Lemon Meringue Roulade

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READY IN: 1hr 45mins
SERVES: 6-8
YIELD: 1 roll
UNITS: US

INGREDIENTS

Nutrition
  • 5
    egg whites
  • 5
    ounces superfine sugar
  • 1
    teaspoon cornstarch
  • 10
    ounces whipping cream
  • 12
    cup 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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