Ingredients
Method
1.Preheat oven to 100°C. Place first six ingredients from the list above in a cake mixer and whisk on high for 10 minutes, until mixture is smooth and glossy.
2.Draw a 24-cm circle in pencil on a sheet of baking paper. Turn the paper over and place it on a baking tray. Pile egg mixture onto the circle.
3.Cook for 1 1/4 hours (don’t open the oven door during this time), then turn the heat off and leave pavlova inside the cooling oven for a further 1 hour.
4.While pavlova is cooking, whisk whole eggs, egg yolks and second measure of caster sugar in a saucepan until smooth. Place pan over a low heat, add butter, juice and lemon rind and whisk continuously until thick.
5.Beat cream and icing sugar until thick. Transfer the cooled pavlova to a serving plate and spread with cream.
6.Using a jug, drizzle lines of curd on the cream, then change direction and make more lines the opposite way. Run a skewer through curd to make a pattern.
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