Mini egg pavlova with lemon curd

The addition of lemon juice not only adds a lovely zingy flavour to your meringue, but also gives it its gorgeous marshmallowy texture in the middle. You can make the meringue ahead, leaving it to cool in the oven overnight, and store it in an airtight container for 3-4 days or frozen for a month.

Ingredients

Serves: 6-8

Ready in: 1½hrs, plus cooling

For the meringue

• 4 large egg whites
  
• 225g caster sugar
• 1 tsp cornflour
• 1 lemon, zest finely grated, and juiced, plus extra lemon zest to serve (optional)

For the topping

• 300ml double cream
• 1 tbsp icing sugar
• 1 x 320g jar Co-op Irresistible lemon curd
• 160g mini eggs
• Milk chocolate, to serve (optional)

Method

1. Preheat the oven to 140°C/fan 120°C/gas 1. Using a pencil, draw a 20-22cm circle on a sheet of baking paper and put on a baking tray.
   
2. In a large, clean bowl, whisk the egg whites until they form stiff peaks. Gradually whisk in the caster sugar until the meringue is stiff and shiny. Add the cornflour and 1 tsp lemon juice and whisk briefly. Scatter over the lemon zest and gently fold in using a large metal spoon.
3.  Pile the meringue mixture onto the centre of the circle, then use a palette knife or the back of a large metal spoon to spread the mixture so it fills the circle. Make a shallow dip in the middle to accommodate the filling.
4.  Bake the meringue for 1hr, then turn the oven off and leave it inside to cool completely (this will take a few hours, or leave it overnight).
5.  Meanwhile, make the topping! Whip the cream with the icing sugar until it forms soft peaks. Put the lemon curd in a bowl and beat with a wooden spoon to loosen it. Add a squeeze of lemon juice, stir again to combine and set aside.
6.  Slide the cooled meringue onto a serving plate. Spoon the lemon curd over the meringue base, then pile the whipped cream on top and decorate with the mini eggs. Finish with some milk chocolate shavings or curls of lemon zest, and serve.