Lemon Meringue Roulade

9:00 pm on 5 September 2005

(Serves 6)

Ingredients Meringue

  • 5 egg whites
  • 140g caster sugar
  • 1 level teaspoon cornflour
  • icing sugar
  • 300 mls cream
  • 6 tablespoons lemon curd

Ingredients Lemon Curd

  • 2 eggs
  • 2 egg yolks
  • 100g caster sugar
  • Grated zest of 2 lemons
  • Juice of 2 lemons (about 6 tablespoons)
  • 120 grams unsalted butter

Method Meringue

Line the sides and bottom of a 31 x 22 cm Swiss Roll tin with non-stick baking paper. Whisk the egg whites until white, frothy and doubled in bulk. Add 1 level tablespoon of caster sugar and whisk until the egg whites are stiff but not too dry. The mixture should fall in soft peaks. Gradually whisk in half of the remaining sugar and continue to whisk until the meringue is very stiff and shiny. With a large metal spoon, fold in the remaining caster sugar and cornflour.

Spoon the meringue into the tin and level the surface. Bake in a pre-heated oven at 100°C for 45 minutes or until set. Cool uncovered for one hour.

Turn the meringue on to a sheet of non-stick baking paper generously dusted with icing sugar. Peel away the lining parchment from the base. Whip the cream until thick. Spread the cream over the meringue, then spread with lemon curd. Roll up the roulade from one of the short ends. Serve, dusted with icing sugar

Method Lemon Curd

Place the eggs, egg yolks and sugar in a heavy based saucepan and whisk to combine well. Add the zest and juice of the lemons, whisking again. Add the diced butter, place pan over a medium heat and cook, stiring continuously for about three minutes, without allowing the mixture to boil. Remove from the heat.

Transfer the mixture to another container and cover with plastic cling wrap immediately. Press the plastic wrap against the curd to prevent a skin forming. Leave the mixture to cool (and thicken as it cools).

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