top tip: make the meringue a day ahead and store in a airtight container

Check it out on Instagram #dawndishes
lemon pavalova 🍋