Lemon pavlova

View the full article on guardian.co.uk

Serves 8-12

Step 1
Should you want, proceed as follows: whisk together 2 large eggs, the yolks from 2 further large eggs and 150g caster sugar in a heavy-.

Step 2
based saucepan (off the heat).

Step 3
Add the finely grated zest and juice of 2 unwaxed lemons and 100g soft unsalted butter, cut into 1cm cubes or teaspooned out into similar-sized blobs, and put the pan over a medium heat, stirring constantly with a little flat whisk, until thickened.

Step 4
This will take around 5-7 minutes, but keep taking it off the heat – stirring or whisking all the while – at regular intervals during this time.

Step 5
When thickened, pour and scrape into a cold bowl and let it cool, stirring occasionally.

Step 6
Preheat the oven to 180C/gas 4 and line a baking tray with baking parchment.

Step 7
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.

Step 8
Sprinkle the cornflour 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.

Step 9
Gently fold until everything is thoroughly mixed in.

Step 10
Mound onto the lined baking tray in a fat circle approximately 23cm in diameter, smoothing the sides and the top with a knife or spatula.

Step 11
Place in the oven, then immediately turn the temperature down to 150C/gas 2, and cook for 1 hour.

Step 12
Remove from the oven and leave to cool, but don’t leave it anywhere cold as this will make it crack too quickly.

Step 13
If you think your kitchen is too cool, then leave the pavlova inside the oven with the door completely open.

Step 14
When you’re ready to eat, turn the pavlova onto a large flat plate or board with the underside uppermost – I do this before I sit down to the meal in question and let it stand till pudding time.

Step 15
Toast the almonds by frying them in a dry pan over a medium to high heat until they have started to colour.

Step 16
Shake the pan at regular intervals and don’t let them burn.

Step 17
When they’re done, remove to a cold plate so that they don’t carry on cooking.

Step 18
Whip the cream until thick and airy but still with a soft voluptuousness about it, and set it aside for a mo.

Step 19
Put the lemon curd into a bowl and beat it with a wooden spoon or spatula to loosen it a little.

Step 20
Taste the lemon curd (if it’s shop-bought) and add some lemon zest and a spritz of juice if it’s too sweet.

Step 21
With a light hand, a glad heart and a spatula, spread the lemon curd on top of the meringue base.

Step 22
Now top with the whipped cream, peaking it rather as if it were a meringue topping.

Step 23
Sprinkle with the zest of the remaining lemon – you can grate this finely or coarsely as you wish – followed by the flaked almonds, and serve triumphantly.

Step 24
Click here to buy a copy for £20 from the Guardian Bookshop.