|Cornflour||1 Teaspoon (Leveled)|
|Lemons||2 , rind grated and juiced|
|Caster sugar||4 Ounce|
|Caster sugar||1 Ounce|
|Soured cream/Double cream||1⁄4 Pint|
Lay a sheet of silicone paper on a baking tray and mark an 8 inch (20 cm) circle on it.
Heat the oven to 325°F, 160°C, gas no. 3.
Whisk the egg whites with an electric or rotary hand whisk until they are stiff, then whisk in almost all the sugar, a spoonful at a time.
Blend the vinegar with the cornflour and whisk into the egg whites with the last spoonful of sugar.
Spread the meringue out to cover the circle on the baking tray, building up the sides to come higher than the centre.
Put the baking tray in the oven and then turn down the heat to 300°F, 150°C, gas no. 2 and bake for 1 hour; then turn off the oven and leave the Pavlova to become quite cold in the oven.
Now prepare the filling: put the lemon rind and juice in a measure and make up to 1/2 pint (300 ml) with cold water.
Put the cornflour and sugar in a small bowl and stir in the lemon mixture, pour into a saucepan and bring to the boil, stirring until it thickens.
Add the egg yolks, remove from the heat and stir until well blended.
Leave to cool.
Lightly whip the cream until it just forms soft peaks and fold it into the lemon mixture.
Place the Pavlova on a serving dish and spoon the filling into the centre.
Leave to stand for an hour in the refrigerator before serving.