Lemon Pavlova

By AnnieMro

Ingredients

• lemon cream:
• 4 egg whites, room temperature
• 1 cup granulated sugar
• 2 tsp each: cornstarch, white vinegar, vanilla
• 4 egg yolks
• 1/3 cup lemon juice
• 3/4 cup sugar
• 1 cup whipping cream

Preparation

Step 1

Line baking sheet with parchment paper. Trace a 9" circle on paper. With mixer, beat egg whites to soft peaks. Gradually beat in sugar, beating until sugar is dissolved and mixture holds stiff, shiny peaks. Stir together cornstarch, white vinegar and vanilla. Fold into egg whites. Spread onto circle, mounding sides up and in towards centre, making a shallow well. Place in preheated 350 degree F oven. Close oven door and immediately reduce temperature to 250 degrees. Bake for 1 1/4 to 1 1/2 hours or until dry. Turn off oven and leave in oven until cooled. Peel off parchment paper and place pavlova on a serving plate. On top of double boiler, beat egg yolks lightly. Stir in lemon juice and sugar. Cook over simmering water, stirring almost constantly, until thickened, about 8 mins. Let cool, stirring occasionally. Transfer to bowl, cover and refrigerate until cold. Just before serving, whip cream and fold into lemon mixture. Spread in centre of pavlova.