Lemon Pavlova

Lemon Pavlova inspired by a recipe by Nigella Lawson. Sweet, crisp meringue, addictive lemon curd, a cloud of whipped cream and almonds – an absolutely divine combination! This was the recipe I used to relearn how to bake meringue, as everything bakes a little differently in my new oven (see the recipe).

It’s worth remembering that the baking times and temperatures given in the recipes on the Moje Wypieki blog are always approximate and depend on your oven and its settings. Every oven bakes slightly differently. So let’s get to know our ovens and listen to them – that way, our bakes will turn out beautifully every time :).

Ingredients for the Pavlova:

• 6 egg whites, from large eggs
• a pinch of salt
• 300 g caster sugar
• 1 tsp potato starch
• 1 tsp lemon juice

All ingredients should be at room temperature.

Place the egg whites and salt in the bowl of a stand mixer and whisk until stiff. Gradually add the sugar, one tablespoon at a time (this is important!), whisking continuously. After each addition, whisk thoroughly before adding the next portion. Continue whisking until the meringue is very stiff, thick and glossy. Add the lemon juice and whisk briefly. Sift in the potato starch and gently fold it in with a spatula.

Line a baking tray with baking paper. Draw a 22 cm circle on the paper. Spoon the meringue mixture onto the circle and shape it into a Pavlova, smoothing the surface and building up the sides with a spoon or spatula.

Preheat the oven to 180°C. Place the meringue in the oven and, after 5 minutes, reduce the temperature to 150°C. Bake for approximately 1½ hours.

Please note: I have had a different oven for some time now, and in this oven the Pavlova requires a slightly different temperature and baking time. In this case, preheat the oven to 150°C, place the meringue inside and, after 5 minutes, reduce the temperature to 110°C. Bake for 1 hour 45 minutes to 2 hours.

The baking time and temperature for Pavlova may vary depending on your oven and its settings. In either case, the meringue should remain pale, crisp on the outside and soft and marshmallowy in the centre. After baking, leave the Pavlova to cool completely in the oven with the door slightly ajar.

Additionally:

• lemon curd, prepared according to this recipe (you will not need all of it)
• 300 ml double cream, chilled
• ¼ cup flaked almonds, for sprinkling

Place the cooled Pavlova on a serving plate. Spread approximately 1 cup of lemon curd over the top, followed by the whipped cream (you can add 1 tbsp icing sugar to the cream). Sprinkle with the flaked almonds. Chill.

Enjoy!