![](\"https:\/\/www.mostlyfood.co.uk\/Recipes\/lemonandlimepavlova_91318_16x9.jpg\")
<\/h4>\nFrom BBC Food<\/p>\n
<\/p>\n
End your meal on a high note with this citrus centrepiece topped with tangy passion fruit.<\/p>\n
<\/p>\n
150g\/5\u00bdoz caster sugar
\n3 free-range egg whites, whisked in a clean bowl until
\nstiff peaks form when the whisk is removed
\n\u00bd tsp sherry vinegar<\/p>\n
<\/h4>\n2 lemons, juice and zest
\n3 limes, juice and zest
\n175g\/6oz caster sugar
\n3 free-range eggs, plus 5 free-range egg yolks
\n150g\/5oz butter, softened
\n200g\/7oz double cream, whipped until soft peaks
\nform when the whisk is removed
\n12 passion fruit, pulp only, to serve<\/p>\n
<\/p>\n
Preheat the oven to 180C\/350F\/Gas 4. Line a baking tray with greaseproof paper.<\/p>\n
For the meringue, whisk the sugar, a tablespoon at a time, into the stiffened egg whites, until the mixture is smooth and glossy.<\/p>\n
Gently fold in the sherry vinegar.<\/p>\n
Spoon the meringue mixture onto the prepared baking tray to form a circle about 20cm\/8in in diameter. Spoon the remaining meringue in dollops around the edge of the meringue, forming swirls and peaks as you go.<\/p>\n
Transfer the meringue to the oven and immediately reduce the temperature to 150C\/300F\/Gas 2. Bake for 45-50 minutes, or until the meringue has hardened on the outside, but is still soft and chewy in the middle.<\/p>\n
Meanwhile, for the filling, place the lemon juice and zest, lime juice and zest, caster sugar, eggs, egg yolks and 75g\/2\u00beoz of the butter into a heavy-based pan. Whisk over a medium heat until the sugar has dissolved and the mixture is smooth and thick enough to coat the back of a spoon.<\/p>\n
Add the remaining butter, stirring continuously. Continue to stir until all of the butter has melted and the mixture has thickened considerably.<\/p>\n
Remove the mixture from the heat and whisk a little, then set aside until completely cool.<\/p>\n
To serve, place the meringue into the centre of a serving platter. Spoon the lemon and lime filling mixture into the centre, then top with the whipped cream and passion fruit pulp.<\/p>\n
Top recipe tip
\nChoose wrinkled passion fruit as the ones that appear dried-out are often the ripest.<\/p>\n
<\/p>\n
By Simon Rimmer
\nFrom Something for the Weekend<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
From BBC Food End your meal on a high note with this citrus centrepiece topped with tangy passion fruit. Ingredients For the meringue 150g\/5\u00bdoz caster sugar 3 free-range […]<\/p>\n","protected":false},"author":2,"featured_media":19910,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3481,287],"tags":[149,434,2849,2461],"class_list":["post-15905","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-dessert","tag-lemons","tag-pavlova","tag-recipes"],"yoast_head":"\n