Nigella Lawson Lemon Pavlova Recipe

Lemon Pavlova Recipe Nigella Lawson Food Network

WebJan 2, 2020 · Directions. Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4 and line a baking tray with baking parchment. Beat the …

Rating: 5/5(3)
1. Preheat the oven to 180 degrees C (350 degrees F)/gas mark 4 and line a baking tray with baking parchment.
2. 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.
3. Sprinkle the cornflour (cornstarch) over the meringue, then grate in the zest--a fine microplane is best for this--of 1 lemon and add 2 teaspoons of lemon juice.
4. Gently fold until everything is thoroughly mixed. Mound onto the lined baking tray in a fat circle approximately 23 centimeters (10 inches) in diameter, smoothing the sides and the top with a knife or spatula.

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Lemon and Blueberry Pavlova Simply Nigella

WebApr 20, 2019 · Make the lemon curd. Place a large, heatproof bowl over a large pot with 2 inches of simmer water. Place all the ingredients for the …

1. Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper. Trace an 8 inch cake or pie pan onto the middle of the paper. Flip the sheet over so the pencil mark is underneath.
2. Place six egg whites in a large bowl or stand mixer. Whip until egg starts to become foamy. Add sugar, 1 tablespoon at a time, until sugar is incorporated. Whip until stiff, shiny peaks form. Sprinkle in the cornstarch, lemon juice and zest. Gently fold in with a rubber spatula.
3. Mound meringue onto the circle drawn on the parchment. Smooth the top and sides with an offset or rubber spatula, using the circle as a guide. Place the baking sheet into the oven and immediately LOWER OVEN TEMPERATURE to 300°F (150°C). Bake for about 1 hour. Meringue should look dry but the center will be soft when poked. It's fine if cracks form. Turn off oven, leave door slightly open (prop open with a wooden spoon) and allow to cool completely in the oven.(* This step may be done the night before, leaving meringue in oven overnight.)
4. Make the lemon curd. Place a large, heatproof bowl over a large pot with 2 inches of simmer water. Place all the ingredients for the lemon curd into the bowl. Whisk to combine. Continuing whisking until mixture thickens. Dip the back of a spoon into the curd and draw a line with your finger. If the line holds, the curd is ready.

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