Our use of cookies

Some cookies are necessary for us to manage how our website behaves while other optional, or non-necessary, cookies help us to analyse website usage. You can Accept All or Reject All optional cookies or control individual cookie types below.

You can read more in our Cookie Notice

Functional

These cookies enable core functionality such as security, network management, and accessibility. You may disable these by changing your browser settings, but this may affect how the website functions.

Analytics cookies

Analytical cookies help us to improve our website by collecting and reporting information on its usage.

Third-Party Cookies

These cookies are set by a website other than the website you are visiting usually as a result of some embedded content such as a video, a social media share or a like button or a contact map

Dairy Council

Baking + Desserts

Lemon pavlova

By Jill Stewart
@JillBakes_
Servings
8 - 10
By Jill Stewart
@JillBakes_

Ingredients

Pavlova: 

6 large egg whites 

330g caster sugar

1 heaped tsp cornflour 

1 tsp white wine vinegar 

1 tsp vanilla extract 

Filling: 

500ml NI double cream 

3 heaped tbsp bought lemon curd or you can make your own 

Decoration:

Selection of fresh fruit

Servings
8 - 10

Method

Preheat oven to 140C Fan. Line a large baking tray with a sheet of baking paper. Draw a large circle using a plate as a guide (about 30cm). 

Make sure your bowl and whisk is totally clean and grease-free. I rub my bowl with a little drop of white wine vinegar - any grease will stop your egg whites whipping up. 

Put the egg whites into the bowl of a stand mixer and whisk on high speed for a few minutes until soft peaks form (be careful not to get any yolk in). Then add the sugar 1 tsp at a time, whisking until it forms stiff peaks and is glossy-this can take a good 5-10 minutes. 

Mix the vinegar and cornflour together in a cup. Add this to the whisked egg whites along with the vanilla and mix.

Dollop the meringue to fill the circle and use a palette knife or spatula to smooth out the sides. Flatten the middle of the meringue slightly with a spoon, as the filling will be added into this later. 

 Place into the oven and reduce the temperature to 120C fan. Bake for 60-70 minutes, until hard but still white. Switch off the oven, leave the oven door shut and leave the pavlova inside for an hour or preferably overnight to cool and dry. 

To assemble, whip the cream with a hand mixer or with a whisk until it just holds its shape - be careful not to overwhip. 

Fold the lemon curd through the cream and spoon onto the meringue. Smooth out with a spoon. 

Drizzle over the extra lemon curd. Add fresh fruit of your choice. Best served on the day but will keep in the fridge for 1-2 days.