- 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
- 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
- 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
- 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
- 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.