Luscious lemon pavlova recipe | Simply Nigella – BBC


I make the pavlovas pillowy base in advance To do this, I start by whisking egg whites What I’m waiting for is the stage at which they form satiny peaks then I patiently beat in my caster sugar one spoon at a time Patience is not one of my outstanding qualities But it’s necessary here I derive great satisfaction from watching the meringue slowly become glossier once the mixture is stiff and shiny I turn meringue into pavlova base-to-be with the addition of two ingredients first, corn flour usually this is combined with vinegar in a Pav but this being a lemon pavlova, I’m using lemon juice as well as the finely grated zest, which is where all the flavour resides then it’s a case of just folding everything gently together now, a little culinary crafting I dab the four corners of a sheet of grease-proof paper with the mixture I have left on the whisk which will act as a glue to stop the sheet slipping on the baking tray I adore how the snowy marshmallow spills onto the sheet In all it’s alpine glory I’m aiming for a regular circular shape or as regular as I can get it which means a lot of flattening and smoothing but I find this rather restful It’ll take about an hour to cook and then it can be left to cool in the switched off oven I’ll wait until just before my friends arrive tomorrow before piling it up into a pavlova proper the pavlova base is cooled it’s been cooled for a while and resting cracks will appear, don’t worry this happens, and besides as ever, I flip it over I always do this because I love the way the tender part of the pavlova base, like a marshmallow hits the smoothness of the cream but actually, I am departing from tradition here because what goes on next is not cream but lemon curd I’m happy to use lemon curd from a jar providing it’s good and zingy, and if not you can always add some lemon zest and lemon juice don’t be alarmed if some of it drips, down the side of the meringue base I rather love that Push it to the sides, it will drip more as it stands And now, I will drape The curd with the cream Whipped but not too whipped Coax it to the edges I’ve got a lot of almonds I’ve toasted By which I mean, I’ve tossed them up in a dry hot frying pan until they’re this colour You need a lot, this isn’t just decoration It’s so that you get a good amount of crunch I always think of this a bit like, er an upside down lemon meringue pie And finally, some lemon zest And I just can’t wait to sink into this lemony lusciousness

  1. Mike Earls

    she uses dim lighting like you are watching her cook in a cafe in the evening….totally different than the bright lights of many cooking shows…IMHO

  2. leitmotif4me

    Googled the recipe.

    INGREDIENTS
    Serves: 8-12

    METRICCUPS
    6 egg whites
    1¾ cups superfine sugar
    2½ teaspoons cornstarch
    2 unwaxed lemons
    ½ cup slivered almonds
    1¼ cups heavy cream
    1⅓ cups jar lemon curd (see intro)

    Place in a preheated oven at 350 degrees, turn the temperature down to 300 degrees and bake for one hour. Remove and cool at room temperature, or in the oven with the door open if your kitchen is too cool.

  3. Lucie Casavant

    j  aimerais  avoir  la  recette  de gateau  aux amandes  et  abricots  de simplement  nigella  épisode     1     zeste  émission  simplement  nigella            pour  m  écrit  est  [email protected]    merci

  4. pare brough

    My favorite cook.shes awesome in my book. everything she cooks makes me hungry.Her lemon MERINGUE PAVLOVA YUMMY. And her chocolate receipes
    she even uses our good old nz chocolate..you go girl.

  5. Knappa22

    Awful appearance.
    Flipping it is a mistake. Pavlova should have a slight indentation in the centre with an outer edge of raised peaks.
    You then mirror that when you fill the centre with cream, by raising that into peaks too.
    This one looks like some sort of giant flat biscuit.

  6. Michael Miller

    Why use lemon 🍋 curd from a jar after all that work? Use the leftover egg yolks from the meringue and make the lemon curd from ‘scratch’! The flavor is superior to anything out of a ‘jar’!

  7. Audra Eden

    Just the thing for the girlz to do at a sleepover. Get the 12 year olds to make this. Several techniques will be learned, use ripe berries if only as a garnish. Elegance.

  8. Ric Owens

    1. Dat shit is not hostess ready….how dare u serve that to the room.
    2. Whenever I see her I think of Cocaine. I’m sure she used it to keep her weight down. Her hips are some of the biggest in Britain. 🤔

  9. Lilian L

    Person who just makes tv shows to market herself and she always hides some ingrediands and some steps.She is not respectful personality.

  10. flyboy13131

    Not to sound crude , but she could put cow shit on a Triscuit , and make me want to eat it .
    She’d have no problems selling ice to Eskimos . (Hope that’s not politically charged )
    I totally mean this as a compliment. Nigella’s awesome !

  11. A D

    The messy lemon pavlov in the video thumbnail
    If it were not for Nigella… nobody would click on the video.
    Queen of messy cooking!

  12. Sandra Coffie

    To much of an egg, I get diarrhea, egg whites and egg curd, no for me, Pavlova it is meringue with fresh fruit and whipped cream, , sorry nigela you flopped with me

  13. Rosemary DeMarco

    Beautiful sexy Nigella! I have been watching you since the beginning 🙂 you are an Incredible person and chef! You rock sister 💕

  14. kiwigal

    Cornflour is where people go wrong with Pavalova. If you want a nice crisp meringue with a sticky chewy middle DO NOT use cornflour.

  15. kim Lanoue

    Watching this is so sexy and seductive. I don’t know what the heck this dessert is but I must make this in the nude with candles and and curtains billowing in the wind. Some sexy jazz music with my husband next to waiting for a taste. I must make this. Nigella you never disappoint. Thank you 😊 from the U.S.

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