Lemon Meringue Roulade
An extremely light, easy to make rolled soft meringue, filled with the ever popular lemon curd making it zesty with a little sharpness to counteract the sweetness of the meringue roulade. The filling can be made with any curd, soft whipped cream mixed with fruits, beaten soft cream cheese with nuts and dried fruits or anything you can think of – within reason!
Preparation time: 20 minutes Quantity: Serves 6 Cooking time: 20 - 25 minutes
Ingredients
5 egg whites – medium or large
125g / 5 oz caster sugar
1 teaspoon cornflour
1/4 lemon zest (optional)
1 teaspoon lemon juice (optional)
1/2 jar lemon curd
Method
- Whisk the egg whites with half the sugar till soft peeks
- Then whisk in the rest of the sugar
- And then whisk in the cornflour, juice and zest (optional)
- Prepare a flat tray covered in greased greaseproof paper
- Spoon on the meringue mix, spread out to a smooth rectangle, roughly 2 cm thick
- Bake in a preheated oven gas 1-2 /120*c / 250*f - for 20 if set and not too sticky take out, if a little under cooked put back in for 5 minutes
- Cool a little, 5 - 10 minutes
- Turn out on to an icing sugar coated piece of greaseproof paper
- Cool completely
- Spread with beaten lemon curd
- Roll to form a roulade shape
- Dust with icing sugar and serve