• 6 egg whites
• 13oz caster sugar
• 2½ tsp cornflour
• 2 lemons
• 10½fl oz double cream
• 11½oz jar lemon curd
• 1¾oz flaked almonds, toasted

Now, preheat your oven to 180 degrees. Then all you need to do is whip up the meringue first until it is stiff and pulling up in peaks, then beat in the caster sugar one spoonful at a time.

Now add the cornflour, stir in lemon zest made from the skin of the lemon, add two teaspoons of lemon juice, and gently fold everything in together.

Spoon the meringue onto a lined baking tray and push it into the shape of a circular cake. Make sure the top is completely smooth, which you can do with a knife. Once shaped, put the meringue in the oven and immediately reduce the temperature to 150C. Cook it for an hour.

After it has cooked, allow it to cool down. Once completely cold, put it onto a plate with the bottom of the pavlova now the top part.

Whip the double cream, until it is completely stiff. Spread the lemon curd all over the top of the meringue, being careful not to press down too hard or the meringue will crack. Add the whipped cream on top and, if you like, finish off with a sprinkle of lemon zest and the almond flakes. Serve.

Watch Nigella make her Lemon Pavlova in the video below. Honestly, it couldn’t be easier.

And, if you make this and like it, why not try Nigella’s Salted Chocolate Tart too? I did make that last week, and it was scrumptious.