A pavlova is a meringue dessert which is named after the famous Russian ballerina Anna Pavlova.  This dessert was created in her honour when she toured Australia and New Zealand in the 1920s.  There has been much argument about whether it was created in Australia or in New Zealand (it seems more likely to have been New Zealand) but it is an important dish in both countries.

In this recipe I will honour the New Zealanders by topping the pavlova with kiwi fruits.  Of course if you cannot get kiwis then it can be topped with any fruits - berries work particularly well.

It is called a lemon pavlova because instead of topping with sweetened cream as in most pavlova recipes, this one has a delicious slightly tart lemony cream which really goes well with the sweet meringue.  It is quite the most delicious pavlova I have ever tasted and most of my guests who are lucky enough to have had it are in concurrence.

Now, I said that this recipe was easy so my advice is to buy a ready made meringue base.  There are excellent bases available in most supermarkets.  And then you won't have loads of egg yolks to get rid of either.  If you do this then you really can create this dessert in 5 minutes and look like you have slaved away.  However if it is an extra special occasion or if it goes against the grain to buy a pre-prepared product then I shall provide a recipe for the meringue base - which really isn't hard.

Meringue Base (if you are going to make it)

Ingredients

5 egg whites
pinch salt
225 g (8 oz) castor sugar
1 teaspoon white vinegar
1/2 teaspoon vanilla essence
2 level teaspoons cornflour

Method

Preheat oven to 400F(200C).
Lightly grease oven tray, line with baking paper or use silicone baking sheet.

Beat the whites of eggs with a pinch of salt until stiff (until peaks form).
Continue beating, gradually adding sugar, vinegar and vanilla, until of thick consistency.
Lightly fold in cornflour.

Pile mixture into circular shape, making hollow in centre for filling.
(Mixture will swell during cooking) 

Electric oven: turn oven to 250F (130C) and bake undisturbed for 1 1/2 hours.
Gas oven: bake at 400F (200C) for ten minutes, then turn oven to 250F (130C) and bake a further hour.
(Fan forced oven: temperature and time needs to be adjusted accordingly.)

Turn oven off, leave pavlova in oven until cool.

Filling

Ingredients

250 ml (1/2 pint) double or whipping cream

juice of three large lemons

1/2 can condensed milk

4 - 5 kiwi fruits

Method

Place the condensed milk, cream and lemon juice in a bowl and beat until blended and the mixture is thick and creamy.

Spread cream mix onto the top of the pavlova.

Peel and slice the kiwi fruit and arrange attractively on top of the pavlova.

Enjoy!