Food with JP Passion: Luscious Lemon Pavlova
By JP Kennedy
John Paul Kennedy is a self-taught cook and an avid fan of collecting cookery books with a passion for good old-fashioned home cooking. his passion for proper family cooking stems from his TWO Grandmothers who were both excellent cooks, one of whom was a trained chef. JP promises to bring us plenty of family-inspired recipes and tasty treats while showing us how to get the basics right.
First of all welcome back to my weekly food blog following the summer break. I hope you all managed to enjoy some downtime, maybe even a little staycation but more importantly
I hope you all managed to keep cooking and baking? I’m delighted to be back and the first recipe to share with you all comes from the queen of Pavlova’s; Nigella Lawson herself.
A few weeks back I was watching a rerun of one of her series and she made this pavlova which immediately inspired me as I adore citrus based desserts and the great thing about making Pavlova is it goes a long way and it’s a nice lighter option for post Sunday Roast dessert.
I tweeted; a pic of my Pavlova when I made it and I was thrilled to get a response from the queen herself exclaiming ‘Now that’s a beauty’. Believe this is and it went down a storm with all my family when I made it recently.
- 375g Castor sugar
- 6 egg whites
- 2.5 teaspoons of Cornflour
- 2 unwaxed lemons
- 50g flaked almonds
- 300ml double cream
- 325g lemon curd – about one jar’s worth
1. Preheat your oven to 180 degrees / Gas Mark 4 and line a baking sheet with parchment paper.
2. Beat the eggs until peaks form, then beat in the sugar a spoonful at a time until shiny and glossy and the meringue forms stiff peaks.
3. Sprinkle the cornflour over the meringue, then grate in the zest of one lemon and add two teaspoons of lemon juice.
4. Gently fold everything together being careful not to knock any of the air out of your meringue then mound onto your lined baking tray into a fat circle about 23cm in diameter and smooth the sides and top with a spatula
5. Pop into the oven then immediately turn the temperature down to 160degrees / Gas mark 2 and bake for 1 hour.
6. If you have time; leave your Pavlova to cool down completely in the oven with the oven door slightly ajar.
7. When you’re ready to serve (never decorate and assemble a Pavlova too far in advance) turn the Pavlova onto a flat plate or board. Toast your almonds over a medium heat on a dry pan until they start to go nice and golden.
8. Whip the cream until thick and airy but be careful not to over-whip or it will turn to butter!
9. Then smear the top of the Pavlova with lemon curd – it’s okay if some of it seeps down the sides – only adds to the beauty of it – and adorn with the cream.
10. Sprinkle on the toasted almonds and a final zesting of one lemon- Serve and Enjoy.
My sister and brother in law adore Pavlova. My sister gets very excited when she hears it’s Pavlova for Sunday dessert and over the summer month’s I have been trying many different versions and recipes but this has to be my favourite.
The Pavlova is crispy on the outside with a soft chew and fluffy and marshmallow like on the inside. Coupled with zesty lemon curd, double cream and the crunch of the toasted almonds, this recipe for me is now one of my go to favourites.
I hope you will all give it a try and enjoy!
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