Lemon Meringue Roulade

"Make your own lemon curd. Easy to prepare and is light and sweet."
 
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Ready In:
1hr 45mins
Ingredients:
6
Yields:
1 roll
Serves:
6-8
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ingredients

  • 5 egg whites
  • 141.74 g superfine sugar
  • 4.92 ml cornstarch
  • 283.49 g whipping cream
  • 118.29 ml lemon curd
  • powdered sugar, for dusting
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directions

  • Line jelly roll pan with parchment paper and lightly grease ensuring to grease sides as well.
  • Beat egg whites until stiff then gradually add in the sugar a teaspoon at a time. Add cornstarch last. Meringue should be stiff and not move when you roll the bowl on its side.
  • Spread into pan, smoothing the top and making level. Bake at 300 degrees about 45 minutes until firm to the touch.
  • Let cool five minutes then turn out onto another parchment paper dusted with powdered sugar. Leave the lining on untill meringue cools completely.
  • Whip cream until it holds it shape well, then fold in curd.
  • Spread over meringue, leaving a half inch gap on both short sides. Using paper to help roll.
  • Served sliced with a dusting of sugar.

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RECIPE SUBMITTED BY

I run a dining facility in a remote location. We feed about 100 people per meal period and new recipes are always welcome!
 
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