For the pavlova

2ml vanilla essence

2ml lemon essence

2ml Champagne vinegar or white wine vinegar

2 tsp hot water

4 free-range egg whites

80g/3oz sugar

1 tsp cornflour

For the lemon curd

2 free-range egg yolks

160g/5¾oz sugar

100ml/3½fl oz lemon Juice

2 tsp lime juice

60g/2¼oz lactose free butter

To serve

whipped lactose free cream

400g punnet blueberries

Serves - 4


Preheat the oven for 135C/115C Fan/Gas 1. Line a large baking tray with baking paper.

Dissolve the vanilla essence, lemon essence and vinegar in the hot water.

Using an electric mixer, whisk the egg whites until stiff in a very clean bowl.

Fold in the sugar and cornflour and continue to whisk for 2 minutes, then add the water mixture and beat until stiff peaks form.

Using a very large kitchen spoon make 12 large quenelles from the meringue mixture and place on the lined tray.

Cook the meringue for 1 hour, then turn the oven off and leave the meringue in the oven overnight.

Meanwhile, for the lemon curd. Whisk the yolks and sugar until smooth and pale. Stir in the lemon and lime juice.

Put the mixture through a sieve into a heatproof bowl. Add the lactose free butter.

Put the bowl over a pan of gently simmering water and cook the curd until smooth and thickened.

Mix the curd with the lactose free whipped cream. Top the pavlovas with the whipped lactose free cream mixture and the blueberries.

Recipe adapted from: Good Food
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