Adapted from Nigella.com
6 eggs whites, room temperature
375g caster sugar
3 tsps cornflour
1 tsp white vinegar
2 tsps lemon juice
Zest 1 large lemon
1 large lemon
2 egg yolks
150g caster sugar
Juice 1 lemon
Preheat the oven to 180°c.
Line a baking tray with wax paper.
In a clean bowl of a stand mixer or hand mixer, whisk the egg whites until shiny and thickened. Add the sugar 1 tablespoon at a time until all used. The meringue will be thick and glossy.
Add the zest, vinegar and lemon juice just to thoroughly combine.
Sprinkle the cornflour and mix again just until combined.
Place the meringue in a circle on the prepared tray and reduce the heat immediately to 150°C bake for an hour until crisp on the outside and thoroughly cooked. Leave longer if needed, turn off the oven and leave to cool with the door slightly open.
Whip the cream to soft peaks.
In a fry pan on low heat add the almonds and gently toast until golden brown, keep an eye as they burn quickly . Set aside to cool.
Whisk the eggs, egg yolks,lemon juice and sugar together.
Melt the butter on low heat then add the egg mixture to the melted butter.
Stir on medium heat until thickened then set aside to cool completely.
Assemble the pavlova by removing the wax paper, add the lemon curd and then the cream, then sprinkle with the toasted almonds.
Serve and enjoy.