Lemon curd pavlova
Take your pavlova to the next level with some cheffy tricks from John Torode.
Ingredients
For the pavlova
- ½ tsp vanilla extract
- ½ tsp lemon extract
- ½ tsp Champagne vinegar or white wine vinegar
- 2 tsp hot water
- 4 free-range egg whites
- 80g/3oz sugar
- 1 tsp cornflour
For the lemon curd
- 2 free-range egg yolks
- 160²µ/5¾´Ç³ú sugar
- 100ml/3½fl oz lemon Juice
- 2 tsp lime juice
- 60²µ/2¼´Ç³ú butter
For the candied peel
To serve
- whipped cream
Method
Preheat the oven for 135C/115C Fan/Gas 1. Line a large baking tray with baking paper.
Dissolve the vanilla essence, lemon essence and vinegar in the hot water.
Using an electric mixer, whisk the egg whites until stiff in a very clean bowl. Fold in the sugar and cornflour and continue to whisk for 2 minutes, then add the water mixture and beat until stiff peaks form.
Using a very large kitchen spoon make 12 large quenelles from the meringue mixture and place on the lined tray. Cook the meringue for 1 hour, then turn the oven off and leave the meringue in the oven overnight.
Meanwhile, for the lemon curd. Whisk the yolks and sugar until smooth and pale. Stir in the lemon and lime juice. Put the mixture through a sieve into a heatproof bowl. Add the butter. Put the bowl over a pan of gently simmering water and cook the curd until smooth and thickened.
For the candied peel. Bring a small saucepan of water to the boil, add the rinds and cook for 20 seconds. Strain and boil again in fresh water. For the third boil, add the sugar to 100ml/3½fl oz water and heat gently until dissolved. Return the rind to the pan. Once the liquid has reduced to a syrup remove from the heat. Carefully remove the rind (boiling sugar gets very hot) and set aside to cool.
Mix the curd with the whipped cream. Top the pavlovas with the whipped cream mixture and some candied peel. Serve 3 mini pavlovas per person.