Meringue with lemon curd, cream, hazelnuts, primroses and sorrel

Spring

This pretty Easter pavlova really makes the most of good free range eggs. Crisp and sweet, pillowy meringue generously topped with sharp, fragrant lemon curd. If you have primroses in the garden then scatter a few over; they have a subtle floral note and look absolutely lovely. Wild sorrel tastes like lemony gooseberries. It’s sharp and colourful and a smart foil to sugary meringue.

Serves 6

Ingredients

For the meringue

4 egg whites
200g unrefined caster sugar

For the lemon curd

Finely grated zest of 3 lemons
200ml lemon juice
125g unsalted butter
450g caster or granulated sugar
4 large eggs, whisked

To serve

300ml double cream
35g toasted hazelnuts, lightly bashed
A small bunch of fresh primrose flowers, picked
Small handful of young sorrel leaves

Method

Preheat the oven to 120°C.

Place the egg whites in a large clean bowl or in the bowl of your kitchen mixer. Whisk with a hand-held electric whisk, or switch the machine on, and beat until the whites hold soft peaks.

Add the sugar one large spoonful at a time until it is all incorporated. Continue to whisk for 6–8 minutes until the meringue is thick, pale, smooth and glossy.

Lightly grease a sheet of baking parchment and lay it over a large flat baking tray at least 30cm x 30cm in size. Spoon the meringue onto the tray, shaping it into a large round with slightly peaked edges. It doesn’t have to be perfect.

Bake for 25–30 minutes at 120°C, then turn the oven down to 90°C and cook for a further 2 hours. Remove and allow to cool completely. If you’re not using the meringue straight away, store it in an airtight container.

To make the lemon curd, put the lemon zest and juice, butter and sugar into a heatproof bowl set over a pan of simmering water. Slowly whisk until the butter has melted and the mixture is smooth.

Pour in the eggs and whisk every few moments until thick and creamy; this will take about 8–10 minutes.

As soon as it has thickened, pour the lemon curd through a sieve into a clean bowl. You may have to encourage it through as it will now be quite thick. Leave to cool completely before refrigerating.

To serve, whisk the double cream until thick and pillowy. Spoon the cream over the meringue base, spreading it roughly out towards the edges.

Generously top with the chilled lemon curd, swirling it over the cream, then sprinkle with the hazelnuts.

Finish with freshly picked primrose flowers, if in season, and a little scattering of citrusy sorrel. Serve straight away.

Any remaining lemon curd will keep well in the fridge for at least a week.

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