3 large egg whites (at room temperature)
1 cup superfine sugar
1/4 teaspoon cider vinegar
1 teaspoon cornstarch
2 large fresh eggs (at room temperature)
1 large, fresh lemon
1/2 cup superfine sugar
4 tablespoons butter
8 ounces heavy cream, whipped (optional)
Lightly grease a cookie sheet, then lay a piece of wax paper over it and grease the paper. Heat oven to 300 degrees F.
In a very clean mixing bowl, place egg whites and whisk until soft peaks start to form.
Add the 1 cup superfine sugar, about 1/6 of a cup at a time, whisking briefly after each addition. When all the sugar has been added, quickly whisk in the vinegar and cornstarch.
Pour the meringue onto the lined baking sheet and spread into an 8-inch diameter circle. Try to use circular movements to spread the mixture, starting from the center and spreading outward.
Place in the oven; immediately turn heat down to 275 degrees F and bake for 1 hour.
After the hour is up, turn off the heat, but leave the Pavlova in the oven until the oven is completely cold — preferably overnight.
When the meringue is completely cool, prepare the lemon curd.
In a medium-size metal bowl whisk the eggs and lemon juice together, then add lemon rind and sugar.
Add butter in little pieces.
Place bowl so that it sits over a pan of simmering water. Stir occasionally until the curd thickens, about 10 to 15 minutes.
Remove from the heat, then cool.
When curd is cool, carefully remove the wax paper from the Pavlova and place it on a serving dish.
Just before serving, pour the cooled lemon curd over the meringue.
To finish the dish and make it extra-rich, serve with whipped cream.
This lemon curd keeps well if refrigerated in a sealed container.
Great Britain Recipes