Lemon chiffon pavlova
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Lemon chiffon pavlova
Serves: 8
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
340Kcal
Fat
21gr
Saturates
13gr
Carbs
34gr
Sugars
33gr
Fibre
37gr
Protein
2gr
Salt
0.1gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 4 large egg whites
- 225g caster sugar
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 300ml double cream
- 100g lemon curd
- zest of 1 lemon, juice of ½ lemon, plus extra zest, to serve
- edible rose petals (fresh or dried)
Step by step
Get ahead
Make to the end of step 3 up to three days ahead; store the meringue in an airtight container.
- Preheat the oven to 140°C, fan 120°C, gas 1. In a large, clean bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in the sugar, then the cornflour and vinegar.
- Pile the mixture onto a baking tray lined with baking paper to form a circle 22cm in diameter. Make peaks in the meringue.
- Bake for 1 hour, then turn the oven off and leave the meringue inside until the oven and the meringue are cold – overnight is ideal.
- For the topping, whip the cream with the lemon curd, lemon zest and juice until it forms soft peaks. Pile it onto the pavlova and top with lots of curls of extra lemon zest and edible rose petals.
