This lemon pavlova is a showstopper made for summer celebrations - Topped with lemon curd, basil and edible flowers, this ...

To make the curd, whisk the cornflour into the lemon juice until dissolved, then pour into a small saucepan, add all the remaining ingredients and place over a medium-low heat. This will take ...

Then set aside until it's time to add it to the pavlova. Place the lemon curd in a bowl and beat until it has loosened slightly. Taste and add some lemon zest and a spritz of juice if it's too sweet.

Bake in the oven for 1½ hours. 3. Turn off the oven with the meringue still inside and leave to cool for 30 minutes. 4. Lemon curd: Whisk the eggs, sugar and lemon juice over a double boiler of ...

Dance artists Anna Pillot and Caroline Butcher present "Pavlova with Lemon Curd," a unique world where contemporary dance meets cooking show. Set against a backdrop of interactive projection and ...

You can make the pavlova base one day before serving. Store in an airtight container somewhere dry and dark. Everyone should know how to make lemon curd. This tangy, creamy spread adds some ...

Homemade lemon curd is practically the definition of low ... but light sauce to spread on scones or biscuits, dollop on pavlova or cheesecake, or eat all on its own with a little whipped cream.