- 6 egg whites, organic free-range
- 350 g granulated sugar
- 2 ½ teaspoons cornstarch
- 1 organic lemon, the zest
- 2 tsp lemon juice
- 300 ml organic heavy cream
For the lemon curd:
- 2 organic lemons, juice and zest
- 2 large eggs + 2 large egg yolks, organic, free-range
- 150 g granulated sugar
- 100 g unsalted butter
For the topping:
- peaches and apricots, washed and sliced (peel on or off as you please)
- Preheat the oven to 350° F (180° C) and line a baking tray with baking parchment.
- In the bowl of a stand mixer, or with a hand-held mixer, at medium speed, 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.
- Sprinkle the cornstarch over the meringue, then finely grate in the zest of 1 lemon and add the 2 tsp of lemon juice.
- Gently fold with movements from bottom to top, until everything is thoroughly mixed in. Mound onto the lined baking tray in a fat circle approximately 23cm/10inches in diameter, smoothing the sides and the top with a knife or an off-set spatula. (Since when it cooks it spreads some more, if you want you can make a smaller circle in diameter).
- Place in the oven, then immediately turn the temperature down to 300° F (150° C), and cook for 1 hour.
- Turn off the oven, and remove from the oven, leaving it to cool where it is not too cold or it will crack too quickly. I leave the pavlova inside the oven, heat off, with the door completely open, overnight. The next day I turn the pavlova upside down onto a large flat plate or board (I follow Nigella's suggestion to do this just before I sit down to the meal and let it stand till dessert time).
- Whip the cream until thick and airy. Set it aside for a moment.
- With a spatula, gently spread the lemon curd on top of the meringue base. Then, always gently, top with the whipped cream.
- With a gentle hand, arrange the sliced peaches and apricots on top of the pavlova. Serve and enjoy!
For the lemon curd:
- Beat the eggs, egg yolks, and sugar together.
- Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture, the lemon juice, and finely grated zest. Keep cooking gently, stirring constantly, until thickened.
- Pour into a bowl (or a jar). Keep in the fridge until time to use. (I cover the top of the curd with plastic like I would do with my pastry cream, so it doesn't dry out).
The meringue base can be made 1 day ahead. I made it the night before and left it in the oven, with the door open, overnight.
If you do not want to make your own lemon curd, you can use a jar of store-bought lemon curd, adjusting it for acidity after a taste test.
The Cook Time does not include the cooking of the lemon curd.
The prep time does not include the resting in the oven overnight.
Assemble the Pavlova about 1 hour before serving.
Leftovers can be stored in the fridge, loosely covered with plastic wrap, for 1-2 days.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: International
Keywords: pavlova, dessert, glutenfree, egg whites, lemon curd, lemon zest, lemon juice, stone fruit, summer