John Torode served up a delicious Australian Lemon pavlova with lemon curd dessert on Saturday Kitchen.

The ingredients for the pavlova are: 2ml vanilla essence, 2ml lemon essence, 2ml Champagne vinegar or white wine vinegar, 2 tsp hot water, 4 free-range egg whites, 80g sugar and 1 tsp cornflour.

For the lemon curd: 2 free-range egg yolks, 160g sugar, 100ml lemon Juice, 2 tsp lime juice and 60g butter.

For the candied peel: 1 lemon, rind only, julienned, 1 lime, rind only, julienned and 100g sugar.

To serve: whipped cream.