Lemon and Blueberry Pavlova

cookbooksonrepeat.com

Tuemark2

subheading: For the Meringue:

6 large egg whites

1 ½ cups (280 g) granulated sugar

2 ½ tsp cornstarch

2 tsp lemon juice

2 tsp lemon zest, plus extra for garnish

⅓ cup sliced, toasted almonds

8 to 10 leaves mint, for garnish

subheading: For the Lemon Curd (makes 1 ¼ cups):

5 tbsp (60 g) butter, cubed

½ cup (70 g) granulated sugar

6 large egg yolks

1 tbsp lemon zest

⅓ cup (70 ml) lemon juice, freshly squeezed (about 4 lemons)

subheading: For the Whipped Cream:

2 cups (500 ml) heavy cream

2 tbsp granulated sugar

½ tsp vanilla extract

Directions at cookbooksonrepeat.com

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