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Lemon Meringue Roulade

A great summer dessert that will tantalise your tastebuds
Prep Time30 minutes
Cook Time32 minutes
Course: Dessert
Cuisine: French
Keyword: easy dessert, french roll, lemon meringue roulade, roulade, summer desserts
Servings: 8

Ingredients

  • 5 large egg whites
  • 1 cup castor sugar
  • 1 drop vanilla essence
  • flaked almonds
  • 250 ml fresh cream

Lemon Curd

  • 5 large egg yolks
  • 100 gram butter
  • 2 large lemons zest and juice
  • 2/3 cup icing sugar

Instructions

  • Preheat the oven to 200C/180C Fan. Line a 43cm cookie sheet with baking paper and set aside
  • Whisk the egg whites on high speed, second to last speed. Once it starts to form soft peaks add 1 tablespoon castor sugar at a time. Beat until the egg whites form stiff peaks.
  • Spread the meringue mixture, evenly, into the lined tin, sprinkle with the almonds. Bake for about 12 minutes until slightly golden brown. Lower the oven to 160C/140C Fan and bake for a further 20 minutes until firm to the touch. Remove from oven and turn upside down on a piece of baking paper. Gently peel the paper from the base and allow the meringue to cool for 10 minute.

Lemon Curd

  • For the lemon curd, place the butter and sugar in a saucepan and whisk until combined. Add the egg yolks and whisk until combined. Add the lemon zest and juice and whisk until smooth. Transfer the mixture into a heat proof bowl.Sit the bowl over a pan of simmering water. Whisk until the mixture becomes slightly thick. Takes about 8-10 minutes. Be careful not to let the water boil or the mixture will curdle
  • Reserve 1/3 cup of the lemon curd and set aside. Place the remaining lemon curd into a sterilised jar. Store in the refrigerator for up to 2 weeks

Filling

  • Whip the fresh cream until it forms soft peaks. Add the reserved lemon curd to the cream. Swirl it to give a marble effect. Spread over the cool meringue.
    Lightly score the meringue along one long side, slightly in from the edge. This will help with folding the base. Roll tightly, using the paper to assist you. Place on a platter with the seam underneath. Dust with icing sugar
    Chill in the refrigerator for a short while before serving

Notes

  1. The recipe for the curd does make more than required. However, you can store it in the refrigerator and use it within 2 weeks. Alternatively you can use store bought curd and make custard with the remaining yolks
  2. You can add a couple of drops of vanilla to the meringue if you don't want the eggy taste
  3. If you prefer a stronger lemon flavour drizzle more lemon curd when serving
  4. Stiff peaks for the meringues is when the mixture is glossy and when the whisk is turned upside down the peaks will hold straight up and the tip may collapse slightly