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“A lemon filling. From Celia Goodrick-Clark Recipe of the day. I made this for a dinner party - it was absolutely wonderful. I used non stick paper, put the pavlova on another sheet and rolled it up before it cooled. Simple to unroll and fill.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To make the pavlova: Beat the egg whites until soft peaks, then slowly add the sugar. When stiff, add the vanilla essence, white vinegar and boiling water.
  2. Spread the mixture about 2cm (3/4 inch) thick in the shape of a rectangle onto a foil-lined baking sheet. Sprinkle with a mixture of brown sugar and coconut and bake for 10 - 15 minutes at 150C/300Fgas 1-2. Cool and turn out onto a clean tea towel.
  3. To make the filling: beat the egg yolks lightly and add the sugar, lemon rind and juice. Microwave on medium until thick - check and stir at 30 second intervals. Cool and mix with the cream.
  4. Spread over the pavlova and roll up, using the tea towel to help.

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