I started by making the Lemon Curd from Nigella's book 'HOW TO EAT'; I doubled the quantities AND added the 'left over' yolks from the eggs separated ready for the meringue. The curd was perfect and a jar saved for later. For the Pavlova, I toasted the almonds on a baking tray before turning the oven down ready for the meringue. The verdict: WOW!
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