{"id":174,"date":"2020-12-20T18:21:08","date_gmt":"2020-12-20T18:21:08","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=174"},"modified":"2020-12-21T19:34:34","modified_gmt":"2020-12-21T19:34:34","slug":"lemon-pavlova","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/174","title":{"rendered":"Lemon Pavlova"},"content":{"rendered":"\n

<\/p>Nigella Lawson<\/cite><\/blockquote>\n\n\n\n

(Originally from https:\/\/www.nigella.com\/recipes\/lemon-pavlova<\/a>)<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n

Serves: 8-12<\/p>\n\n\n\n

  • 6 egg whites<\/li>
  • 375 grams caster sugar<\/li>
  • 2\u00bd teaspoons cornflour<\/li>
  • 2 unwaxed lemons<\/li>
  • 50 grams flaked almonds<\/li>
  • 300 millilitres double cream<\/li>
  • 325 grams jar lemon curd<\/li><\/ul>\n\n\n\n

    Method<\/h2>\n\n\n\n
    1. Preheat the oven to 180\u00b0C\/160\u00b0C Fan\/gas mark 4\/350\u00b0F and line a baking tray with baking parchment. 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.<\/li>
    2. Sprinkle the cornflour over the meringue, then grate in the zest \u2013 a fine microplane is best for this \u2013 of 1 lemon and add 2 teaspoons of lemon juice.<\/li>
    3. Gently fold until everything is thoroughly mixed in. Mound onto the lined baking tray in a fat circle approximately 23cm\/10inches in diameter, smoothing the sides and the top with a knife or spatula.<\/li>
    4. Place in the oven, then immediately turn the temperature down to 150\u00b0C\/130\u00b0C Fan\/gas mark 2\/300\u00b0F, and cook for 1 hour.<\/li>
    5. Remove from the oven and leave to cool, but don\u2019t leave it anywhere cold as this will make it crack too quickly. If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open. When you\u2019re ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost \u2013 I do this before I sit down to the meal in question and let it stand till pudding time. This is so the tender marshmallow belly of the pav melds with the soft topping.<\/li>
    6. Toast the flaked almonds, by frying them in a dry pan over a medium to high heat until they have started to colour. Shake the pan at regular intervals and don\u2019t let them burn. This doesn\u2019t take more than a minute or so. When they\u2019re done, remove to a cold plate so that they don\u2019t carry on cooking.<\/li>
    7. Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a moment.<\/li>
    8. Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little. Taste the lemon curd (if it\u2019s shop-bought) and add some lemon zest and a spritz of juice if it\u2019s too sweet.<\/li>
    9. With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base. Now top with the whipped cream, peaking it rather as if it were a meringue topping. Sprinkle with the zest of the remaining lemon \u2013 you can grate this finely or coarsely as you wish \u2013 followed by the flaked almonds, and serve triumphantly.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

      Chewy meringue with lemon curd, cream and toasted almonds for crunch – Nigella Lawson<\/p>\n","protected":false},"author":2,"featured_media":175,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[12,39],"class_list":["post-174","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-dessert","tag-lemon"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=174"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/174\/revisions"}],"predecessor-version":[{"id":176,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/174\/revisions\/176"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/175"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}