Lemon Meringue Roulade
By The Cooking Book
Published on 21 April 2022
This traditional filling is given a new twist in this impressive dessert.Time and servings
45 minsTotal time
30 minsPrep time
15 minsCooking time
Ingredients
- 0.5 tsp of white wine vinegar
- 1 tsp of cornflour
- 250 ml of double cream
- 2 tbsp of icing sugar, for dusting
- 5 egg whites
- 225 g of caster sugar
- 4 tbsp of ready-made lemon curd
- 0.5 tsp of pure vanilla extract
Method
Step 1
Preheat the oven to 180°C (350°F/Gas 4) and line the baking tin with greaseproof paper.Step 2
Whisk the egg whites until stiff peaks form. Continue whisking at a slower speed and gradually add the caster sugar, a little at a time. Gently fold in the vinegar, cornflour, and vanilla extract.Step 3
Spread the mixture into the tin and bake in the centre of the oven for 15 minutes. Remove from the oven and allow to cool.Step 4
Meanwhile, whisk the cream until thick and fold in the lemon curd until blended.Step 5
Turn the cooled roulade out onto another piece of greaseproof paper and spread the lemon cream evenly over the roulade. Roll the meringue and keep covered and chilled until ready to serve.